Spotlight

Beaujolais: The Red-Headed Stepchild of Burgundy

Here at Emerson’s, we seem pathologically disposed towards championing lost causes despite long odds. Whether it’s pushing German Riesling, Mondeuse from California, or Galician Mencia, we’re determined to see to it that the underdogs get the attention they deserve. Whether this results from a self-inflicted masochistic complex to make our jobs more difficult, or some deeply-rooted American justice-for-all mentality, it seems that we’re hard wired for getting behind wines that are maligned and misunderstood. Fortunately for us, we’re not alone, and Eric Asimov, the wine columnist for the New York Times, is on our side. This week, he makes an impassioned plea for reconsideration of real Beaujolais from artisanal producers and great terroirs. Here’s a link to this week’s NY Times wine column about Beaujolais. We carry a number of great examples, including a few that are cited in the article. If you’ve yet to rediscover Beaujolais, come by and allow us to send you home with a head-turning example of what real Gamay can be.

August 06, 2009 10:24