New York’s Home for Beaujolais

Beaujolais, with its proximity to Chef Daniel’s home in Saint-Pierre-de-Chandieu on the pastoral outskirts of Lyon, has always been central with what we do at Bar Boulud. The ten appellations of Cru Beaujolais – Saint-Amour, Juliénas, Chenas, Moulin-à-Vent, Fleurie, Chiroubles, Morgon, Régnié, Brouilly, and Côte de Brouilly – are producing undeniably world-class wines with real terroir distinctions. This week, we are going to do a deep study on the wines of Fleurie and Morgon, two villages that not only have fine soils and expositions in the vineyards, but also a cadre of phenomenal, forward-thinking winemakers expanding the notion of what Beaujolais can be.

Morgon, the second largest cru in Beaujolais, is blessed with deeply granitic soil. Gamay, the grape of Beaujolais, thrives in this soil and takes on a unique character in Morgon. While not quite as full bodied as Moulin-à-Vent, Morgon is not far off, producing a wine that is both broad in texture, but also carries the signature electric tinge of acidity that fans of Beaujolais love. We are very excited to show the wines of Morgon this week, and to show an array of vintages as well.

Fleurie, one of my favorite Crus, produces a wine that is beautifully aromatic. Tones of iris, violets and strawberry leap from the glass. Remarkably beautiful as a landscape as well, one of the great treats of my wine travels was a simple picnic in Fleurie. On the top of the hill, famous for its pink granite soil and the Chapel of La Madone, looking over the vineyards and villages, with moody weather overhead, I could not help but feel a deep connection with this place and its wines. We look forward to pouring some amazing wines this week from Yvon Métras, Alain Coudert of Clos de la Roilette and Anne-Sophie Dubois.

Please join us this week for a glass of Beaujolais, the perfect companion for our Lyonnais classics and award-winning charcuterie.

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