The Willard InterContinental
The Willard InterContinental celebrated the 2015 release of Beaujolais Nouveau in grand fashion. Executive Chef, Serge Devesa, and Executive Assistant Manager, Jason Deville, arrived at The Willard via chauffeured Rolls Royce to deliver the wine. Upon arrival they were greeted by hotel guests all waiting to try the newest vintage. Guests enjoyed complimentary samples in the lobby of the hotel while servers passed canapés. The Willard’s signature restaurant, Café du Parc, also celebrated by hosting guests for a cocktail reception followed by a prixe fixe dinner paired with Georges Duboeuf Beaujolais Wines.
Beaujolais nouveau is a red wine made from Gamay grapes produced in the Beaujolais region of France. It is the most popular vin de primeur, fermented for just a few weeks before being released for sale on the third Thursday of November. This “Beaujolais Nouveau Day” used to see heavy marketing, with races to get the first bottles to different markets around the globe. The current release practice is to ship the wine ahead of the third Thursday of November, and release it to the local markets at 12:01 a.m. local time.