Wine Review: Louis Jadot Beaujolais-Villages
Posted by Wine Welfare | Filed under $8-$10, Beaujolais, Gamay, Red
12/21/2011 Update – Found it cheaper at the following store:
And if you can’t find it there, try it for $9.09 at WinesAnywhere.com.
12/8/2010 Update – A lot of people have been reading this post, so I felt it pertinent in these Holiday-ish times to offer up some other cheap Beaujolais deals I’ve seen around the interwebs. Just click here to see what Snooth has to say: Beaujolais.
Huge Producer, Huge Deal
Maison Louis Jadot is one of the oldest and most respected producers of Burgundy wine in France (and if you’ve followed the site for a bit, you should know that “Burgundy” means Pinot Noir. Founded by Louis Henry Denis Jadot in 1859, the Louis Jadot name has become synonymous with fine quality (and expensive French Burgundies), but also with inexpensive, lighter varietals for us working-class folk.
The Louis Jadot Beaujolais-Villages is not technically a Burgundy (thus, not Pinot Noir). While Jadot is known mostly for their Burgundies, this wine comes from the Beaujolais region in France. Wines from this area are made mostly from the Gamay grape, a hearty varietal with thin skin, yet low tannins.
To put it simply, if you want to impress some people at a party by showing them you like or “know” French wine, but don’t want to break the bank, try Louis Jadot Beaujolais-Villages.
Color
Dirty garnet with some dark places lurking within.
Nose
Mash some fresh strawberries together with some sugar, then sprinkle fresh-cracked black peppercorns all over it. Do this in a musty old barn. All that put together gives you the smell of this stuff.
Taste
Everything in the nose is back, with a vengeance. Not overdoing it, just there. Big time. The fruit is very good, with good acidity and a nice, silky, long finish. The pepper lingers in your mouth just as the tannins kick in a bit to tighten up your tongue. We didn’t expect many tannins here since the wine is primarily Gamay (see above). Very interesting for such a popular wine.
With Food
Works well alone, so we wouldn’t exactly call this a “food wine,” but we could see it working with a variety of roast meats such as lamb, mutton, or some peppered beef. Mild cheeses and red fruits would work as well.
Check out our other Louis Jadot wine review!
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January 7, 2011 at 3:17 pm
Opened the bottle tonight, Jan 7, and dissappointed. It was SOUR.
Not what I rememberd from better days.
Maybe some happened between time it was put in the bottle at the chateau!
January 10, 2011 at 1:01 pm
Hi James,
Thanks for commenting! Too bad about the sour Beaujolais. They seem to be pumping it out at a record pace these days. Some what say a drop in quality is inevitable. Were you eating anything at the time that might have made it taste that way?
Hope you keep reading and commenting. I appreciate it!
Cheers!
Brian
March 23, 2011 at 1:30 pm
i love the 2009 bottle. it is a very smooth yet bold taste. i just cant get enough. this has got to be my favorite wine so far.
November 18, 2011 at 7:42 am
[...] goes bad doesn’t merit much of an import market outside of New York, but we did get the usual Beaujolais-Villages, a cousin of nouveau that lets you celebrate year round. Grab a bottle. Grab some cookies. Make a [...]
November 22, 2011 at 11:49 am
I love this wine. Have never had a sour bottle. Quiet the opposite. Each one has been smooth and absolutely wonderful. I recommend it often and always keep a bottle in the house for unexpected company. just wonderful!
January 3, 2012 at 4:19 pm
I received a 2010 bottle for Xmas and opened it last night. It tasted a bit sour to me and my wife. Perhaps the grape used is that way, but it is not to our liking if it is.
January 3, 2012 at 4:37 pm
@Kevin
Thanks for commenting!
Could be that the bottle was corked so the wine went off, but more likely it just tastes sour to you. I’ve heard people describe it this way before. Also, it is recommended that the wine be consumed within 2 years of harvest. If you had a 2010, it should still have been ok, but perhaps it just fell apart a bit faster. For future reference, aim for less than a year prior in vintage and drink immediately when it comes to Beaujolais.
Better luck next time!
Thanks for reading
Brian
January 4, 2012 at 8:51 am
Bought a couple of bottles “beaujolais-villages louis jadot 2009″. It’s very good.
January 4, 2012 at 12:36 pm
@Frank
Thanks for the comment! Hope you enjoy it. Be sure to not let them sit around too long. An ’09 won’t last for much longer.
Thanks for reading,
Brian
January 22, 2012 at 4:07 pm
[...] yummy….LOVE the garlic!)…fresh veggies and veggie dip. We chatted…sipped THIS WINE and laughed our heads off while watching THIS MOVIE. Can I just say, some of the best [...]
February 1, 2012 at 9:53 am
Hi,
Love the blog!
We’re hosting some friends for a dinner party at the weekend and are cooking Boeuf à la Bourguignonne. As you say it’s not technically a Bourg. I must say, though, the price is right on it at the moment (€8.00 (roughly $9.60)), so we thought about cooking with and serving this wine. I’m a bit worried that the sour notes are going to spoil the salty, rich beef. What do you think?
February 2, 2012 at 12:00 pm
Hi Steve & Ciara,
Thanks for reading and commenting! Glad you like the blog.
While a Boeuf Bourguignon is traditionally made with a red Burgundy, I think this would be a perfect wine to cook the it with. Most red wines will do. I would however recommend serving a more hearty red to go with the meal. Beaujolais is typically very fresh and light, made for young drinking even during hot weather. It may not be able to stand up to the richness of the Bourguignon. In this case, a red Burgundy would work quite well. Here’s a good one from the same producer, and still under $20. Available mostly everywhere: http://winewelfare.com/2009/06/2006-louis-jadot-bourgogne-rouge-pinot-noir/
If you do decide to serve the Beaujolais along with the meal, I honestly wouldn’t worry about the sour notes that one commenter mentioned. Some people may feel it’s sour, but most generally find it fresh and light.
Thanks and hope you keep reading!
Brian