Personal

Remember that time I went to the Beaujolais region in France? Yeah, me neither. Well, not at the moment. I bought me some Beaujolais Nouveau wine and it is delicious. I highly recommend picking up a cheap bottle at your local wine wholesale location. Instead of the shitty drowsy feeling I usually get after drinking red wine, I feel delicious. And by that I mean fat. Oh wait that’s all the time.

Cheers, bitches

Cheers, bitches

Anyway, I just thought you all should know how that wine is made. This is 100% copy/paste:

Few other wines are produced, bottled, and released within a few weeks of the harvest. The most strategic way to do this is to employ a winemaking method called carbonic maceration. Without getting too technical, carbonic maceration is essentially the fermentation of grapes occurring inside the skins. Traditionally, the winemaking process begins with the crushing of grapes; the juice of the grapes is pushed out of the skins and gradually ferments. For red wines, this juice is often left to sit with its skins so that tannins are extracted, giving the wine a fuller, more concentrated structure, and often adding some bitter flavors. With carbonic maceration, the grapes are not crushed. Rather, the grapes are piled on top of each other in a sealed container that is filled with carbon dioxide. More CO2 is emitted by the grapes on the bottom of the container, as it is gently crushed by the weight of the top grapes. All this carbon dioxide causes fermentation to take place inside the grape skins. The resulting wine is fresh, fruity, and very low in tannins.

Thanks for that, Wine Weekly. I learned a lot.

Can someone get me a refill?

xx

Always,

Allie

 

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Red, red wine

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Lyon, Travel

Lyon: Le Beaujolais

28/07/2012

How is it that this is our last full day in Lyon already?

I got some silly souvenirs (shot glasses, more post cards, basically all stuff I don’t need) and then we went on the most phenomenal day trip. Le Beaujolais is basically wine country. There are vineyards everywhere and all you can see for miles is hilly green rows of plants growing the grapes to make their famous Beaujolais wine. 

It was raining so some of the photos aren’t so great but check them out anyway:

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Then we went to a little wine cellar to do a wine tasting. They paired their rose wines with some sausages and the red wine with some cheeses. It was so delicious and I wish cheeses and sausages were even remotely the same in the USA. 

Update: I saw brie cheese in the supermarket and it said “product of France” and so I tried it. Definitely not as good as the French cheese.

Au revior (for now)

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Lyon, Travel

Lyon: Wine-Wastey

Today was day two of classes. We didn’t have Seb today. So sad. But we had another woman who was also really nice. This class was significantly harder than yesterday and we’re already assigned a 150 word paper. I know that’s normally not a lot, but it’s in French.

Anyway, then I went to the Carrefour for another baguette (which I’ve been eating as a food staple) and then we came home. Nothing too interesting today. I might want to take it easy tonight since tomorrow we’re going on a walking tour of Vieux Lyon.

(three hours later…)

Just kidding. I got wine wastey.

Le vin blanc

Au revior (for now)

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