Friday, May 15, 2020


This May the French Winophiles are exploring Cru du Beaujolais. All 10 crus, so lots of options and lots to look forward to. The Beaujolias crus are stacked between Burgundy (north) and Rhône (south) and offer an exhilarating variety of wines to try, warranting a tasting dedicated solely to Beaujolais!

               Image from

Cindy from Grape Experiences is our host this month, read her preview post here to find out more about the finer points of Cru Beaujolais.

I had originally thought of doing a north-to-south tasting of all 5 Cru Beaujolais wines we've got in the cellar, which would've been a great way to really highlight the nuances of each cru. But I've put a weekly limit to the number of alcoholic drinks we're allowed, and the virtual socialising has been adding up so there's no way we could've done the full tasting *and* the social hours and stayed within our limit. The upside to all the socialising I suppose, is that no one is taking their relationships for granted and everyone is going out of their way to keep in touch, including us, even if it is just a check-in to say hello. Everything is virtual nowadays, even meditation sessions! Although, I chicken out of those every week - I have done yoga and meditation since a young age, but I just cannot truly meditate in front of a screen.

So I settled on a Brouilly for our May 2020 #winophiles tasting. Brouilly is the southernmost of Beaujolais crus, and at 1,315 hectares, is also the largest, with ~20% of the total Cru Beaujolais area. The wines are fresh, fruity, can be enjoyed young or aged up to 10 years, and are easy to pair with  various savoury foods. And, as is the case with all of Beaujolais, a great value for $$$. The only red grape allowed in Brouilly is Gamay, with Chardonnay, Melon de Bourgogne, and Aligoté allowed up to 15% in a blend. The four different types of soils on and around Mount Brouilly allow nuanced wines that can fit every palate. There is a long history of superior wine making and as far back as 1769, Brouilly was producing elegant wines that were authorised to be sold to Paris. Certainly a feather in the cap at that time.

I was introduced to Beaujolais and its wine-making communes when I took a wine class during my undergraduate years at Purdue Univ. In the early 2000s IN did not have much going on by way of wine but the class was incredible. The professor had been a wine consultant with American Airlines for decades prior so we always had the best wines in class and reps from all over who came to lecture, including Dom Perignon and other premium champagne houses. And every class included food pairings with the wines - looking back, I'm amazed and impressed at the effort and enthusiasm Prof. Vine put into the class.

2017 Les Frères Perroud "Amethyste", 13% ABV
SRP $16

The Perroud brothers grow the grapes for the Amethyste wine on the southern slope of the Saburins hill in Quincié village, one of the six villages of the Brouilly AOC. The wine is named as such because of the crystalline amethyst layer deep in the soil.

The wine is 100% Gamay and is aged for one year in Burgundian neutral oak barrels. According to the winery website, this wine is best between 2018 and 2032, so we definitely had it on the young side of that time period. Nevertheless, it is a beautiful ruby coloured wine, with aromas full of berries black and blue, ripe purple plums, cooked ripe raspberries, and a hint of black pepper in the very back. Same on the palate, with plush tannins and juicy acidity. The finish is medium and overall the wine is balanced although a bit simple. A splendid wine that I'd love to try again in a few years to see if anything has changed.

We enjoyed it with a classic Beaujolais pairing of charcuterie, cheeses, a goat cheese and leek crumble, and sardine butter. All the food was an expectedly incredible complement to the wine. Even the sardine butter which is silky and more buttery than briny or fishy. We actually had Coravined two glasses to start, but the food and wine were so delicious together that we ended up opening the bottle.

See the links below to find out what my fellow #winophiles are saying about the Cru Beaujolais wines they chose and the superb food pairing ideas for each wine! Join our Twitter chat on Saturday May 16 from 8 - 9 AM PST at #Winophiles. Hope to see you there!
  • Wendy from A Day in the Life on the Farm had “A Casual COVID19 Visit with Charcuterie and Chateau de Poncie Le Pre Roi Fleurie”
  • Camilla from Culinary Adventures with Cam pairs “Tuna Pâté + Joseph Drouhin Hospices De Belleville Brouilly 2016”
  • Jill at l’Occasion explores “Soil + Wind: Tasting Cru Beaujolais with Château du Moulin-à-Vent”
  • Payal of Keep the Peas is “Welcoming Summer with a Berry Delicious Brouilly”
  • Lynn at Savor the Harvest finds “Fleurie – The Princess Queen of Beaujolais Crus #Winophiles”
  • Jane at Always Ravenous explores “Cru Beaujolais: Tasting and Food Pairings”
  • Jeff at Food Wine Click enjoys “Cru Beaujolais at the Grill”
  • Robin at Crushed Grape Chronicles shares “Flowers for Julien – Beaujolais in May”
  • Linda at My Full Wine Glass discovers “Gamay and Granite – A Beaujolais Love Story #Winophiles”
  • Susannah Gold at Avvinare finds “Cru Beaujolais – An Endless Discovery”
  • Pinny at Chinese Food and Wine Pairing discovers “Cru Beaujolais – Cedric Lathuiliere Fleurie Paired with Frog Legs #Winophiles”
  • Nicole at Somms Table explains “Julien Sunier Régnié and a Focaccia Fail”
  • Lauren at The Swirling Dervish meets “Morgon de Jean-Pau Thévenet, One of the Beaujolais Gang of Four”
  • Kat at The Corkscrew Concierge is “Exploring the Differences & Pairing Versatility of Cru Beaujolais”
  • Martin at Enofylz Wine Blog considers “A Taste of Chénas, Beaujolais’ Rarest Cru”
  • Gwendolyn at Wine Predator shares “Comparing Louis Tete’s 2016 Brouilly and Morgan Gamay from Beaujolais With Pairings”
  • Terri at Our Good Life shares “Cru Beaujolais with Rustic Foods”
  • Cindy at Grape Experiences, is loving “The Wines of Fleurie – An Enchanting Introduction to Cru Beaujolais”


  1. Brouilly is a Cru I have not yet tasted! It is such a great price for the quality!

  2. The tasting of several would have been fun but I'm with you on reducing the number of glasses per week. Your Purdue class, what a great experience that I'm guessing might have steered your future wine direction?

  3. That looks like a lovely bottle. And virtual social hours seems like a great idea!

  4. Brouilly is such a beautiful cru - I love the wines from the producers there. A virtual social hour with your luscious appetizers and this wine sound perfect.

  5. I'm glad you pulled the plug (literally!) on the bottle and enjoyed it with that incredible spread. Leek and goat cheese crumble? Yes, please!

  6. What a wonderful way to learn about wine -- lovely memory! Your whole spread here looks fantastic and I love the idea of using sardines to make a compound butter. I'm going to have to try that!

  7. That's a success when you start out via Coravin and just have to go ahead and open the bottle!

  8. Such a fan of Brouilly and love introducing people to Cru Beaujolais through the village.

  9. I've had this wine and enjoyed it very much. Sardine butter you say?!

  10. Looks like the perfect combination of tastes to pair with the Brouilly. I like the sound of the goat cheese and leek crumble! Cheers to finishing the bottle because it was all so splendid.