IN A RACE against time, a top Helensburgh hotel has today (Thursday November 19) become the first in Scotland to serve this year’s Beaujolais Nouveau.
Rhu’s Rosslea Hall hotel has secured just six cases of the new 2009 wine made by renowned producer Pierre Ferraud & Fils.
General Manager David McAree explained: “Beaujolais Nouveau is part of a highly ritualised tradition. By French law, Beaujolais Nouveau cannot be released before the third Thursday of November.
“That means that at one minute past midnight on November 19, in French villages like Belleville where Pierre Ferraud is based, over a million cases of Beaujolais Nouveau start their quirky journey through a slumbering France for onward transportation to all parts of the world.
“It becomes a race to be first to serve the Beaujolais Nouveau – and in the past it has arrived worldwide via Concorde, helicopter, elephants, rickshaws and runners.”
The last leg of its journey to Helensburgh saw the wine delivered to the hotel in a convertible sports car.
Argyll and Bute Provost Billy Petrie and local stunner Gillian Jackson welcomed the new wine.
David said: “Beaujolais Nouveau is different from other wines because it’s sold immediately after fermentation. It’s ready to go as soon as it‘s made. It's light, fruit-filled, and extremely easy to drink – you just add your taste buds!
“And it’s best served chilled - the coldness allows the innate fruity flavours to come to the fore.”
David added that Rosslea Hall has been Frenchified for the arrival of the new wine.
“We’ve decorated our bar and restaurant to look like a classic French bistro. And Head Chef Ross Murray has put together a great French menu to complement the wine.”
Tartar of Organic Beef
With Seared Orkney Scallops
Grilled Goat’s Cheese
With Fennel and Walnut Slaw Toasted Brioche
Grilled Pheasant
With Braised Red Cabbage Beaujolais Nouveau
Poached Conference Pear and Syrup
Sante!!