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Beaujolais

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.
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FOOD
August 31, 2005 | From Reuters
France's Beaujolais king Georges Duboeuf, under investigation for mixing premium wine with a cheap grade, said the blend had been made in error but it never went on sale. A company spokeswoman said police were investigating whether Duboeuf's firm, behind the launch of the Beaujolais Nouveau craze worldwide, had fraudulently passed off a lower quality blend as a premium wine to the public.
FOOD
November 17, 2004 | Corie Brown, Times Staff Writer
Appealing aromas, vibrant fruit flavors, good acid and soft tannins make Beaujolais crus the perfect match for the flavor free-for-all that is the Thanksgiving feast. Go ahead, slather on the butter and pour on the heavy cream; Burgundy's "other" wine can handle the heavy lifting. These are not Beaujolais Nouveaux -- the very fresh, juicy wines that are bottled and sold right after harvest. Nor are they Beaujolais-Villages, which age a bit longer.
FOOD
February 4, 2004 | S. Irene Virbila
Real Beaujolais is as different from Beaujolais Nouveau as a bassoon is from a piccolo. Whereas the new wine is meant to be drunk right after the harvest, Cote de Brouilly and any of the other crus are made to last. Maybe not 10 years, but certainly a few, that is, if you manage to keep any bottles around that long. The 2002 Chateau Thivin Cote de Brouilly is juicy and lush, tasting like ripe black cherries with something darker and more complex in the background.
FOOD
November 26, 2003 | Leslie Brenner, Times Staff Writer
Last Thursday, the 2003 Beaujolais Nouveaux were released. That is to say, the first shipments of the famously overhyped, fruity, juicy wine en primeur arrived by air from France and landed in supermarket displays and wine shop setups across the country. It's very fashionable to dislike Beaujolais Nouveau, and usually for good reason: It tends to taste like alcoholic Kool-Aid.
NEWS
January 10, 2002 | CHARLES PERRY, TIMES STAFF WRITER
Cafe Beaujolais is the sort of neighborhood French restaurant every neighborhood ought to have. It's charming and unpretentious, with a grapevine pattern stenciled high on its pale yellow walls, and boy, are the baguettes fresh. It has its very own bakery right up the street, Beaujolais Boulangerie. The cafe is very much a neighborhood place. It features live music some nights, and the musicians aren't names--they're usually local Eagle Rockers.
CALIFORNIA | LOCAL
May 8, 2001
Allan Hall, 71, the wine writer, convivial connoisseur and copious imbiber who set off the annual Beaujolais Nouveau Race by offering a bottle of champagne to the first reader who put a bottle of the year's fruity red French wine on his London Fleet Street desk, died April 26 in Bury St. Edmunds, Suffolk, England. For a century, French law has permitted release of the year's crop of Beaujolais specifically at midnight on the third Thursday of November.
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.
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.
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