Discussions on Beaujolais

Interviews with Master Sommelier , Sommelier , and Thibault Gagey from Maison Louis Jadot on the wines of Beaujolais

If you want to download the podcast file directly you can subscribe on iTunes or visit www.guildpodcast.com

Or you can listen to an MP3 Version here.

Anonymous
Parents
  • I recently featured a few Cru wines in a dinner and had a Chiroubles by Javernand. It was floral and exciting and the guest loved my share. A year later that wonderful nose was gone but the wine was still bright and drinkable. It would be great to have further understanding to explain what happens to wine when it ages. 

  • Sean,

    I recommend listening to the podcast on white winemaking. I believe David Ramey touches on this exact topic explaining scents coming from chemical compounds in the wine (phenols) like terpenes and thiols tend to be present in younger wines as they 'hydrolyze' (sp?) over time or essentially the first year or two. Think Beaujolais, NZ Sauv Blanc, Albarino, etc.

    I am no expert but that podcast is extremely enlightening!

    Happy studies!

Comment
  • Sean,

    I recommend listening to the podcast on white winemaking. I believe David Ramey touches on this exact topic explaining scents coming from chemical compounds in the wine (phenols) like terpenes and thiols tend to be present in younger wines as they 'hydrolyze' (sp?) over time or essentially the first year or two. Think Beaujolais, NZ Sauv Blanc, Albarino, etc.

    I am no expert but that podcast is extremely enlightening!

    Happy studies!

Children
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