- Beaujolais wine
Infobox Wine Region
name = Beaujolais
Appellation d'origine contrôlée
year = 1936
part of = Burgundy
climate region =
Granite, Schist, Clayand Sandstone
total size = 10,500ha
Gamaywith a little Pinot Noir(and the local variation of Pinot Liébault), Chardonnay, Aligoté, Pinot gris(known locally as Pinot Beurot), Pinot blancand Melon de Bourgogne
wine produced = Beaujolais, Beaujolais Villages, cru Beaujolais, Beaujolais Nouveau
Beaujolais is a French "
Appellation d'Origine Contrôlée" (AOC) winegenerally made of the Gamay grapewhich has a thin skin and few tannins. Like most AOC wines they are not labeled varietally. Whites from the region, which make up only 1% of its production, are made mostly with Chardonnaygrapes though Aligotéis also permitted. Beaujolais tends to be a very light-bodied red wine, with relatively high amounts of acidity. In some vintages, Beaujolais produces more wine than the Burgundy wine regions of Chablis, Côte d'Or, Côte Chalonnaiseand Mâconnaisput together. J. Robinson (ed) "The Oxford Companion to Wine" Third Edition pg 72-74 Oxford University Press 2006 ISBN 0198609906 ]
The wine takes its name from the historical Beaujolais province and wine producing region. It is located north of
Lyon, and covers parts of the north of the Rhône "département" ( Rhône-Alpes) and parts of the south of the Saône-et-Loire"département" (Burgundy). While administratively considered part of the Burgundy wineregion, the climate is closer to the Rhône and the wine is unique enough to be considered separately from Burgundy and Rhône. The region is known internationally for its long tradition of winemaking, uniquely emphasized the use of carbonic maceration, and more recently for the popular Beaujolais nouveau.
The region of Beaujolais was first cultivated by the Romans who planted the areas along its trading route up the
Saônevalley. The most notable Roman vineyard was "Brulliacus" located on the hillside of Mont Brouilly. The Romans also planted vineyards in the area Morgon. From the 7th century through the Middle Ages, most of the viticultureand winemaking was done by the Benedictinemonks. In the 10th century, the region got its name from the town of Beaujeu, Rhôneand was ruled by the Lords of Beaujeu till the 15th century when it was cededto the Duchy of Burgundy. The wines from Beaujolais were mostly confined to the markets along the Saône and Rhône rivers, particularly in the town of Lyon. The expansion of the French railroad system in the 19th century opened up the lucrative Parismarket. The first mention of Beaujolais wines in English followed soon after when Cyrus Reddingdescribed the wines of Moulin-à-Vent and Saint-Amour as being low priced and best consumed young.
In the 1980s, Beaujolais hit a peak of popularity in the world's wine market with its Beaujolais nouveau wine. Spurred on by the creative marketing from "
négociants" like Georges Duboeuf, demand outpaced supply for the easy drinking, fruity wines. As more Beaujolais producers tried to capitalize on the "Nouveau craze", production of regular Beaujolais dropped and an eventual backlash occurred in the late the 1990s and early 21st century. By this point, the whole of Beaujolais wine had developed a negative reputation among consumers who associated Gamay based wines with the slightly sweet, simple light bodied wines that characterized Beaujolais Nouveau. Producers were left with a wine lakesurplus that French authorities compelled them to reduce through mandatory distillation. In response, there has been renewed emphasis on the production of more complex wines that are aged longer in oak barrels prior to release. Recent years have seen a rise in the number of terroirdriven estate-bottled wines made from single vineyards or in one of the Cru Beaujolais communes, where the name of the commune is allowed to be displayed on the label.
