Beaujolais

This is part of a series of posts about the wines offered at Slows BBQ during the summer of 2015.

2013_Domaine_Dupeuble_Beaujolais_Vignes_des_Jumeaux_

2013 Beaujolais, Domaine Dupeuble

A rowdy naturalist Gamay with fruit verging on strawberry jammy. It’s dry, but the dearth of tannins promotes sensations of very ripe sweet red fruits and mulled cranberry tea.
-the menu

Beaujolais is the appellation – think of that as a region with winemaking rules.

Gamay is the (grape) variety.

It depends on the order you taste them. But if you try this and then try the Hullabaloo Zin, they will both seem to be on the sweeter end of the spectrum.

The most consequential difference is the degree of alcohol. This claims to be 12.5% while the Zinfandel claims 14.5%. The actual difference is probably greater. Test it with St. Louis Spare ribs. You may find that the seasoning tends to exaggerate the taste of alcohol and vice versa. You’ll have to decide the respective merits. Personally, I’ll go for the Beaujolais most of the time, and use the Zinfandel as a digestif.

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