The French wine region of Beaujolais has long been considered part of Burgundy, but today it charts its own course. The more serious crus designations of Beaujolais drink a lot like red Burgundy.

Chez François presents

A 2021 Beaujolais Nouveau Celebration 

with James Francisco of Kysela Pere et Fils Imports
Friday, November 19, 2021 – 6:30 pm 

Join us Friday, November 19, 2021, as we co-host our 28th Annual Beaujolais Nouveau Celebration with Kysela Pere et Fils of Winchester, Virginia. National Sales Manager James Francisco will join us in a tasting of fifteen wines from his outstanding portfolio. Chef John D’Amico has created a six-course dinner to complement these wines.

Beaujolais Nouveau is always released the third Thursday of November, regardless of the start of the harvest. Beaujolais Nouveau owes its easy drinkability to a winemaking process called carbonic maceration, also called whole berry fermentation. This technique preserves the fresh, fruity quality of the wine, without extracting bitter tannins from the grape skins. Our 2019 Beaujolais Noveau dinner will feature thirteen wines from Fran Kysela’s outstanding portfolio.

“My philosophy on wine is one based on quality. Nothing else matters but the quality of the juice in the bottle. I look for wines that are true to type and classic in their flavors. I prefer wines that are fresh and bright and show good fruit/acid balance. I am not a new oak person, feeling that too much wood obscures true regional character. The wines I select are focused and on target. There is nothing more exciting than tasting a wine that hits the mark.” -Fran Kysela

Pre-Dinner Tasting – South America

Rioja Gran Reserva, Burgo Viejo, Spain 2010
Cabernet Sauvignon Los Lingus, Vina Siegel, Chile 2017 

Sweet Dumpling Squash & Curry Soup

Cream of sweet dumpling squash and curry soup garnished with a Maine Sea Scallop topped with microgreens.

Pinot Gris, Wolfberger, Alsace, France
Bordeaux Blanc, Ambre de Maltus, Lassagne, France

Maine Lobster Quiche, Truffle Hollandaise

A flaky pie crust filled with a savory custard with Maine Lobster, eggs, cream, shallots and Gruyère cheese with a truffle hollandaise sauce.

Anjou Blanc, Loire Renaissance, Brize, Loire, France
Pouilly-Fuisse, Aux Chailloux, Trouillet Lebeau, Burgundy, France, 2019  

House Cured Kurobuta Pork Belly, Pork Gamay Reduction & Cherry Preserve

Seared Black Berkshire pork belly simmered in its natural juices, served over roasted fall vegetable brunoise, topped with a gamay reduction glace de viande.

Nouveau” Beaujolias-Villages, Manoir du Carra, Beaujolais, France, 2021 
Cru Beaujolais Brouilly, Manoir du Carra, Beaujolais, France, 2019  

Wild Boar, Black Mission Fig & Orange Zest Syrah Reduction, Boar Crackling

Slowly roasted Loin of wild boar, chestnut puree, shallots, black mission figs and sauced with a black mission fig and orange Syrah reduction, finished with boar crackling.

Faugeres Rouge, Baron Ermangaud, Faugeres, France 2019 
Chateauneuf du Pape Rouge, Charles Thomas, Rhone, France 2015  

Veal Cochella, Red Wine Winter Truffle Sauce

Roulade of veal, stuffed with a spinach and veal forcemeat, wrapped in applewood smoked bacon, served over wild mushroom duxelle, sauced with a red wine truffle sauce.

Luccianus Amphore, Lassagne, Lussac St. Emilion, France 2019  
Graves Rouge, Chateau Crabitey, Graves, Bordeaux, France 2018    

Cheese Soufle with Dates & Figs

Pedro Ximenez, Leyenda, Sherry, Andalucia, Spain NV   

$155 per guest. tax & gratuity not included

The Wines

Rioja Gran Reserva, Burgo Viejo, Spain 2010

Burgo Viejo Rioja Gran Reserva is made from 100 percent Tempranillo. 30 year old vines.
“Shimmering garnet. Aromas of cherry, blueberry, candied flowers, tobacco and coconut pick up a smoky overtone with air. Smooth and fleshy on the palate, offering ripe red and blue fruit, mocha, cola and spicecake qualities that tighten up on the back half. Finishes long and supple with repeating spiciness, even tannins and a lingering suggestion of red berry preserves. This old-school Rioja was aged for two years in 90% American and 10% French oak. – Josh Raynolds”

Cabernet Sauvignon Los Lingus, Vina Siegel, Chile 2017

Viña Siegel Single Vineyard Cabernet Sauvignon is the result of our family’s continuous search for quality wines with personality which faithfully reflect the best of our terroir. This wine comes from selected grapes from our “Los Lingues” vineyard in Alto Colchagua.

