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Beaujolais

ENTERTAINMENT
November 16, 1995 | LEO SMITH, SPECIAL TO THE TIMES
In France they don't celebrate Thanksgiving. And they certainly don't have a Macy's parade with floats and big balloons. But they sure know how to usher in the holidays. "Where the holiday season in America starts on Thanksgiving Day, in France the new Beaujolais gets us in the mood," said Jean-Claude Guerin, food and beverage director of Capistrano's restaurant at Oxnard's Mandalay Beach Resort. "It's a tradition."
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FOOD
November 19, 1989 | DAN BERGER, TIMES WINE WRITER
It's not that Californians wanted to copy anyone, or that they wanted to jump into the fast lane of trendiness, but the idea of producing a nouveau-style Beaujolais was a perfect one for the north coast of the state. It all started a decade ago when Pinot Noir wasn't selling in the United States. French red Burgundy was still then considered king and prices for some of the better ones weren't excessive (that certainly has changed).
FOOD
November 19, 1989 | DAN BERGER, TIMES STAFF WRITER
One of the silliest and most fun times of the year for real wine lovers is mid-November, when the first wine of the harvest--Beaujolais Nouveau--is released. The release of this wine in France, which occurred last Thursday, annually coincides with the American Thanksgiving. And it's pure coincidence that Nouveau Beaujolais is the perfect wine for the traditional turkey dinner.
NEWS
November 18, 1985 | United Press International
When the first bottles of this year's fruity red Beaujolais Nouveau wine are uncorked worldwide Thursday, one will be a little different. It's kosher. Yves Roye makes the only kosher Beaujolais Villages, one of France's first new wines of the season. This year, by government decree, these wines can be popped open around the world starting Thursday. Roye started making kosher wine seven years ago. This year he hopes to sell 50,000 bottles.
NEWS
April 1, 2013 | By S. Irene Virbila
Ever since I got Seattle chef John Sundstrom's cookbook and iPad app " Lark: Cooking against the Grain " (Community Supported Cookbooks, $50 for the book; $9.99 for the app), I've been cooking out of the book like crazy. For a Sunday supper, his mustard roasted chicken with drippings, potatoes and chard is easy as can be. Basically he mixes together equal parts Dijon mustard and whole grain mustard with minced shallot, thyme leaves, a glug of olive oil and a big splash of white wine.
FOOD
September 27, 2006 | Russ Parsons, Times Staff Writer
WHAT is Margaret Fox, the most famous chef ever to cook in Mendocino County, doing working at a grocery store in Fort Bragg? Technically she's the culinary director, which she says means "basically anything having to do with cooking." But in truth, Fox may be doing more to introduce the region's residents to good food at the market than she ever did running a destination restaurant. Not long ago, breakfast at Fox's Cafe Beaujolais was the highlight of every foodie's Mendocino pilgrimage.
BUSINESS
October 25, 1990 | From Times Wire Services
Beaujolais wine growers have sent U.S. authorities assurances that their popular, status-symbol wine is virtually free of a fungicide banned in the United States, French government officials said today. The assurances, contained in a survey of about 400 vintners, are expected to open the door to exports of the fruity Beaujolais nouveau wine to the United States next month.
FOOD
August 13, 1997 | S. IRENE VIRBILA
Here's a lighthearted Beaujolais-Villages that's not trying to be anything but Beaujolais. Lively and thirst-quenching, this juicy, non-filtered Gamay makes delicious summer drinking. It's bright cherry in color, sweetly scented with raspberries, yet has enough darker overtones that it's not cloying. Serve it slightly chilled in this weather. It should go with just about everything, except fish.
FOOD
November 19, 1992 | RONE TEMPEST, TIMES STAFF WRITER
Pierre Ferraud remembers the worst times of Beaujolais, the days, not so many years ago, when the region was considered a poor cousin in the family of France's wine-producing territories. Back then, hardscrabble farmers in the region's south, near Lyon, produced what the French call a "little wine"--a fruity, light wine made in the fall and immediately sold in Lyonnais cafes. It was hardly worth aging.
FOOD
December 6, 2000 | S. IRENE VIRBILA
Beaujolais Nouveau is not all there is to Beaujolais--thank heavens. The 10 Beaujolai crus, that is, wines from villages that merit their own appellation, have always offered good quality for the price. Morgon produces notably denser and longer-lived Beaujolais. The "Jean Descombes" Morgon from Beaujolais' best known producer, Georges Duboeuf, is a subtle charmer.
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