EVERY year, the race from the grape to the glass had always been half the fun. At past midnight on the third Thursday of November, millions of glasses are raised all over the world to welcome the year’s edition of Le Beaujolais Nouveau. “What makes this wine so special is that it is not aged, and it stays for a very limited time only,” says Hyatt’s restaurant manager Philip Padernal.Le Beaujolais Nouveau (pronounced bow-joe-lay noo-vo) easily appeals to everyone. It slides down your throat with a fresh, pleasant and fruity taste because the wine did not undergo storage to age.
Imagine the rush of adrenaline as each individual and machine involved in the total process poll their efforts to have everything done from harvesting, processing, bottling and finally delivering the wines throughout the world at past midnight on the third Thursday each November. Hyatt Regency Saipan’s executive chef Gabriele Colombo said that Le Beaujolais Nouveau is meant to be drunk immediately.
“It’s a kind of wine which has to be gulped rather than sipped and most of this vintage will begin to decline after Christmas,” he said. With Thanksgiving a few days away, Colombo said Beaujolais Nouveau comes in handy as an excellent pair for roasted or grilled meats, pastas, salads and cheeses, and particularly Turkey.
Hyatt Regency Saipan general manager Nick K. Nikishawa said that Hyatt has always joined the tradition of launching the year’s edition.
“It’s exciting to be a part of something that the whole world is doing at the same time, and we are glad to give the people of Saipan the chance to join and appreciate fine wines,” Nikishawa said.
To go with the newly launched Le Beaujolais Nouveau 2008, Hyatt Regency Saipan served mouth-watering delicacies and appetizers that left guests craving for more.Since Nov. 20, Le Beaujolais Nouveau, distributed by Pacific Wines and Spirits was already available at the Hyatt Regency Saipan and selected restaurants and bars on Saipan, but don’t wait too long. The bottles won’t wait for you!
For more information, contact PWSI market coordinator Orleyne Tabucanon at (671) 888-8476 or email orleynet@pwsgu.com.
This article was originally published HERE
