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"You'll never look at food the same way again!" ™
- Roberta Dowling, CCP
Founder, Director,
and
Executive Chef of CSCA
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Welcome to the CSCA's new
Culinary Tip of the Week page! Each week we will add recipes, tips, and ideas to
help with all of your seasonal cooking and entertaining needs. Check back
often!!
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Beaujolais Nouveau
Le Beaujolais Nouveau est arrivé! The third Thursday of each November
heralds the arrival of Beaujolais Nouveau, the new wine bottled immediately
after fermentation without aging.
Production
The key to the production of Beaujolais Nouveau
is carbonic maceration (whole berry fermentation). In this process, little to no
tannins produce, which prevents the grape skins from producing tannins. This
technique allows the fruity flavors shine in the wine.
Fun Facts
~Beaujolais Nouveau can be made only with grapes from the
Beaujolais and Beaujolais-Villages appellations~
~Beaujolais is meant to be drunk as a young wine and should be consumed by the
following May~
~Approximately one-third of the entire Beaujolais crop is sold as Beaujolais
Nouveau~
~The only grape used to make Beaujolais Nouveau is the gamay~
~The gamay grapes for Beaujolais Nouveau are picked by hand ~
~Beaujolais Nouveau should be served chilled to 55ºF~
~In the United States, it is common to serve Beaujolais
Nouveau with the Thanksgiving meal~
Recipes
Le
Gataeau Au Chocolate
To learn more about Beaujolais Nouveau and other wines, enroll in one of our
wine-themed Recreational Classes!
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If you'd like to see a topic covered on the
CSCA's Culinary Tip of the Week page, please send your suggestion to
pr@cambridgeculinary.com
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