Third Thursday in November

Discussion in 'Winos & Wood Chips' started by knuckle47, Nov 13, 2014.

  1. knuckle47

    knuckle47 Meat Mopper

    While driving today, I had heard this on the radio.  Normally, I might think..." who really give's a s#!?"  But having interacted with you cool folks and knowing the common grounds we share, even though I ain't ever eatin' kangaroo, I am passing this along.


    Beaujolais Nouveau: History Behind the Third Thursday in November


    At one past midnight on the third Thursday of each November, from little villages and towns like Romanèche-Thorins, over a million cases of Beaujolais Nouveau begin their journey through a sleeping France to Paris for immediate shipment to all parts of the world. Banners proclaim the good news: Le Beaujolais Nouveau est arrivé! "The New Beaujolais has arrived!" One of the most frivolous and animated rituals in the wine world has begun.
    Last edited: Nov 13, 2014
  2. moikel

    moikel Master of the Pit OTBS Member

    I haven't been in France when this happens but have seen the posters that get printed for each year on display in wine bars & cafes.

    Tried to buy some but no deal in Paris ,might have had more luck in the country. They go way back in that tradition of French advertising art.

    This young lady(circa 1905) is extolling the virtues of a vineyard spray that kills mildew & black rot .

    Very French way to sell farm chemicals[​IMG]
  3. So fun! My dad's favorite wine is such, and he does count down the weeks until the release each year!

    As a Cabernet fan mostly myself, (hence Bordeaux or some comparable BIG reds like Barolo, Amarone or Tannat) we tease each other in that he drinks "chick wine" and I drink "guy wine". So be it.

    I will say that CHILLED BEAUJOLAIS is the very best pairing in the world with coq au vin; as that light and juicy Gammay grape is showcased with far more interesting structure when in tandem with the flavors of that dish and when served cold.

    My pop on the other hand, will drink his room temperature, and like a 4th grader in France who gets to taste the grapey swirl, he will adore it! Too funny.

    In any event, fabulous group here as always!
    Happy Friday!
    I'm making a simple smoked duck breast salad in my minimalistic way, paired with Bordeaux, and so I'll come post that later on after eating.
    Meanwhile, make today extraordinary!!!!!
    Cheers! - Leah
    Last edited: Nov 14, 2014
  4. knuckle47

    knuckle47 Meat Mopper

    Well, as a little Italian kid, we were raised seeing wine only with a bowl of macaroni and GRAVY ( not sauce, as some call it) and to that end, it was probably made in one of the relatives basement and consumed in a very uneventful 8 oz glass!

    Agreed, make today extraordinary !!!
  5. Knuckle47, those are the best family memories and meaningful attachments to wine indeed!

    From barrel pressed to basements and whatever it be, wine is definitely a "connector" to me; and links us up to evoking all our senses, toasting and celebrating life with another, and "drinking in somebody's family in a glass!"

    Such beautiful stuff.

    Happy weekend to all!

    Cheers! - Leah

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