Beaujolais

Beaujolais is a dry, light-bodied red from France, made almost entirely from the Gamay grape. Expect juicy cherry, raspberry and strawberry with floral notes and gentle spice. Fresh, fruity and low in tannins, it’s brilliant with roast chicken, pork, charcuterie, sausages, pizza and mushroom dishes – and it’s particularly good slightly chilled.

Taste:

Juicy, bright and here for a good time.

Beaujolais is typically dry and light-bodied, with lively acidity, soft tannins and plenty of fresh red fruit. Expect cherry, raspberry, strawberry and redcurrant, often joined by violet, herbs and gentle spice.

Some Beaujolais is made using carbonic or semi-carbonic maceration, which puts fresh fruit firmly in the spotlight and can create distinctive aromas ranging from intensely fruity to floral.

Styles vary more than you might expect. Basic Beaujolais can be incredibly light and easy-drinking, while Beaujolais-Villages brings more concentration. The ten Beaujolais Crus can produce much more structured and complex wines.

So yes, there's considerably more to Beaujolais than Nouveau.

Food Pairings:

Beaujolais is one of those reds that seems to get invited to everything.

Try it with roast chicken, grilled chicken, roast pork, pork chops, glazed ham or sausages. Its fresh fruit and low tannins also make it brilliant with charcuterie, including salami, prosciutto, pâté and other cured meats.

Pizza works beautifully too. Try Margherita, mushroom, prosciutto, sausage or vegetable pizza.

For meat-free dishes, pair it with mushroom risotto, mushroom pasta, roasted vegetables, grilled aubergine or lentil dishes.

It's also a great bottle for a cheese board, particularly with Brie, Camembert, Gruyère or mild to medium-strength Cheddar.

Give lighter Beaujolais a little time in the fridge before serving and you've got a seriously good red for warmer weather.

Similar Wines:

If you enjoy Beaujolais, Gamay is the grape to explore further – it's responsible for virtually all of the region's red wine.

Pinot Noir offers a similarly lighter-bodied style with more earthy complexity, while Zweigelt brings juicy red fruit with a little extra spice.

Bardolino and Trollinger are also great choices if light, fruity reds that can handle a slight chill are becoming your thing.

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More About Beaujolais:

Beaujolais is a wine region immediately south of Burgundy in eastern France, and its red wines are made overwhelmingly from Gamay.

You'll see several different levels on bottles. Beaujolais is the broad regional appellation, followed by Beaujolais-Villages, while ten individual villages have Cru Beaujolais status – including names such as Morgon, Fleurie and Moulin-à-Vent.

Then there's Beaujolais Nouveau, the famously young wine released just weeks after harvest each November. It's fun, fruity and designed for immediate drinking, but it represents only one side of what the region can do.

Beaujolais spent years being known for the wine equivalent of a launch party.

Turns out it has a pretty impressive day job too.