In this episode of the No Sediment Wine Podcast, I sit down with Édouard Parinet of Château du Moulin-à-Vent to explore what makes Beaujolais and its Crus so special. We discuss the history of Gamay, why it thrives in Beaujolais, and what sets Moulin-à-Vent apart from other Crus. Édouard also shares his views on the region’s potential Premier Cru classification, the ageing potential of Gamay, and the differences between Gamay and Pinot Noir, while taking us behind the scenes of winemaking at Château du Moulin-à-Vent.
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*CONTENTS OF THIS VIDEO
00:00 Introduction
01:43 Édouard Parinet’s wine journey
4:29 Why Has the Popularity of Beaujolais Crus Declined?
7:03 Was Gamay Always the Historic Grape of Beaujolais?
8:23 Why Gamay Thrives in Beaujolais but Is Less Common in Burgundy
10:39 Why Don’t Beaujolais Cru Wines Have “Beaujolais” on the Label?
12:18 What Makes Moulin-à-Vent Different from Other Beaujolais Crus?
17:43 Balancing Old Vines with New Plantings
20:29 Tackling Vine Diseases in Beaujolais
22:35 The Potential Premier Cru Classification of Moulin-à-Vent
26:48 Gamay vs. Pinot Noir: Key Similarities and Differences
33:28 How Well Can Gamay Age?
36:39 Carbonic Maceration and Winemaking at Château du Moulin-à-Vent
44:38 Exploring the White Wines of Château du Moulin-à-Vent
48:09 Debunking a Common Wine Myth
53:05 Lightning Round: This or That?
55:06 Answering the Previous Guest’s Question
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12 Comments
The only person that would advise to keep a Beaujolais wine for 40 year, is a Beaujolais producer….
Nice interview. Very knowledgeable guy.
Is there a meaningful connection between quality (flavour) and suitability for aging? If aging potential is acidity + tannin + concentration + balance and the wine is better old than young then isn't that just an average or bad wine that needs to change to be good?😅
Is aging mostly a romanticization? Or is there real skill involved to make a wine that ages to a state unreachable otherwise?
Great interview. Very educational. I learned a lot. And it’s always such a pleasure to watch.
Your interviews always seem to go so quickly. Édouard's distinction of the soil types between Beaujolais and Bourgogne to the north and Rhone to the south clearly sets it apart as its own region. It's been a while since I have had a Moulin-à-Vent. Now I can't wait to try one. Thanks for an interview that was entertaining and educational.
Will there be a video about Matrot? They're relatives of mine, would be fun to see.
If I keep a bottle for 30 years, I'll be 97 and not allowed to drink it!
What a fantastic interview. Very informative.
Great interview, learned a lot. I have tasted several wines from this region the last years and never be disappointed, love this style of wine 🍷
Beaujolais has fallen short in my cellar—a situation that needs taking care of, now more than ever.
You picked someone really likable who, incidentally, shared quite a bit of knowledge. Chapeau !
Great interview Agnese. Moulin a Vent and Morgan could be renamed as the Goldilocks of wine. They go with practically everything, relatively inexpensive, are ready to drink and can age. What else can you ask for?
I love these podcast interviews! I really need to immerse myself more into Beaujolais. I've just started getting into GSM blends lately and this is next! Thanks you so much for enhancing our Sunday with another wonderful No Sediment video!!!!