Located in the foothills of the Andes where the influence of the Andean winds result in an elegant Cabernet Sauvignon with great concentration of ripe red fruits, cassis and chocolate, and a balanced, richly structured, and long finish. An intense violet color. Smells of cassis and is complemented with notes of mature red fruit and chocolate. A round and elegant wine with an excellent final persistence.

Pinot Gris, Wolfberger, Alsace, France, 2018

Yellow pear on the nose of this wine has the lift of ripe lemon. The palate is rounder and gentler than the nose suggests. A pithy edge of russet-pear peel adds backbone to the full, generous fruit.  

Wolfberger is a union of producers located in Eguisheim, south of Colmar.  The city was also the home of Pope Leo IX, the Reformer (Pope from 1048 – 1054 A.D.). The winery was founded in 1902 when a group of wine-growers in Eguisheim decided to join forces to create one of the first cooperatives in Alsace. The cave counts 800 members today. Wolfberger combines tradition and constant innovation to elaborate high quality wines and preserve their typicity. 

Bordeaux Blanc, Ambre de Maltus, Lassagne, France, 2019

A bright, vivid white with sliced-apple, lemon and melon character, as well as some crushed stone. Medium body. Creamy texture. 70% sauvignon blanc and 30% Semillon, Malolactic fermentation and aged in French Oak barrels for a few months.

Anjou Blanc, Loire Renaissance, Brize, Loire, France, 2018

Brize Loire Renaissance Anjou Blanc is made from 100% Chenin Blanc. Anjou Blanc Renaissance was entirely fermented and aged in French oak barrels. The wine is dry and powerful with an intense bouquet of apricot, vanilla and honey.

Domaine de Brize is located in the town of Terranjou, in the Maine-et-Loire department of the Loire Valley. The 40 hectare-estate was born in the middle of the 18th century, founded by the Delhumeau family.  The winery strived between the two world wars under the leadership of Pierre, a young, innovative, ingenious and combative man who compensated the loss of his mutilated hand during the War. He transmitted his passion for wine to his grandson Marc who followed in his footsteps and ran the property for 30 years, with the assistance of his two brothers. His son Luc joined the family estate in 1989, then his daughter Line came on board in 1992 together with her husband Didier. Brother and sister Luc and Line represent the 5th generation of the family winemakers and the 9th generation in the farm.

The vineyard is planted on highly diversified soils dominated by silico-clay, shale-sandstone and faluns. The viticulture practices meet the ‘Terra Vitis’ approach in respecting nature, people, the environment and the soil.

Pouilly-Fuisse, Aux Chailloux, Trouillet Lebeau, Burgundy, France, 2019  

Trouillet Lebeau Pouilly-Fuisse Aux Chailloux is made from 100% Chardonnay. This Pouilly-Fuisse is produced from 60 year old Chardonnay grapes (among the oldest of the domaine) that are grown in the foothills of the Solutre Rock on the parcel called “Chailloux” – the name means in old French clay and rounded “chailles” or stones. They play a significant role in the composition of the soil as they bring minerality to the wine.

The wine offers beautiful aromas of red juice orange and spices. Ample in the mouth, rich and full, with a fresh finish on citrus fruits.

Nouveau” Beaujolias-Villages, Manoir du Carra, Beaujolais, France, 2021  

Nouveau is made with carbonic maceration, or whole-berry fermentation. This technique preserves the fresh, fruity quality of the grapes without extracting bitter tannins from the grape skins.

The Beaujolais Villages Nouveau is deeper red, with flavors reminiscent of strawberries and roses, plus a mineral component. Fragrant and medium bodied; refreshing with a tart finish. Beaujolais Villages Nouveau is meant to be consumed young

Cru Beaujolais Brouilly, Manoir du Carra, Beaujolais, France, 2019

Manoir du Carra Beaujolais Cru Brouilly Terre de Combiaty is 100% Gamay. Deep red ruby colored wine with red fruit aromas of strawberry, raspberry and floral notes of violet. Ample in the mouth, supple tannins. Parcels in the lieu-dit “Combiaty”, within the village of St Etienne la Varenne. The soils are dry, made of pink granite which gives the wine its tipicity. The average age of the vines is 50 years.

