So were you aware that there was such a thing as Beaujolais Blanc?
Some Chardonnay amongst the billions of Gamay vines?
Although we don’t see too much of it on restaurant lists or wine store shelves, such a thing actually exists, and can be surprisingly good.
This week GFR’s Jamie Drummond investigates and reports from his travels in Beaujolais, France.
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Edinburgh-born/Toronto-based Sommelier, consultant, writer, judge, and educator Jamie Drummond is the Director of Programs/Editor of Good Food Revolution… And that was quite the revelation for him.