2009 Pierre Savoye Morgon Côte du Py

How was everyone’s 4th of July week? It seems many of you took long weekends on the front end or on the back end, and some (like Anya) took the whole week off! Whichever way you celebrated, I hope you had fun.It was a crazy week around TWH, as holiday weeks tend to be, but a good week for me as well. As if the 4th wasn’t a spectacle (it was), it was on the 5th when the cosmic tumblers aligned themselves in proper fashion.

The year of the live show continued this week, much thanks to a tap on the shoulder by our sales rep Jon, who gave me a heads up on the “about to sell out in 15 minutes” Gaslight Anthem show at the Independent. The Independent. On Divisidero St. Do you know what’s a half block from the Independent? That’s right, Nopa. Nopa could very well be my favorite restaurant in the city. Sometimes I wonder if I purposely go to shows at the Independent JUST so I can eat at Nopa beforehand. Probably so, though I wonder if the 2 band members seated behind us purposely booked their gig at the Independent so THEY could eat there. Hmmm. Anyways, dinner was a smash, the food impeccable, but eating at Nopa can be challenging if one table is to confine themselves to 1 bottle of wine. There are so many flavors and textures involved that diners need a very versatile vino. The epicurean experience was to conclude with duck, so the wine would be red. But what? Lost in the wine list, I had a sudden moment of brilliance. Gamay! Of course, Cru Beaujolais would do the trick. It won’t be overbearing on the appetizers, yet its fruity profile will sing with the duck. A glance at the handful of Gamays on the list revealed one 2009 Cru Beaujolais selection. We went with that and it shined! Spectacularly.

After an experience like that, coming in the next morning I made a bee line to the Cru Beaujolais section and grabbed a bottle of 2009 Pierre Savoye Morgon Côte du Py, and it was stellar. As they did at Nopa, I poured it in a Burgundy glass (wide concave bulb). The aromatics alone are what make Cru Beaujolais fun! “There’s strawberry, raspberry, some other kind of berry … wait, no, that’s blueberry, bay leaf, licorice … or is that fennel? No, actually it’s Sambuca like, anise, and sweet tobacco.” And it goes on like that. On the palate, it’s more of the same as nuance after nuance emerge to give you a little kiss but keep the experience lighthearted. Fortunately, the price of Cru Beaujolais is still more than reasonable. So happy as I was with the 2009 Savoye Morgon Côte du Py, I was ready to extol the virtues of “The best red wine for summer outings” in the form of an email, as Beaujolais drinks extremely well with a slight chill. Great idea, but then I realized that I did that very thing a year ago. Oh well, I get a lot of grief from friends and coworkers for telling some of my stories over and over and over, and my response is, “at least you know I’m telling the truth.” Or in this case, at least you know how I really feel. As evidenced by the dwindling representation of 2009 Cru Beaujolais on Nopa’s winelist, consider this email a “last call” if you will, on the fine 2009 Pierre Savoye Morgon Côte du Py.

For those of you who are nearing the end of your long holiday weekend (or entire week!), I hope all went well. For the rest of us who’ve been at it every day except the 4th, let us all enjoy a glorious Sunday. I’m certain that the year of the live show will continue (I’ve got a few pairs of tickets already), but more Nopa dinners? Now that’s another story, but here’s to hoping!!!Peter Zavialoff

PS: We’ll be unveiling a very special wine come Tuesday … stay tuned!


Leave a comment

Filed under Beaujolais, Gamay, Morgon, Peter Zavialoff

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s