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Debra Meiburg, MW Speaks with Franck Duboeuf of Georges Duboeuf

 

In the interview which follows, Debra speaks with Franck Duboeuf of the “Duboeuf dynasty” in Beaujolais. They discuss the role of the Duboeuf family in spreading the fame of Beaujolais worldwide and being a true representation of the heart and soul of Beaujolais. Franck tells Debra about what it is like to be the son of such a famous winemaker, Georges Duboeuf.

(Photo: news.daylife.com)

Further in the interview, Debra and Franck talk about the type of food to pair Beaujolais to and Franck states that it goes with just about any cuisine. In the end, Franck tells Debra about the much-hyped annual November release (3rd Thursday of each November) of the new vintage of Beaujolais Nouveau, which is said to be delivered in a series of creative and unique ways, due to it’s very short shelf-life.

Their interview follows:

Hi, I’m Debra Meiburg and I’m with Franck Duboeuf from the “Duboeuf dynasty” in Beaujolais. I mean, you are Beaujolais. 

Yes we are specialists in Beaujolais, based in Beaujolais, we live in Beaujolais. 

Many people say you built the Beaujolais brand around the world. 

Well Beaujolais is a very médiatique wine. It is very French and we are focusing on the Beaujolais Nouveau. It is kind of an ambassador for the region and for the vintage too. And, well, Beaujolais is a very French wine. 

And what’s it like growing up as the son of Georges Duboeuf, to see your dad’s name everywhere in the world?

Well I think it’s a privilege and also a very demanding task. But I don’t feel the weight on my shoulders. I mean, my father founded the company, so I’m only the 2nd generation and when I was a child my father never told me, “One day you will have to sell more bottles than me.” So it’s a natural thing and it’s a great, great experience and life to live close to parents, father and mother, who really dedicate their life, with patience, to the wine. 

What would you match witch Beaujolais?

Any type of cuisine, because it has these low-tannin characteristics and good acidity, so it can go very well with meat, fish, seafood… You can serve it slightly chilled and it’s good company, a good match with Asian cuisine. We see more and more interest in the red wines. Obviously Beaujolais was already known in the region, thanks to the Beaujolais Nouveau and thanks also to some to some peonies. My father in the 70′s and 80′s already introduced the Beaujolais wines with some very famous chefs of that time, to places like Hong Kong, Singapore. So Beaujolais has always been a wine appreciated here, in this part of the world. Today we have to talk about the cru of Beaujolais, the amazing styles and faces of Beaujolais. 

These stories go round and round that Beaujolais Nouveau is delivered by helicopter, by train, by car, by elephant… What’s next?

Many ways. It’s very important also to invite people to taste the Beaujolais Nouveau, so it’s kind of an event to have the new ambassador, the new vintage coming. It’s fun too. So we have to mix this non-serious wine, made seriously, but non-serious wine to a great event, every year, on the third Thursday of November. 

Alright, I look forward to November. Thank you, Franck.  

 

To see more of Debra’s winemaker interviews, visit her website!

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