The Gamay grape
Gamay noir is now known to be a cross of Pinot noir and the ancient white variety Gouais, the latter a Central European variety that was probably introduced to northeastern France by the Romans. The grape brought relief to the village growers following the decline of the
Black Death. In contrast to the Pinot Noirvariety, Gamay ripened two weeks earlier and was less difficult to cultivate. It also produced a strong, fruitier wine in a much larger abundance. In July 1395, the Duke of Burgundy Philippe the Boldoutlawed the cultivation of Gamay as being "a very bad and disloyal plant", due in part to the variety occupying land that could be used for the more "elegant" Pinot Noir. 60 years later, Philippe the Good, issued another edict against Gamay in which he stated the reasoning for the ban is that "The Dukes of Burgundy are known as the lords of the best wines in Christendom. We will maintain our reputation". H. Johnson "Vintage: The Story of Wine" pg 133-134 Simon and Schuster 1989 ISBN 0671687026 ] The edicts had the effect of pushing Gamay plantings southward, out of the main region of Burgundy and into the granitebased soils of Beaujolais where the grape thrived.
Following the 2001 vintage, over 1.1 million cases of Beaujolais wine (most of it Beaujolais Nouveau) had to be destroyed or distilled due to lackluster sale as part of a consumer backlash against the popularity of Beaujolais Nouveau. French wine critic
François Maussclaimed, in an interview given to a local newspaper " Lyon Mag", that the reason for the backlash was the poor quality of Beaujolais Nouveau that had flooded the market in recent decades. He claimed that Beaujolais producers had long ignored the warning signs that such a backlash was coming and continued to produce what Mauss termed as "vin de merde" ( shitwine).Cite web|last= Styles |first= Oliver, "Decanter.com" |title= 'Vin de merde' case closes in favour of freedom of speech |url= http://www.decanter.com/news/65071.html |date= June 20, 2005] This triggered an outcry among Beaujolais producers followed by an association of 56 cooperative producers filing a lawsuit against the "Lyon Mag" for publishing Mauss comments. Rather than sue for libel, the producers sued under an obscured French law that prevented the denigration of French products. In January 2003 the court in Villefranche-sur-Saône found in the Beaujolais producers favor and awarded USD$350,000 which would put the small, employee owned publication out of business. The bad publicity garnered from the "Shit wine case" was extensive, with several publications such as " Le Monde", " The Times", " The New York Times" and the "Herald Tribune" running critical or satirical articles on the court's decision. In 2005 the highest court of appeal found that there was no case for defamation and Representatives of the Beaujolais winemakers were ordered to pay €2,000 (USD$2,442) in court costs to "Lyon Mag".
The Vins Georges Duboeuf company was charged in 2005 with mixing low-grade wine with better vintages after a patchy 2004 harvest.Samuel, Henry. (
2006- 07-05.) [http://www.telegraph.co.uk/news/main.jhtml?xml=/news/2006/07/05/wine05.xml&sSheet=/news/2006/07/05/ixnews.html "King of Beaujolais is convicted over adulterated wines."] (News website.) "Telegraph.co.uk". Retrieved on 2007- 10-04.] Georges Duboeuf denied wrongdoing, blaming human error and pointing out that none of the affected wine was released to consumers. The production manager directly responsible admitted his actions and resigned, and a court found that both "fraud and attempted fraud concerning the origin and quality of wines" had been committed. Fewer than 200,000 liters of the company's annual 270 million liter production were implicated, but L'Affaire Duboeuf, as it was called, was considered a serious scandal. [Walt, Vivienne. ( 2005- 10-03.) [http://money.cnn.com/magazines/fortune/fortune_archive/2005/10/03/8356731/ "The grapes of wrath."] (News website.) "CNN.com". Retrieved on 2007- 10-04.] In December 2007, five people were arrested after reportedly selling nearly 600 tonnesof sugar to growers in Beaujolais. Up to 100 growers were accused of using the sugar for illegal chaptalization and also of exceeding volume quotas between 2004 and 2006. [ [http://www.telegraph.co.uk/news/main.jhtml?xml=/news/2007/12/19/wfra119.xml "Trouble ferments in Beaujolais country"] Daily Telegraph 19 December 2007]
Climate and geography
Beaujolais is a large wine producing region, about twice the size of the US state of
Rhode Islandand larger than any single district of Burgundy. There is over 50,000 acres (20,234 hectares) of vines planted in a 34 mile (55 kilometer) stretch of land that between 7 to convert|9|mi|km wide (11 to 14 km). E. McCarthy & M. Ewing-Mulligan "French Wine for Dummies" pg 112-120 Wiley Publishing 2001 ISBN 0764553542 ] The historical capital of the province is Beaujeu ("Bôjor" /"Biôjœr" in Arpitan) and the economic capital of the area is Villefranche-sur-Saône("Velafranche"). Many of Beaujolais vineyards are found in the hillside on the outskirt of Lyons in the eastern portion of the region along the Saône valley. The Massif Centralis located to the west and has a tempering influence on Beaujolais' climate. The region is located south of the Burgundy wine region Mâconnaiswith nearly 100 "communes" in the northern region of Beaujolais overlapping between the AOC boundaries Beaujolais and the Maconnais region of Saint-Véran.
