🧃LOW & NO + BEAUJO 🧃

Hello, you’ve got Fionn in the inbox again 

After a two-week hiatus, I’m back feeling refreshed and rearing to go! So refreshed I begged Megan to gimme her Tuesday email as I’ve missed you all THAT much.

Starting with some low and no-alcohol options if that’s your bag this month. Whether you’re boozing or not you should defo check out the Traubensaft pair from Nibiru. This young couple make some of my favourite Austrian wines, therefore, it’s no surprise their juice is equally delicious. The white is mainly organically farmed Gruner. We still get that signature white pepper note and this is picked early to ensure plenty of acid to cut through the gentle sweetness. If, like me, you’ve got a sweet tooth this is good to go on its own. If you want something a little drier then over ice with soda/tonic/something fizzy is the way to go. Add a garnish and voila! You’ve now got an AF cocktail that would cost the price of the bottle on a London restaurant list…

The red too retains the spicy Zweiglt edge and works just as above. These are unfiltered, unfined, and with no additives so they may need a little shake before serving. Cloudy is good!

Want something that feels a bit more wine-y? See Blurred Vines. They drink like wine, but they’re not. What are they? Well, they’re a hodgepodge blend of fermented tea, juices, herbs, and so forth. Mainly they’re well tasty. Way better than their de-alcoholised cousins. Sharp drinks like a herbal white. The gooseberry juice and a hint of grip make it reminiscent of a macerated Savvy B. Spark drinks like a fizzy pink Pet-Nat. Redcurrant heavy, this also has a lil’ dose of clean caffeine (green tea) to keep you lively. There is a smart addition of chilli that doesn’t add spice but mimics the gentle heat you’d get from alcohol. Very clever, very nice.

If you don’t want to commit to a whole bottle. The Jukes single serves are exceptional. The man behind these, Mathew Juke, is a professional wine taster and industry legend. If they’re good enough for him, they’re good enough for me.

From Lo & No over to Beaujo—lais (a bit of a stretch but we’ll make it work). We’re so pumped to welcome the latest rising star of the region, Manuel Girard, to London next month. Former connoisseur of medical devices turned current connoisseur of Gamay. With holdings in Fleurie and Morgon and such esteemed neighbours as Lapierre and Dutraive, Manuel's built himself quite the cracking estate. The scientific nouse is evident in the wines, which are precise, pure and clean. For £20 you’ll get to meet the man himself, drink THREE wines plus have a few nibbles. Bargain. See you there.

Can’t wait? Me neither. See Psychedelique which drinks like Beaujolais of old. Plenty of iron and mineral spice atop bountiful blue fruit. Initiatique comes from the place you want to be in Fleurie, the Lieu-dit of Champagne. See Dutraive for reference. Brooding with fine tannin hinting at a long life ahead. The Beaujolais Blanc is my pick of the bunch though. Reminds me of Copella apple juice but in like a srsly good way. This vintage has a smokey note and feels very apt as a fireplace white. It’s silly value across the range meaning they’re also kind on the wallets if you had a silly December (hopefully not just me).

LOVE YOUU
Fionn
xoxo