Beaujolais

Beaujolais is a light-bodied red wine with relatively high amounts of acidity. It is made in the historical wine-producing region Province of Beaujolais, mainly from the thin-skinned Gamay grape, making it very low in tannins. Therefore it is often treated like white wine and served slightly chilled.

The wine takes its name from the historical Province of Beaujolais, a wine-producing region. It is located north of Lyon and covers parts of the north of the department of the Rhône, the Rhône-Alpes region, and the southern areas of the department of Saône-et-Loire, in Burgundy. While administratively considered part of the Burgundy wine region, the climate is closer to that of the Rhône, and the wine is sufficiently individual to be considered apart from Burgundy and Rhône. The area is known internationally for its long tradition of making wine for the use of carbonic maceration, and more recently, for the famous Beaujolais Nouveau.

Although it rarely needs decanting, it will gain some aromatic complexity after being open for a while, with a fresh cherry and blackberry fruit nose and spicy, earthy notes in the background. It is classified in three categories: Beaujolais AOC, Beaujolais Villages AOC, and Cru Beaujolais.

Beaujolais can be paired with a wide range of dishes according to the body. Beaujolais Nouveau, the lightest and mass-produced style of this wine, is typically used as an aperitif with salads; the lighter Cru Beaujolais, such as Brouilly, Régnié, and Chiroubles, pairs well with poultry, while the heavier and more affluent, fullest bodied of Cru Beaujolais, like Morgon, Régnié, and Juliénas, pair better with red meats and stews.

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