The climate of Beaujolais is semi-continental with some temperate influences. The close proximately of the
Mediterranean Seadoes impart some Mediterranean influence on the climate. The region is overall, warmer than Burgundy with vintages more consistently ripening the grapes fully. By the time that the Beaujolais Nouveau is released in late November, the foothills in the western regions will have normally seen snow. A common viticultural hazard is spring time frost.
The soils of Beaujolais divide the region into a northern and southern half, with the town of Villefranche serving as a near dividing point. The northern half of Beaujolais, where most of the Cru Beaujolais communes are located, includes rolling hills of
schistand granitebased soils with some limestone. On hillsides, most of the granite and schist is found in the upper slopes with the lower slopes having more stone and claycomposition. The southern half of the region, also known as the "Bas Beaujolais", has more flatter terrain with richer, sandstoneand clay based soils with some limestone patches. The Gamay grape fares differently in both regions-producing more structured, complex wines in the north and more lighter, fruity wines in the south. The angle of the hillside vineyards in the north exposes the grapes to more sunshine which leads to harvest at an early time than the vineyards in the south.
There are twelve main appellations of Beaujolais wines covering the production of more than 96 villages in the Beaujolais region. K. MacNeil "The Wine Bible" pg 220-225 Workman Publishing 2001 ISBN 1563054345 ] They were originally established in 1936, with additional crus being promoted in 1938 and 1946, plus Régnié in 1988. About half of all Beaujolais wine is sold under the basic Beaujolais AOC designation. The majority of this wine is produced in the southern "Bas Beaujolais" region located around the town of Belleville. The minimum
alcohol levelfor these wines is 10%. If the grapes are harvested a little later, or the wine is subjected to chaptalization, to get the alcohol up to 10.5% the wine may be labeled as "Beaujolais Supérieur". The only difference between basic Beaujolais and "Beaujolais Supérieur" is this slight increase in alcohol.
*Beaujolais AOC is the most extended appellation covering 60 villages, and refers to all basic Beaujolais wines. It implies a minimum alcohol of just 9%; Beaujolais Supérieur implies wine with more than 10% alcohol. A large portion of the wine produced under this appellation is sold as Beaujolais Nouveau. The maximum yield for this AOC is 55 hl/ha (3.1
tons/ acre). Annually, this appellation averages around 75 millions bottles a year in production.
