From: Beaujolais, France
Varietal: Gamay
Taste: Black cherry, raspberry and damson dominate the nose. There’s also that candied bubblegum note of carbonic maceration in the background adding a touch of complexity but it’s not as overblown as in Beaujolais Nouveau. The palate is fruit-driven and expressive, almost off-dry in style. Flavors of blueberry, cherry and cranberry, with a rich core. There are no tannins to speak of, but the acidity is invigorating and fresh. Chill this lightly and enjoy with a charcuterie board or chill more and chug – this is a “Glou-Glou” after all!
Pairing: Ok. Frankly, you don’t need food to love this wine. It’s great on its own, or alongside snacks, bistro fare, charcuterie and fromage, you get the idea. For today’s purposes, we’re going to share a classic French salad that’ll pair wonderfully with this charming Beaujolais, complete with poached eggs and bacon lardon. Frisée aux Lardons by David Tanis.
In a nutshell. Glou Glou is an expression given to a wine that is supremely drinkable: And Jean-Baptiste's Glou Glou is drinkability incarnate. Made from 100% Gamay fermented whole-cluster in cement. Light purple color with expressive aromas of cherry, strawberry and a light note of spice. The palate is light and refreshing with soft tannins and vibrant acidity. Perfect for a picnic, light dinner or evening with friends.
Although it is not organic certified, Jean-Baptiste Duperray works his vines in Beaujolais without herbicides, pesticides or chemical fertilizers. The vines are plowed to remove the weeds. In the cellar, Jean-Baptiste makes his wines without any additives — no sulfur dioxide, yeasts enzymes or other oenologic products. The wines are lightly filtered and bottled with minimal SO2 to ensure the best expression of terroir.
