Bring on the Beaujolais
Posted by Admin 23.11.2011 | 0 Comments
Beaujolais, in the South of Burgundy, cultivates almost 55,000 acres of vines - more than the other three departments of Burgundy combined. On average the region produces a staggering 13 million cases of wine. Beaujolais is comprised of 12 appellations and is divided into Haut- and Bas-Beaujolais. This division is based on distinctions in the soil of each area.
Maison des Bulliats is a small vineyard in the Beaujolais region of Burgundy owned and managed by the Lockwoods, a British family who purchased the domain out of love for the region and its superb wines. There are 10 Beaujolais Crus, the top classification for the wines from the region. Some of the more well-known to the British public are: Fleurie, Brouilly and Moulin à Vent. Régnié is lesser known because it only achieved Cru status in 1988, but today it rivals the best that the Beaujolais region can produce.
2009 Vintage - Tasting Notes
Colour: Clear, deep ruby red with striking hints of violet.
Nose: Aromas of redcurrants, raspberries and blackberries.
Palate: Light and well structured; an abundance of fruit with black pepper and a hint of chocolate. Long on the palate, with a perfect balance of fruit and minerals and a rich gamy finish.
Serving suggestions: Serve cool at 13-14C immediately on opening. An excellent accompaniment to meats, fish and cheeses, at lunch or dinner.
2010 Vintage - Tasting Notes
Colour: Bright clear, deep ruby red with striking hints of violet.
Nose: Fragrant aromas of blackcurrants, raspberries and a hint of chocolate, liquorice and nutmeg.
Palate: Long and full with a burst of wild berries, spice and pepper with a kick of fresh moss and gamy undergrowth. A wonderful blend of fruit and round tannins.
Serving suggestions: Serve cool at 13-14C immediately on opening. An excellent accompaniment to meats, fish and cheeses, at lunch or dinner.
Complimentary Recipe
Cake aux fromages - Savoury cheese loaf
Grease a 1 and a half pint, non-stick, loaf tin and line the bottom with a piece of parchment paper.
Heat oven to medium temperature
In a large bowl, whisk lightly three large eggs
Stir in 150 g of plain flour, 1 sachet of ‘easy bake’ instant yeast and some black pepper
Incorporate little by little 100ml of sunflower oil and 125ml of warm milk
Add 300g in total of grated cheese; use any, or use 2 or 3 different types, a blue cheese crumbled up is good.
Pour the batter into the prepared tin and bake in centre of oven for about 45 minutes or until golden brown and when a skewer inserted comes out clean.
Change the ingredients that you add to the basic batter, e.g. tinned tuna, drained, red peppers chopped fine or chopped ham and cheese.
Serve with a mixed leaf salad as a starter or cut into small pieces to serve with your Beaujolais!
For more information about Maison des Bulliats visit www.maisondesbulliats.fr