*Beaujolais-Villages AOC, the intermediate category in terms of classification, covers 39 communes/villages in the Haut Beaujolais, the northern part of the region accounting for a quarter of production. Some is sold as Beaujolais-Villages Nouveau, but it is not common. Most of the wines are released in the following March after the harvest. The terrain of this region is hillier with more schist and granite soil composition than what is found in the regions of the Beaujolais AOC and the wine has the potential to be of higher quality. If the grapes come from the area of a single vineyard or "commune", producers can affix the name of their particular village to the Beaujolais-Villages designation. Since most of the villages of Beaujolais, outside of those classified as Cru Beaujolais, villages have little international name recognitions most producers choose to maintain the Beaujolais-Villages designation. The maximum permitted yields for this AOC is 50 hl/ha. These wines are meant to be consumed young, within two years of their harvest. Several of the communes in the Beaujolais-Villages AOC also qualify to produce their wines under the Mâconnais and Saint-Véran AOCs. The Beaujolais producers that producer a red wine under the Beaujolais-Villages appellation will often producer their white wine under the more internationally recognized names of Mâcon-Villages or Saint-Véran. T. Stevenson "The Sotheby's Wine Encyclopedia" pg 165-168 Dorling Kindersley 2005 ISBN 0756613248 ]
*Cru Beaujolais, the highest category of classification in Beaujolais, account for the production within ten villages/areas in the foothills of the Beaujolais mountains. Unlike Burgundy and Alsace, the phrase "cru" in Beaujolais refers to entire wine producing area rather than an individual vineyard. Seven of the Crus relate to actual villages while Brouilly and Côte de Brouilly refer to the vineyards areas around Mont Brouilly and Moulin-à-Vent is named for a local
windmill. These wines do not usually show the word "Beaujolais" on the label, in an attempt to separate themselves from mass-produced Nouveau; in fact vineyards in the cru villages are not allowed to produce Nouveau. The maximum yields for Cru Beaujolais wine is 48 hl/ha. Their wines can be more full-bodied, darker in color, and significantly longer-lived. From north to south the Beaujolais crus are- Saint-Amour, Juliénas, Chénas, Moulin-à-Vent, Fleurie, Chiroubles, Morgon, Régnié, Brouilly and Côte de Brouilly.
*Beaujolais Blanc & Beaujolais Rosé - A small amount of white wine made from Chardonnay or Aligote is grown in the region and used to produce Beaujolais Blanc or Beaujolais-Villages Blanc. The vineyards to produces these wines are normally found in the
limestonesoils of the far northern extremities of the region. Part of the reason for the small production of these wines is that many of the vineyards overlap into the Mâconnais regions and producers will usually choose to label their wines under the more marketable and well known Mâcon Blanc designation. There is also regulations in several Beaujolais "communes" restricting growers to dedicating no more than 10% of their vineyard space to white wine grape varieties. Beaujolais Rosé made from Gamay is permitted in the Beaujolais AOC but is rarely produced.
The ten Beaujolais Crus differ in character. The following three crus produce the lightest bodied Cru Beaujolais and are typically meant to be consumed within three years of the vintage.
*Brouilly - The largest Cru in Beaujolais, situated around Mont Brouilly and contains within its boundaries the sub-district of Côte de Brouilly. The wines are noted for their aromas of blueberries, cherries, raspberries and
currants. Along with Côte de Brouilly, this is the only Cru Beaujolais region that permits grapes other than Gamay to be produced in the area with vineyards growing Chardonnay, Aligote and Melon de Bourgogneas well. The Brouilly cru also contains the famous "Pisse Vieille" vineyard (roughly translated as "piss old woman!") which received it name from a local legend of a devout Catholicwoman who misheard the local priest's absolutionto "Allez! Et ne péchez plus." (Go! And sin no more.) as "Allez! Et ne pissez plus." (Go! And piss no more). The vineyard name is the admonishment that her husband gave to her upon learning of the priest's words.
*Régnié - The most recently recognized Cru, graduating from a Beaujolais-Villages area to Cru Beaujolais in 1988. One of the more fuller bodied crus in this categories. It is noted for its red currant and raspberry flavors. Local lore in the region states that this Cru was the site of the first vineyards planted in Beaujolais by the Romans.
*Chiroubles - This cru has vineyards at some of the highest altitudes among the Cru Beaujolais. Chiroubles cru are noted for their delicate perfume that often includes aromas of violets.
The next three crus produce more medium bodied Cru Beaujolais that
Master of Wine Mary Ewing-Mulliganrecommend needs at least a year aging in the bottle and to be consumed within fours years of the vintage.
