As we enter what many consider to be “rosé season,” it’s important to remember that wines of all colors should be enjoyed year-round. For me, this is “chilled red season.” When the days get longer and it’s still a little too warm at 7 p.m. and you just want something refreshing with dinner, it’s almost instinctive to reach for that chilled bottle in your fridge. My advice? Try swapping out a few of those whites and rosés for some light-bodied reds. There are a handful of red wines that grace my summer table, but the Beaujolais from Ghislaine and Stéphane Dupeuble is top of the list. With gentle tannins and seductive aromas of just-picked berries and spice, this charming rouge is easy to drink. My mother, a self-proclaimed unlover of red wine, was shocked when I pulled the Dupeuble Beaujolais from my fridge to pair with dinner recently. Poured alongside grilled short ribs and garden veggies, she was delighted by the Gamay’s fruity and irresistible “juiciness.” It’s become her go-to summer red, and should be yours too. Here’s why:
1.) Gamay takes well to a slight chill. Red wine can be just as rejuvenating to the soul as a cold glass of white—especially a vibrant, chilled Beaujolais. Throw it in the refrigerator for thirty minutes pre-jovial cork popping. 2.) It’s the perfect match for grilled summer fare. Keep it simple. Throw some sausages on a stick. Last weekend I grabbed a bottle from my (dwindling) stock, chilled it, and enjoyed with some fresh-off-the-grill burgers and a strawberry spinach salad al fresco. The combination made for divine backyard dining. 3.) It’s $14.95, and that’s nothing to turn your nose up at! This wine’s the real deal. The grapes are hand harvested, vinified completely without sulfur, fermented with only natural yeasts, and non-filtered. Wines from the Dupeubles are some of the best values in the Beaujolais today, and have been for the past thirty years we’ve been importing them! It’s a steal for a tried-and-true staple of our portfolio, especially as a six-pack deal. Get it while it’s hot.
You would expect a winemaking family to get things right after over half a millennium of honing their craft. Sure enough, Domaine Dupleuble—founded in 1512—is one of the most reliable names in the business when it comes to making irresistibly delicious, spirit-lifting Beaujolais. Today, siblings Ghislaine and Stéphane Dupeuble carry on the family tradition at their estate in the southern part of the Beaujolais region. In these charming hills just north of Lyon, soils alternate between limestone and granite, and the semi-continental climate—with slight Mediterranean influence—is ideal for ripening Gamay. The Dupeubles ferment their Beaujolais via carbonic maceration: whole, intact grape clusters are thrown into tanks and coated with carbon dioxide, setting off a chemical reaction wherein each berry essentially ferments from the inside out. The resulting wines have low levels of tannin and trademark aromas of juicy red fruit and spice, and can be gulped down effortlessly. This is what good Beaujolais is all about!
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