The verdict is in: this Beaujolais from Oakland’s wine shop is a revelation. Picked up on a whim, based on a staff recommendation, it’s a 2024 vintage that defies expectations. It’s not just good—it’s fun. Juicy, light tannins, and bright acidity dance together in perfect harmony, creating a wine that feels effortless yet precise. Ripe blackberry and dark cherry dominate, but the real magic lies in the backend—a subtle diacetyl note that lingers like the last bite of berry jam on buttered toast. It’s not overpowering, but it adds a layer of complexity that keeps you coming back.
What makes this wine stand out is its balance. The fruit-forward character is tempered by a crisp acidity that cuts through the richness, making it refreshing even in its own skin. The diacetyl, often a marker of malolactic fermentation, here feels like a welcomed whisper rather than a distraction. It’s the kind of detail that separates a good wine from a great one—subtlety in the finish, not just in the upfront flavors. The label, in French, hints at its origin, but the lack of winemaker info adds a layer of mystery. It’s a reminder that sometimes, the story isn’t in the branding but in the glass.
For those who love Beaujolais, this is a textbook example of how the appellation can deliver both vibrancy and restraint. The 2024 vintage, still young, shows promise of evolving into something even more nuanced. It’s a wine that invites conversation, whether you’re pairing it with a cheese board or sipping it solo. The question is, who made it? The community’s input could unlock a deeper story—maybe a hidden gem from a small producer or a local artisan.
This Beaujolais exemplifies how a 2024 vintage can deliver both vibrancy and restraint. The diacetyl note adds a layer of complexity without overwhelming the fruit. The winemaker’s anonymity turns it into a shared discovery, inviting others to chime in.
What’s your go-to Beaujolais, or have you tried something that tastes like berry jam on buttered toast.
What’s your go-to Beaujolais, or have you tried something that tastes like berry jam on buttered toast?
Questions & Answers
What is Philippe Jambon known for?
Philippe Jambon is known for his work in the field of nutrition and dietetics, particularly his contributions to public health messaging and food policy in France.
Where did Philippe Jambon study?
Philippe Jambon studied nutrition and public health, earning his degree from the Université Pierre et Marie Curie in Paris, France.
Information sourced from industry reports and news outlets.
