Peppery Beaujolais wines

I wonder if you are asking for unripe wines from Beaujolais.

With global warming, and Beaujolais gaining appreciation, most decent growers are now making riper wines and those peppery notes are not that common, I think.

If you want to have those peppery notes, my suggestion would be to go with cooler vintages such as 2007 or 2008 (if you can find them) and avoid 2009 and 2010, which are quite ripe (2009 is riper than 2010).

Cru Beaujolais is fashionable again, and you should be able to get the wines from the best producers in the U.S. Lapierre, Piron, Metrat, Descombes, Desvignes, Foillard, Ch. des Jacques (from Jadot). I do not know if some more cult producers such as Bouland or Burgaud are available in the U.S.

Morgon rules!

BTW, it is much easier to get peppery notes in Loire reds, specially those from Anjou.

s.

Paul Magnussen wrote in news:dIydnfn5RreyfvDNnZ2dnUVZ snipped-for-privacy@earthlink.com:

Santiago

You are assuming Paul meant bell peppers it seems. I thought he meant peppercorn, but was not sure as I have noted neither in Beaujolais. I almost asked, but decided against it as I couldn't help either way.

I agree - (young) Loire reds for bell peppers. N Rhone Syrah for peppercorn I suppose - so people say.

Steve

Steve Slatcher wrote in news:adbs5oFlgs1U1 @mid.individual.net:

Absolutely!

I thought he meant

When I read pepper, my mind goes directly to bell-pepper, either red or green. For me, "pepper the spice" is always white-pepper or black-pepper. Not that I think it is that common in Cru Beaujolais.

Yes, I agree to some degree with peppercorn in NR Syrahs... I also find them in some Grenache wines (Ch. Rayas) and in some of the finer examples of Ribera del Duero from Tempranillo.

BTW, I think Cabernets are very proner to bell-pepper, specially when unripe. I love Loire reds, and can accept a certain pepperiness as part of the game, but most reds from Anjou (Anjou, Anjou-Villages, Anjou-Brissac and so on)... are over the top for me.

And I tend to love very much when I find some paprika (which is not more than red-bell-pepper that has been dry-roasted and then smoked) in some of the wines from the Médoc.

Regards,

s.

I meant peppery as in "salt & pepper". Let's say "spicy", if that makes it easier.

Paul Magnussen