*Côte de Brouilly - Located on the higher slopes of the
extinct volcanoMont Brouilly within the Brouilly Cru Beaujolais. The wines from this region are more deeply concentrated with less earthiness than Brouilly wine.
*Fleurie - One of the most widely exported Cru Beaujolais into the United States. These wines often have a velvet texture with fruity and floral bouquet. In ideal vintages, a "vin de garde" (wine for aging) is produced that is meant to age at least four years before consuming and can last up to 16 years.
*Saint-Amour - Local lore suggest that this region was named after a
Roman soldier( St. Amateur) who converted to Christianityafter escaping death and established a mission near the area. The wines from Saint-Amour are noted for their spicy flavors with aromas of peaches. The "vin de garde" wines require at least four year aging and can last up to twelve years.
The last four crus produce the fullest bodied examples of Cru Beaujolais that need the most time aging in the bottle and are usually meant to be consumed between four to ten years after harvest.
*Chénas - Once contained many of the vineyards that are now sold under the Moulin-à-Vent designation. It is now the smallest Cru Beaujolais with wines that are noted for their aroma of wild
roses. In ideal vintages, a "vin de garde" is produced that is meant to age at least five years before consuming and last up to 15. The area named is derived from the forest of French oaktrees "(chêne)" that use to dot the hillside.
*Juliénas-This cru is based around the village named after
Julius Caesar. The wines made from this area are noted for their richness and spicy with aromas reminiscent of peonies. In contrast to the claims of Régnié, Juliénas growers believe that this area was the site of the first vineyards planted in Beaujolais by the Romans during this conquest of Gaul.
*Morgon - Produces earthy wines that can take on a Burgundian character of silky texture after five years aging. These wines are generally the deepest color and most rich Cru Beaujolais with aromas of
apricots and peaches. Within this Cru there is a particular hillside, known as Mont du Py, in the center of Morgon that produces the most powerful examples of Morgon wines.
*Moulin-à-Vent - Wines are very similar to the nearby Chénas Cru Beaujolais. This region produces some of the longest lasting examples of Beaujolais wine, with some wines lasting up to ten years. Some producers will age their Moulin-à-Vent in oak which gives these wines more tannin and structure than other Beaujolais wines. The phrase "fûts de chêne" (oak casks) will sometimes appear on the
wine labelof these oak aged wines. The region is noted for the high level of manganesethat is in the soil, which can be toxic to grape vines in high levels. The level of toxicity in Moulin-à-Vent does not kill the vine but is enough to cause chlorosisand alter the vine's metabolismto severely reduce yields. The resulting wine from Moulin-à-Vent are the most full bodied and powerful examples in Beaujolais. The "vin de garde" styles require at least 6 years aging and can last up to 20 years.
The early history of Beaujolais Nouveau can trace its roots to 19th century when the first wines of the vintage were sent down the Saône to the early bistros of Lyon. Upon their arrival signs would be put out proclaiming "Le Beaujolais Est Arrivé!" and its consumption was seen as a celebration of another successful harvest. In the 1960s, this style of simple Beaujolais became increasingly popular worldwide with more than half a million cases of being sold. In 1985 the "
Institut National des Appellations d'Origine" (INAO) established the 3rd Thursday of November to allow for a uniform released date for the wine. Wines are typically a shipped a few days earlier to locations around the world where they must be held in a bonded warehouse till 12:01 AM when they wines can be first opened and consumed.
Today, about a third of the region's production is sold as Beaujolais Nouveau, a marketing name created by George Duboeuf for the local "vin de l'année". It is the lightest, fruitiest style of Beaujolais and meant for simple
quaffing. Any Beaujolais or Beaujolais-Villages AOC vineyard can produce Beaujolais Nouveau. The grapes are harvested between late August and early September. It is fermented for just a few days and released to the public on the 3rd Thursday of November - "Beaujolais Nouveau Day". It is the first French wine to be released for each vintage year. At its peak in 1992, more than half the wine of all Beaujolais wine was sold as "Beaujolais Nouveau". The wines are meant to be drunk as young as possible, when they are at their freshest and fruitiest. They can last up to one or two years but will have lost its most of their characteristic flavors by that point.
