BEAUJOLAIS AT THE LIWF - STAND G40/2

The "Stand by Beaujolais" at this year's London International Wine Fair showcases wines from all twelve Beaujolais appellations including Beaujolais, Beaujolais-Villages and the ten Crus. It presents an opportunity to taste high-quality and versatile Beaujolais wines and meet some of the most talented and innovative producers who make them.

Beaujolais Wines will also host a series of seminars, presented by well-known wine experts, Charles Metcalfe, Sarah Jane Evans MW and Sally Easton MW, on its stand G40/2. The seminars will demonstratehow Beaujolais wines have become outstanding in recent years by maintaining the best quality-price ratio possible.

Programme of seminars:

Tuesday 22 May, 2.30 pm

World cuisine and Beaujolais - a match made in Heaven

Sarah Jane Evans MW will present some fine examples of food and wine matching, showing how well Beaujolais pairs with various cuisines from around the world.

Wednesday 23 May, 3.30 pm

2009,2010 and 2011: Beaujolais scores a hat-trick ! Charles Metcalfe

After the superb vintages of 2009 and 2010, 2011 is proving to be a winner. Charles Metcalfe will present some great examples of the new vintage from amongst the 12 appellations of Beaujolais

Thursday 24 May, 11.30am

Semi-carbonic maceration or the Burgundy wine making method: can you taste the difference?

Sally Easton MW will go through the two wine-making methods and present examples of the wines they produce.


Beaujolais Appellations

The region of Beaujolais in eastern France produces wines of excellent quality.  The majority of wines are red and made from 100% Gamay.  They are great to drink any time of the year, but especially good in the summer as they can be drunk chilled - so are perfect for a hot summer's day. Alongside Beaujolais and Beaujolais-Villages, there is a range of ten wines, known as "crus" (this literally means "named vineyard" and denotes a wine of greater quality).  These wines are generally great value and well worth getting to know:

·    Brouilly - these wines are deep red with aromas of red fruits, plums and peaches.  Great with red meat dishes such as roast lamb.
·    Chénas - seductive, spicy wines which age well - they are ruby red with floral woody notes and a velvet texture.  Super with strong cheeses.
·    Chiroubles - soft and supple, these light fruity wines are bright red and have aromas of violets and lily of the valley.  A lovely match to roast chicken.
·    Côte de Brouilly - deep purple in colour, these wines have aromas of grapes and iris.  Excellent with pâtés and country terrines.
·    Fleurie - vibrant red in colour with a velvet texture and aromas of roses, peaches and blackcurrants, these are gentle wines.  Great with lamb and chicken casseroles.
·    Juliénas - intense ruby red with heady notes of peaches, red fruits and flowers.  Try this with coq au vin and you'll be amazed.
·    Morgon - full-bodied and deep garnet red, these are rich, intensely flavoured wines with notes of ripe berries, cherries and plums.  A star when serving rich meat dishes and game.
·    Moulin à Vent - deep ruby in colour with spices and fruits on the nose.  Excellent with cheeses and red meats.
·    Régnié - supple well-structured cherry-red wines with violet, redcurrant and cherry aromas.  A pleasant table fellow for cold meats.
·    Saint-Amour - ruby-red and flavourful with aromas of Kirsch and herbs.  These wines are very good with poultry and sweetmeats.

For more information about Beaujolais wines: www.beaujolais.com