Beaujolais and BBQ

BBQ and Beaujolais? Never would considered, but Friday night lonesome fatigue was waiting for me on the couch. The finale of a long week with Audrey refusing to eat the delicious baby food I made her--reminiscent of Life As We Know It. So, I did the worst thing. I popped a California Pizza Kitchen Chicken and BBQ pizza in the oven. Of course, whatta ya know, but my 9 month old demanded hand-outs: BBQ smears, lip-smackin' cheesy goodness, and all. Note to self, my father was right. Kids love spaghetti and pizza. For me, my Friday dish delish was turning into a bombshell of salty preservatives, American factory-manufactured cheese, and that weird spongy chicken, not to mention pizza dough a far cry from wood-fired, yeasty freshness. What to do? I spied a bottle of Beaujolais on the counter....

I have to admit, I went on a Beaujolais kick back in January to experience the hype this region has received in the past couple years. I bought only Cru Beaujolais, and only from Morgon, Chiroubles, Fleurie and Brouilly. Was my palette off? Or did I just not get it? Every bottle failed to WoW me. Soft, undefined flavors flailed in my mouth, acid overran the fruit, and overall the flavor profiles and ashy aromatics failed to deliver my tastes to the moment of euphoria. But Garyvee, Jancis Robinson, and countless sommeliers proclaim Beaujolais as the hottest new wine wagon. Some argue younger generations will take to Beaujolais like the world smoldered Bordeaux. I'm thinking, Whhhaaaat? Am I missing something in my glass? Bordeaux WoWs me. I sway with tantric mumblings, intoxicated by Bordeaux aromas alone, the palate fascinates no less.

Ok, sidebar regress, putting Beaujolais back to the test. I opened a 2009 Domaine du Pavillon de Chavannes Cote de Brouilly bought at Wine Warehouse, Charlottesville, VA, took a big sniffy sniff, and enjoyed all the rest! Finally! I get Beaujolais and I'm ready to taste more. Aromatic yumminess bursted forth from the glass. Red raspberry finesse pumped up with watermelon bubblegum and pomegranate plush. Subtle ashiness in the back, but not a turn off, because it tickles your nostrils slightly with dusty appeal. Medium bodied, soft, supple tannins, bright red fruits on the front, middle and end. My kind of acid, meaning medium plus, well-balanced, salivating sweetness. Oh, and then I plunged the daring stunt, sinking my teeth into that monstrosity of America's classic TV dinner, frozen pizza warmed. Hmmm, I pondered, I smiled, I ate on. My Beaujolais transformed my meal. The BBQ sweetness melded to the wine's red fruits and high-wire acid while presenting a background smokiness that subdued the minerality of the wine, and passed on the ultimate effect: thirsty for more.

Cool beans, I want more, Beaujolais 2009 that is...