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2022 Beaujolais Nouveau French Wine Dinner

November 22 @ 6:00 pm - 9:30 pm


2022 Beaujolais Nouveau French Wine Dinner!

Executive Chef & Culinary Director, Brian Crow, has teamed up with Assistant General Manager, Sarah Ogden who is also a Certified Sommelier. Join us in celebration of the Beaujolais Nouveau 2023 release! Featuring a French-themed dinner and, of course, this special fruity red. 

Once a year, on the third Thursday in November at 12:01 AM, Beaujolais Nouveau is released. It is made with the Gamay grape by means of carbonic maceration, which speeds up the fermentation process so we can enjoy it sooner. Therefore, it is meant to be drunk young and is a little sneak peek on what we can expect from the upcoming Beaujolais vintage. 

Wine drinkers around the world look forward to this festive wine to enjoy over a meal with family and friends. It is common for week-long celebrations in the region and neighboring areas to occur, so there is no reason we can’t bring the party to our neck of the woods. 

While we’re at it, we will also be exploring other wines from Beaujolais. This region in Burgundy is smaller than Asheville, yet produces over 75 million bottles of wine a year that are exported around the globe. Hey, when you’re good, you’re good.

Cost is $*** per person to include food, alcohol, 7% Tax and 20% gratuity.

WINE 1 — 2022 Chateau de Pizay Beaujolais Blanc

  • $11.99/btl, $2/guest
  • Grape: Chardonnay
  • Stainless steel aging
  • Fresh minerality, white flowers on the nose, apples and stone fruits on the palate. Creamy mouthfeel due to malolactic fermentation. 

We will be serving this wine upon arrival; just a splash with an amuse-bouche. 

WINE 2 — 2021 Domaine Dupleuble Beaujolais Rose

  • $12.99/btl, $1.62/guest
  • Grape: Gamay
  • 3-70 year old vines, stainless steel aging
  • Medium body. Fruity on the nose (think strawberries, watermelons, even preserved oranges). Fruit is confirmed on the palate with balanced minerals and earth. Zippy on the front, long round finish. Not your average rose.

This wine will served with our first course. 

WINE 3 — 2023 Georges Duboeuf Beaujolais Nouveau

  • $TBD, ~$1/guest
  • Grape: Gamay
  • Fermented by carbonic maceration (grapes are not crushed beforehand) in a sealed, carbon-dioxide filled tank. The grapes instead burst, releasing the magic juice naturally. 
  • Every vintage is unique, but we can expect high acidity and low tannins. Sour cherries, cranberry sauce, and believe it or not, bubblegum. Juicy, fruit-forward, soft mouthfeel. 

This wine will be served with our second course, and will prepare our diners for more elegant selections of Beaujolais. 

WINE 4 — 2020 Jean Foillard Beaujolais-Villages

  • $17.99/btl, $2.25/guest
  • Grape: Gamay
  • Hand harvested, organic farming, whole-cluster fermentation, concrete tank aging.
  • The nose knows dark fruits like plum and blackberries, plus a little funk. Palate includes stemmy bramble, vanilla bean, cayenne, and spearmint. 

This wine will be paired with our third course. 

WINE 5 — 2020 Chateau Thivin, Cote de Bruilly

  • $22.99/btl, $2.90/guest
  • Grape: Gamay
  • Steep slopes, organic and biodynamic farming, whole-cluster vinification.
  • Balance of dehydrated raspberries, violets, and herbs (rosemary and oregano). Don’t forget tobacco. Complex wine is a conversation starter with a lot to talk about. 

This wine will be paired with our fourth course. 

WINE 6 — 2021 Domaine Diochon Moulin-a-Vent “Vieilles Vignes”

  • $18.99/btl, $2.90/guest
  • Grape: Gamay
  • I can’t let go of the Ghirardelli milk chocolate on the nose. We also get plum, blueberries, and smokiness. The palate brings out bold dark fruits, candied oranges, and cinnamon graham crackers.

This wine will be paired with our fifth and final course.

To finish the evening, we will be serving a small chocolate truffle or similar to thank our guests and bid them farewell. 


Due to this type of dinner we cannot effectively deviate from the menu as written. If you have special dietary needs, the restaurant will do the best they can to accommodate them but you must let us know in advance.

We will do our very best to seat folks together. We will contact everyone a few days prior to the event to learn who wants to sit with whom. You are welcome to add it in the notes of your order as well. Thank you for understanding. 

* May be cooked to order. Consuming raw or undercooked meats, seafood, shellfish or eggs may increase your risk of foodborne illness. GF = Gluten Free. V = Vegetarian


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November 22
6:00 pm - 9:30 pm


Corner Kitchen


Corner Kitchen
3 Boston Way
Asheville, NC 28803 United States
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