In 1965, George Trichard transformed his family’s estate: he expanded their holdings to 10 hectares of excellent land in Chénas and Saint-Amour, introduced “lutte raisonée” (ecologically sustainable viticultural practices), and installed temperature-controlled fermentation tanks. The result is a superb, modern style of Beaujolais: a beautiful core of black, plummy fruit with floral and spicy notes on the nose, and a silky, firm texture with fine tannins. This Saint-Amour,comes from an area of five and a half hectares composed of granite-rich soil that produces a delicious wine, balanced with floral notes and a rounded, silky texture.
Regional History
Wine has been grown in Beaujolais since the 7th century. Until the French Revolution, the region was a sparsely populated area of little viticultural interest. The wines found their way to the important Paris market only in the 19th Century, but had to wait until after the 2nd World War to achieve international fame. One result of international fame, however, has been the explosive growth of the appellation, and the region is now, largely, a monoculture-farming Gamay Noir à Jus Blanc at tremendously high crop loads to satisfy the needs of large “brand” Beaujolais. The granite soils of the region, perfectly suited to the Gamay grape, show their best in the hands of the small farmer/vigneron. Saint-Amour is one of only 10 villages accorded “cru” status in the hills of northern Beaujolais.
Regional Foods
The Mâconnais and Beaujolais wines go hand in hand with cuisine of Lyon. Featured prominently are dishes made with the AOC chickens of Bresse–Coq au Vin is a regional favorite. Saucisson, both hot and sweet, stewed in red wine or served à la rosette or en brioche are also popular. In general, the heartiest whites from the Mâconnais and reds from Beaujolais are best with rich, buttery, thickened sauces and ragouts. Typical cheese pairings include Chevre, Tomme de Savoie, Bleu de Bresse and Emmental.
© 2007 Moore Brothers Wine Company
