It’s Beaujolais Nouveau time

Published October 10, 2013

In early November that well known phrase will appear ‘Beaujolais Nouveau  est arrivé’  –  but is anyone interested anymore? i- chef thinks this is a brilliant marketing campaign that has served its time. Beaujolais Nouveau owes its easy drinkability to a winemaking process called carbonic maceration, also known as whole-berry fermentation. This technique preserves the […]

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