(21 Nov 2024)
RESTRICTION SUMMARY:
++SOUNDBITES PART OVERLAID BY CUTAWAYS++
ASSOCIATED PRESS
Paris, France – 21 November 2024
1. UPSOUND (French) Rodrigue Guillet, restaurant assistant manager, banging a pan to get the patrons’ attention:
“Ladies and gentlemen, it’s time to celebrate the opening of Beaujolais nouveau 2024.”
2. Various of restaurant staff uncorking first bottles of 2024 Beaujolais-villages nouveau
3. SOUNDBITE (French) Fanny Zanardo, French patron, 48:
“It’s French gastronomy, French heritage. It’s a source of pride. And it’s a celebration too! So lots of symbols!”
4. Patron winning bottle in lottery
5. SOUNDBITE (French) Gilles Gelin, winemaker:
“It’s quite a technical challenge, because making wine in a month and a half is very complicated. Making a great wine over two or three years of ageing isn’t necessarily easy, but you’ve got the time to do it. Here, you have to be precise, rigorous, and the wine has to taste good on the big day. We’ve been working with a complicated year so yes, we’ve had a lot of doubts. We were lucky to have a very nice month of August and a nice month of September, so we ended up with a best vintage than we would have thought in July, that’s for sure.”
6. Various of patrons drinking wine
7. Close of a bottle of wine next to a pig statue in the restaurant
8. Various of restaurant exteriors
STORYLINE:
The new vintage of Beaujolais nouveau was uncorked in the middle of the night on Thursday in a Parisian restaurant, following an annual tradition.
Every third Thursday of November, parties are held across France to celebrate the comeback of this young and fruity wine made from the Gamay grape in the Lyon region.
Beaujolais nouveau is fermented for just few weeks before being sold.
Au Pied de Cochon – which means “At the Pig’s Foot” in English – is an open-all-night brasserie that opened in 1947.
At midnight (2300 GMT), Rodrigue Guillet, the restaurant assistant manager banged a pan announcing that it was “time to celebrate the opening of Beaujolais nouveau 2024”.
Patrons were then offered free glasses, and three bottles were raffled off.
“It’s French gastronomy, French heritage. It’s a source of pride. And it’s a celebration too! So lots of symbols!,” said Fanny Zanardo.
The bottles were supplied by winemaker Gilles Gelin, who says Beaujolais nouveau accounts for 25% of his production, and that this proportion continues to rise.
“It’s quite a technical challenge, because making wine in a month and a half is very complicated”, he said. “You have to be precise, rigorous, and the wine has to taste good on the big day.”
The unveiling of the new Beaujolais Nouveau is one of the biggest events in the wine world.
Half of it is being exported, notably to Japan, the United States and the United Kingdom.
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