Word: beaujolaises
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Read "The Revival of Beaujolais."
Driven by more humble if no less admirable ambitions, Karim Vionnet launched his Villié-Morgon vineyard to "make a wine that was simple and natural." That meant rejecting the common thermovinification technique (which he says homogenizes wines) in favor of a cold carbonic maceration that preserves freshness without added...
Vionnet credits his techniques to a group of Villié-Morgon-based winemakers dubbed the Morgon Gang of Four. In the '80s, Marcel Lapierre, Jean Foillard, Guy Breton and Jean-Paul Thévenet gathered in opposition to "industrial wine" to make pesticide-free, nonsulfured, nonfiltered wines. Marcel's son...
Wine Country: A Day in Beaujolais With its medieval villages, rolling hills and lanes of lush Gamay vines, Beaujolais - which wine writer Rudolph Chelminski likens to a "Hollywood set for an ideal vineyard region" - is well worth the two-hour train ride from Paris. Visit Domaine Lapierre and the vineyards...
Nearby in Fleurie, minutes from Zighera's vineyard, eat at the legendary Michelin-starred restaurant Le Cep, tel: (33) 4 74 04 24 97, where owner Chantal Chagny serves herb-crusted frogs' legs and other traditional country dishes with the best wines of the Beaujolais.