"Dan Abel" > wrote in message
...
> In article >,
> Julia Altshuler > wrote:
>
>> We went through this last year at the wine shop where I work, and we're
>> doing it again this year. In my boss's opinion, Beaujolais Nouveau is
>> the triumph of marketing over common sense. They're good enough light
>> wines if you're into that sort of thing but not worth the price.
>
> I compare it to eating raw cookie dough. Someone who is a very good
> baker can eat a bit of the raw dough and predict how the cookies will
> taste. If they are lacking in salt or some spice, they can be fixed at
> that point before they are baked. Someone who doesn't bake much, like
> myself, just tries some dough and says, "yuck, why did I do that?". You
> don't serve raw cookie dough to your guests after dinner.
>
> Beaujolais Nouveau is wine that isn't ready to drink yet. Someone who
> knows a lot about wine can drink a little glass and figure out whether
> it will be worth buying once it's ready to drink. They might even
> figure out whether the entire vintage is good or not. Somebody like
> myself tries a little glass and says, "yuck, why did I do that?".
>

That is completely wrong, jeeze, where did you pick that up? BN is made
using a technique different from other red wines so that the astringent
chemicals, mainly tannin, do not end up in the wine. It is these compounds
that require the usual aging, even if only a couple of years, of red wine.
Lacking them, BN is ready to drink immediately. It may well be over-hyped
and like anything there are bad ones on the market, but a good one is a real
treat. They are never "great" wines but are light, fruity, and easy to drink
in large quantities.

Peter Aitken