Viticulture and grape varieties
The Beaujolais region has one of the highest vine density ratio of any major, worldwide wine region with anywhere from 9000 to 13,000 vines per hectare. Most vines are trained in the traditional goblet style where the spurs of the vines are pushed upwards and arranged in a circle, resembling a chalice. This method has its roots in the Roman style of vine training and has only recently begun to fall out of favor for the guyot method which involves taking a single or double spur and training it out horizontally. Harvest usual occurs in late September and is almost universally done by hand rather than with the use of mechanical harvesters. This is because the Beaujolais wine making style of carbonic maceration utilizes whole bunches of grapes clusters that normally get broken and separated by a mechanical harvester.
The Gamay grape, more accurately known as Gamay Noir à Jus Blanc to distinguish it from the Gamay
teinturiergrapes with red juice and different from the Napa Gamayand the Gamay Beaujolaisgrapes of California, is the most widely planted grape in Beaujolais accounting for nearly 98% of all plantings. The remaining plantings are mostly Chardonnay. Aligote vines that were planted prior to 2004 are permitted in wine production but the entire grape variety is being phased out of the region by 2024. According to AOC regulation, up to 15% of white wine grape varieties can be included in all Beaujolais red wines from the basic Beaujolais AOC to the Cru Beaujolais wines but in practice the wines are almost always 100% Gamay. Pinot noir, which has very small plantings, is also permitted but that grape is being phased out by 2015 as Beaujolais winemakers continued to focus their winemaking identity on the Gamay grape. The characteristics that the Gamay grapes adds to Beaujolais is bluish-red deep color with low acidity, moderate tannins and light to medium body. The aromas associated with the grape itself is typically red berries.
Since the 1960s, more focus has been placed on the choice of
rootstocksand clonal selection with six approved clones of Gamay for the wine region. In recent years the rootstock Vialla has gained popularity due to its propensity to produce well in granite soils. The SO4 and 3309 rootstocks also account for significant plantings. Clonal selections of the Gamay grape has shifted towards an emphasis on smaller, thicker skinned berries.
Winemaking and style
Beaujolais wines are produced by the winemaking technique of semi-carbonic maceration. Whole grape clusters are put in cement or stainless steel tanks with capacities between 40-300 hectoliters (1,056 to 7,920
gallons). The bottom third of the grapes gets crushed under the weight of gravity and resulting must begins normal yeastfermentation with ambient yeasts found naturally on the skins of the grapes. Carbon dioxideis released as a by product of this fermentation and begins the saturate the individual, intact grape berries that remain in the barrel. The carbon dioxide seeps into the skin of the grape and begin to stimulate fermentation at an intracellularlevel. This is caused, in part, because of the absence of oxygenin the winemaking environment. This results in a fruity wine without much tannin. In the case of Beaujolais nouveau, this process is completed in as little as four days with the other AOCs being allowed longer time to ferment. As the grapes ferment longer, they develop more tannins and a fuller body.
After fermentation, the must is normally high in
malic acidand producers will put the wine through malolactic fermentationto soften the wine. The process of chaptalization, adding sugar to the grape must to boost alcohol levels, has been a controversial issue for Beaujolais winemakers. Historically, Beaujolais producers would pick grapes at ripeness that were at minimum potential alcohol levels of 10-10.5% and then add sugar in order to artificially boost the alcohol levels to the near the maximum of 13-13.5%. This created wines that lack structure and balance to go with the high alcohol body and mouthfeel. The recent trend towards higher quality wine production has limited the use of chaptalization in the premium levels of Beaujolais wine. Filtering the wine, in order to stabilize it, is practiced to varying degrees by Beaujolais winemakers. Some producers who make Beaujolais on a large commercial scale will filter the wine aggressively, to avoid any impurity or future chemical reactions. This can have the negative side effect of diminishing some of the wines unique fruit character and leave a flavor that critics have described as Jell-O-like.
