WineWriting.com & French Mediterranean Wine
Richard Mark James' wine and travel blog

14 November 2010

"Primeur" and "nouveau"... wine or chemistry experiment?

With Beaujolais Nouveau 2010 lurking ominously around the corner, and after recently reading some blatantly one-sided pro-wine business propaganda telling everyone to go out and buy a new "primeur wine" (French websites / magazines Terre des Vins and Vitisphere, just to get myself threatened with legal action...); I thought it might be worth asking if anyone else has found some of these wines virtually undrinkable? Admittedly, some are nice enough, such as the 2010 Colombelle white I tried recently by Producteurs Plaimont in Gascony: in a mega aromatic boiled-sweet bubble-gummy estery zingy zesty crisp fruity kind of way (although, at €4 to €4.50 in France, not exactly a bargain). But most of these autumn "new wines" I've tasted over the years just taste like a winemaking / chemistry experiment and don't come together at all like, well, wine. Unless you left them for six months, so what's the point?! Well, great cash flow for the producer for a start... sold and banked before Christmas of the same year. OK, so maybe I'll buy one red and one rosé primeur/nouveau 2010 vintage to substantiate my rantings. Watch this space, if I can be bothered...

No comments:

Post a Comment