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| Beaujolais Nouveau 2019 |
Beaujolais Nouveau, a very French tradition
The older I get the more difficult my relationship with red wine has become. A shared bottle in an evening now leaves me hot, sweaty and so dehydrated, I wake up ratty from the lack of sleep, so I rarely drink red at all.
Today is a special day, the third Thursday in November, and the day to celebrate the new 2019 red wine from Beaujolais, and today I made an exception.
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| Beaujolais Nouveau and apero nibbles |
Whilst I would never encourage daytime drinking, you don’t have to search for long on the internet to discover benefits to drinking red wine and I’m sure these are only enhanced when it is served with fun and laughter, and accompanied by great friends at our village bar. We were even treated to a selection of nibbles to make a proper lunchtime apéro event of it.
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| Andouille |
Those of you with an eye for the detailed intricacies of French charcuterie might have spotted the delight that is Andouille, tripe sausage, nestled on the above platter. I have nothing but respect for the French in using every last piece of piggy, and I have to admit to admiring its intricate spirals, but sadly, none of us were brave enough to eat it this time.
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| All gone, except the Andouille |
Even on the dampest of dull November days our annual toasting of the Beaujolais Nouveau gave me a warm glow inside and if the quality of the Beaujolais has any bearing on the 2019 season, I think it will be a great year. Cheers! To your good health.
Santé! I couldn't agree more with your comments about Andouille. I've never mastered the art of developing a taste (or smell) for it. You are so right about the temptations of Beaujolais Nouveau and I'm delighted to hear it meets with your approval. :-)
ReplyDeleteI wish that I could like more of the 'delicacies' that are part of French tradition but andouille is just too confronting for one who hasn't grown up with it. Like you, though, I admire the use of every part of the pig and the 'waste not' approach - although I struggle with the concept.
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