For the fourth day there is a mass insanity called Beaujolais Nouveau🍷. And in France this insanity is much lower than in the instagrams of my friends from Russia. Let's figure out what do we call Beaujolais nouveau? It’s a young wine from the gamay variety, produced in the Beaujolais region, which is part of Burgundy ⚠️ Lost? Right. In Burgundy, there are two styles of red wines, which are distinguishable by the grape variety prevailing in them. The most famous is pinot noir. When someone says "I prefer Burgundy to Bordeaux”, they mean this one. Nevertheless, the region (and Burgundy is the administrative region of France) includes appellations (classification of wine zones). Accordingly, Beaujolais is quite a respected wine appellation. Unlike AOC Bourgogne, you will find 100% gamay in a bottle of Beaujolais. Basically, these wines are light and, in a good way, acidic. With a fondue, a bottle of Julienas is the thing ❤️. The region is divided into 12 appellations: Beaujolais, Beaujolais Villages - the most famous in the world, but the simplest, and 10 cru - Broully, Chenas, Fleurie, Saint-Amour, Cote de Brouilly, Chiroubles, Morgon, Moulin-a-Vent, Regnie, Julienas. Beaujolais nouveau is the cheapest way to get rid of young wine, which is not ready to withstand a long period of storage by quality standards, and, accordingly, turning into a quality / terroir wine which is mentioned on a bottle of one of the appellations I have listed. In general, drink Beaujolais Nouveau or do not drink, but if you just want to celebrate something 💫, choose a bottle of Beaujolais, which is not at all nouveau, and drink something much more substantial. For the Day of the agricultural worker in Kazakhstan, for example 💁🏼♀️. #beaujolaisnouveau#parisparis#winetravel#eatanddrink#beaujolais#foodie#winelovers#winegeeks#gastronomictourism
Native November continues in Sydney with @archierosesyd Summer Gin Project: Bush, served with lemon myrtle soda. It’s like taking a gulp-full of air in the middle of the Bush and adding a bit of spritz. With sustainably sourced local ingredients, wild foraged by @theweedyone I’m enjoying it even more. Ft native waxflower, pink peppercorn, wild farmer’s friend and native thyme. Bubbling with excitement that there are creative people, championing native ingredients and sustainability and making a truely delicious job of it!