Basic Beaujolais is the classic
bistrowine of Paris; a fruity, easy-drinking red traditionally served in 1 pintglass bottles known as "pot". This is epitomized in Beaujolais Nouveau, which is fermented for just a few days and can be dominated by estery flavors such as bananas and pear drops. Basic Beaujolais and Beaujolais nouveau are meant to be drunk within a year of their harvest. Beaujolais village are generally consumed within 2-3 years and Cru Beaujolais has the potential to age longer, some not even fully developing till at least 3 years after harvest. Premium examples from Chénas, Juliénas, Morgon and Moulin-à-Vent can spend up to 10 years continuing to develop in the bottle and in very good vintages can take on Burgundian qualities of structure and complexity.
The Beaujolais wine industry is dominated by the more than 30 "négociants" who produce nearly 90% of the wine sold outside the Beaujolais region. Many of these "négociants" are based in Burgundy-such as
Louis Jadotand Bouchard Père et Fils. One of the most well known Beaujolais producers is the "négociants" Georges Duboeuf. There are more than 4000 vineyard owners in Beaujolais and the fractional amount that is not sold to "négociants" are bottled by the nearly 20 village co-operatives with a growing amount being estated bottled. Very little of the estate bottled Beaujolais wines are exported into the United States or United Kingdomthough a few exporters specialize in this small niche-the most notable being Kermit Lynchand Alain Jugenet.
erving and food pairing
Karen MacNeilhas described Beaujolais as "the only white wine that happens to be red"." Similarly, Beaujolais is often treated like a white wine and served slightly chilled with the lighter the style, the lower temperature it is served at. Beaujolais Nouveau, being the lightest style, is served at about 52 °F (11 °C. Beaujolais AOC and Beaujolais-Villages are generally served between 56-57°F (13°C). Cru Beaujolais, especially the fuller bodied examples, can be treated like red Burgundy wine and served at 60-62°F (15-16°C). The wines rarely need to be decanted. In Beaujolais, it is traditional to soak the bottles in buckets of ice water and bring them out to the center villages for picnics and games of boules.
Beaujolais wine can be paired with a variety of food according to the lightness and body of the wine. Beaujolais Nouveau is typically used as an
apéritifwith basic Beaujolais and Beaujolais-Villages doing well with light fare, like picnics and salads. The lighter Cru Beaujolais pair well with poultry and the heavier Crus pairing better with red meats and hearty dishes like stews. According to Lyon chef Paul Bocuse, Beaujolais wine is used to make a traditional regional dessert involving a glass of sliced peaches, topped with black currants and drenched in chilled Beaujolais wine.
* [http://www.beaujolais-wines.com/ Beaujolais Wines Homepage]
* [http://www.classic-wine.co.uk/pages/vinatge_france.htm French wine vintage chart] -Including Beaujolais
* [http://www.intowine.com/beaujolais.html Beaujolais] -Intro
* [http://www.foodandwine.com/wine/easy/varietal.cfm?var=17 Beaujolais Food and Wine pairing]
* [http://www.wineweb.com/map_beaujolais.html Wine Region map]
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Beaujolais Nouveau — [ˌbəʊʒəleɪ nu: vəʊ] noun a Beaujolais wine sold in the first year of a vintage. Origin from Beaujolais + Fr. nouveau new … English new terms dictionary
Beaujolais (province) — Beaujolais ( Biôjolês in Arpitan) is a historical province and a wine producing region in France. It is located north of Lyon, and covers parts of the north of the Rhône département (Rhône Alpes) and parts of the south of the Saône et Loire… … Wikipedia
Beaujolais nouveau — Saltar a navegación, búsqueda Beaujolais nouveau, vino de la AOC Beaujolais, realizado con uva gamay Beaujolais nouveau (Beaujolais nuevo, pronunciación: «boyolé nuvó») es un vino tinto realizado con uvas gamay producido en la región de… … Wikipedia Español