a.kitchen’s commitment to terroir driven, food friendly wines is shown in our selection of 17 different labels of the best Cru Beaujolais, from such winemakers as Jean Foillard, Michel Tête, and Georges Descombes, among others. This selection is unheard of in Philadelphia, and for that matter elsewhere in the US! These are complex, age-worthy wines that complement our food.
So, starting November 1, in advance of the Beaujolais Nouveau craze, we will be pouring three different superb Beaujolais by the glass in both 5 ounce and 3 ounce servings.
Beaujolais Villages ‘Cuvée Traditionelle,’ Domaine du Vissoux, 2011 $14 (5 oz) and $10 (3 oz)
A small domaine run by Pierre-Marie Chermette. Made with indigenous yeasts and not
filtered. A really natural, Parisian cafe–style Beaujolais.
Moulin à Vent, Domaine Grand Moulin, 2008 $15 and $11
From the Cru of Moulin à Vent, often called the King of Beaujolais appellations. This is seriously old school winemaking: after hand harvesting, the grapes undergo semi-carbonic maceration in vats using only indigenous yeasts. The wines are then aged half in cement tanks and half in large old wooden foudres with a light fining before bottling. Although delicious when young, the wines are incredibly age worthy.
Juliénas ‘Prestige’, Michel Tête, 2007 $17 and $13
A more powerful style of Beaujolais, from esteemed winemaker Michel Tête. This wine is made from a selection of Tête’s oldest vines and is barrel fermented and aged for 10 months.
