Beaujolais not-so-nouveau
November 3, 2009 4:09 PM Subscribe
Beaujolais Nouveau 2007: drinkable still? Or should I use it to deglaze a pan?
Urf! Pan!
posted by ShadePlant at 4:19 PM on November 3, 2009
posted by ShadePlant at 4:19 PM on November 3, 2009
Another vote for the pan.
posted by solipsophistocracy at 4:23 PM on November 3, 2009
posted by solipsophistocracy at 4:23 PM on November 3, 2009
Beaujolais is pretty much good during the fall season when they are bottled.
posted by JJ86 at 4:30 PM on November 3, 2009
posted by JJ86 at 4:30 PM on November 3, 2009
I'm not sure I'd call it drinkable in late 2007. You might want to use it to make vinegar rather than cook with it...
posted by foodgeek at 4:48 PM on November 3, 2009
posted by foodgeek at 4:48 PM on November 3, 2009
drinkable still? Or should I use it to deglaze a pan?
This is a false dichotomy, not least of which is because if a wine's not good for drinking, it's not good for making a pan sauce. Make vinegar instead.
posted by dersins at 4:53 PM on November 3, 2009
This is a false dichotomy, not least of which is because if a wine's not good for drinking, it's not good for making a pan sauce. Make vinegar instead.
posted by dersins at 4:53 PM on November 3, 2009
Eh, I bet you could mix up something cold and fruity and sangria-like with it that would be pretty refreshing.
posted by neroli at 4:57 PM on November 3, 2009
posted by neroli at 4:57 PM on November 3, 2009
Use it to deglaze your garbage can.
And this is from the guy that usually says go ahead and eat the ___.
posted by Pollomacho at 5:50 PM on November 3, 2009 [1 favorite]
And this is from the guy that usually says go ahead and eat the ___.
posted by Pollomacho at 5:50 PM on November 3, 2009 [1 favorite]
"Don't cook with wine you wouldn't drink" is the common adage, and with good reason.
posted by DevilsAdvocate at 6:50 PM on November 3, 2009
posted by DevilsAdvocate at 6:50 PM on November 3, 2009
Best answer: Everybody's being too fussy. Yeah, it's not gonna be good--but, as pointed out, Beaujolais Nouveau isn't that good to begin with. But it's not gonna be, like poisonously rancid. I wouldn't drink it with dinner...and I probably wouldn't cook with it...but really, pour a big glass, mixed half-and-half with 7-up, over ice and drink it while you're cooking. If you were in Spain, and someone called it tinto de verano, you'd think it was great.
posted by neroli at 7:06 PM on November 3, 2009 [2 favorites]
posted by neroli at 7:06 PM on November 3, 2009 [2 favorites]
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posted by lizjohn at 4:10 PM on November 3, 2009