Faugeres Rouge, Baron Ermangaud, Faugeres, France 2019  

“Les Crus Faugères is the only cooperative in this appellation, managing 2,223 acres or nearly half of Faugères’ vines. Mostly syrah (80 percent), with grenache, carignan and mourvèdre, all of it hand-harvested off schist parcels, the 2019 shines in its combination of earthiness and brightness. Lively acidity and herbal notes give it a just-picked freshness that energizes the red fruit; the clarity allows a clear view of the earth, too, in shades of schist and iron. It tastes like it’s from a place, with a sense of sun and garrigue that’s transporting.”

Chateaune£uf du Pape Rouge, Charles Thomas, Rhone, France 2015

Charles Thomas Chateauneuf du Pape Rouge 60% Grenache, 20% Syrah, 10% Mourvedre, 10% Cinsault. The wine is produced from vineyards located in the town of Orange. The soil is made of rolled pebbles and sand. This wine displays a very deep garnet red color. On the nose it reveals a bouquet of small red berries and hints of spices. The palate is round, full and rich.

Luccianus Amphore, Lassagne, Lussac St. Emilion, France 2019

Luccianus Amphore Lussac St. Emilion is made from 100% Cabernet Franc. Luccianus is the name of Gallo-Roman origin designating the town of Lussac and its vineyard dating from the 4th century. This 100% Cabernet Franc is produced from the estate oldest vines of 100 years of age and is a return to ancestral aging techniques. The amphora aging gives out a very expressive wine with a superb aromatic radiance and very silky tannins all without a woody note.

The wine shows a beautiful deep purple color. The nose is complex and rich with intense notes of fruits and spices. The palate is round and powerful with silky tannins.

Graves Rouge, Chateau Crabitey, Graves, Bordeaux, France 2018   

Crabitey Graves Rouge is made from 47% Cabernet Sauvignon, 47% Merlot and 6% Petit Verdot.

Château Crabitey Graves Rouge presents a dark cherry color with nice ruby glints. The nose is fresh, revealing a wide range of red fruits flavors, along with a mellow and elegant oak presence. The mouth is powerful and round, supported by smooth and subtle tannins. The wine reveals a good length on the palate, with fruity and slightly oaky notes.

The 2019 Crabitey is gorgeous. Blackberry, gravel, sage, leather, graphite and lavender build as the 2019 shows off its drive and vibrancy. The aromas and flavors are beautifully delineated. Deceptive in its mid-weight feel, the 2019 impresses with its poise and overall balance. – Antonio Galloni”

Pedro Ximenez, Leyenda, Sherry, Andalucia, Spain NV

Once the PX grapes are harvested, they are left out under the sun for two weeks, drying the grapes to turn them into raisins. Sugar level rises when aging the wine in the Solera and Criadera system.

Intense mahogany color. Deep aromas of dried fruits (raisins, figs), subtle notes of chocolate and coffee. Smooth and velvety in the mouth. Complex & rich with a pleasant finish.

Beaujolais Nouveau

Beaujolais Nouveau originated about a century ago as a ‘vin de l’année’ – a cheap and cheerful drink produced by locals to celebrate the end of the harvest season. The Beaujolais AOC was established in 1937, and after WWII, the wine was sold outside of the area. By the 1970’s, Beaujolais Nouveau day was a national event.

The region of Beaujolais is 34 miles long from north to south, and 7 to 9 miles wide. There are nearly 4,000 grape growers who make their living in this picturesque region just north of France’s third largest city, Lyon.

The Gamay grapes that go into Beaujolais Nouveau are handpicked, as are all the grapes in the Beaujolais. Beaujolais & Champagne are the only vineyards where hand harvesting is mandatory. Gamay (Gamay noir Jus Blanc) is the only grape permitted for Beaujolais.

Beaujolais Nouveau cannot be made from grapes grown in the 10 crus (great growths) of Beaujolais; only from grapes coming from the appellations of Beaujolais and Beaujolais-Villages. Approximately 1/3 of the entire crop of the Beaujolais region is sold as Beaujolais Nouveau.

Nouveau is made with carbonic maceration, or whole-berry fermentation. This technique preserves the fresh, fruity quality of the grapes without extracting bitter tannins from the grape skins.

The Beaujolais Villages Nouveau is deeper red, with flavors reminiscent of strawberries and roses, plus a mineral component. Fragrant and medium bodied; refreshing with a tart finish. Beaujolais Villages Nouveau is meant to be consumed young, within 5-7 months.

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