Tony Aspler’s Wine Pick of the Week: Jean-Paul Brun Côte de Brouilly 2009 Beaujolais
Beaujolais from the named villages in the north of the region have more complexity and concentration than Beaujolais from the south. You can serve this deeply-coloured wine at cellar temperature with meat or chilled with fish. On the nose, you’ll experience ripe black cherries, spice, violets and an earthy note. Well structured. Food match: ham, roast chicken.