Richard Periut wrote:
> >
>
> AFAIC,Beaujolais should not even be bottled. By the time the stuff is
> bottled and hits the tables in the US, it has lost those nuances that
> only the freshest Beaujolais can bring.
>
> It's like comparing a nice NY sharp cheddar, to Cheez Whizz.
>
> Richard
>

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We do the best we can with what we have. If we ALL rushed
to France for our Nouveau every year, there would be a terrible
air traffic jam....

gloria p