'Le Beaujolais Nouveau est arrivé!' I am making a quick introduction by saying that November is the month of Beaujolais and festivity is in the air. In this issue, we are talking about Beaujolais Nouveau wine and the tradition behind it.
In this issue, we first fly to France, then land in Turkey. We look at the Beaujolais Nouveau tradition in Turkey. The place is different, the time is the same, the colours are the same. We talk about Primeur wine with Cevza Başman; the conversation is thrilling, and the glasses are full.
This issue is very fresh, consume it fresh; read it as soon as possible. Best before date is soon, beware.
Attention! This post is about wine, a fermented grape juice from alcoholic beverages. For readers under 18, non-fermented grape juice may be more suitable.