Beaujolais from the named villages in the north of the region have more complexity and concentration than Beaujolais from the south. You can serve this deeply-coloured wine at cellar temperature with meat or chilled with fish. On the nose, you’ll experience ripe black cherries, spice, violets and an earthy note. Well structured. Food match: ham, roast chicken.
$18.95, Vintages #235127.
Post City Magazines’ wine columnist, Tony Aspler, has written 14 books on wine and food. Tony also created the Ontario Wine Awards. He can be heard on 680News.
