Beaujolais Nouveaux

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No more adulterated, hyper-sulphited Beaujolais Nouveaux, no more banana and strawberry aromas... We have selected high-quality Beaujolais Nouveaux. You're in for a surprise, so hurry up!

The secrets of Beaujolais Nouveau: The young wine to taste

Every year, on the third Thursday of November, wine lovers gather to celebrate the arrival of Beaujolais Nouveau. This young wine has become a real tradition in France and beyond. But what makes this wine so special and why does it generate so much enthusiasm? Let's discover together the special features of Beaujolais Nouveau.

Origins and history of Beaujolais Nouveau

Beaujolais Nouveau takes its name from the wine-growing region of Beaujolais, located north of Lyon. This region is renowned for the cultivation of Gamay, an iconic black grape variety used to produce Beaujolais Nouveau. The production of this wine dates back to the 19th century, but it was only after the Second World War that its commercialisation really took off.

In 1951, regulations were introduced allowing the sale of this young wine even before the end of the harvest year. Since then, the official launch of Beaujolais Nouveau has become a festive event celebrated every year around the world.

Beaujolais Day

Every third Thursday in November, thousands of celebrations are held in France and elsewhere to mark this special occasion. Producers and wine lovers alike eagerly await midnight to uncork the first bottles. It is a time for conviviality and sharing, when everyone can enjoy the first aromas of the vintage while immersing themselves in French wine-making tradition.

The enthusiasm for Beaujolais Nouveau extends far beyond France's borders, with similar events organised in many countries, including Japan, the United States and Germany.

Characteristics and winemaking techniques

To understand what makes Beaujolais Nouveau so successful, it is essential to look at its unique characteristics and the winemaking techniques used. The Gamay grape variety, which is very common in the region, gives the wine its distinctive qualities.

Carbonic fermentation is the method used to produce this wine. Unlike traditional winemaking, where the grapes are crushed before fermentation, this technique uses whole bunches placed in airtight vats. The result is a light, fruity and aromatic wine, ready to drink just a few weeks after the harvest.

Aromas of red fruits

One of the most appealing aspects of Beaujolais Nouveau is undoubtedly its intense red fruit aromas. Raspberry, cherry, strawberry... Each sip offers an explosion of fresh, delicious flavours. These fruity notes come directly from the carbonic maceration process and the youthfulness of the wine, unaltered by long ageing in the cellar.

This fresh and immediately accessible character makes Beaujolais Nouveau a particularly enjoyable tasting experience, especially when served slightly chilled between 12 and 14 degrees Celsius.

Appellations and classifications

Beaujolais Nouveau belongs to the AOC (Appellation d'Origine Contrôlée) category of wines. However, not all Beaujolais wines can claim this particular designation. To obtain the ‘Beaujolais Nouveau’ appellation, the wine must meet strict criteria in terms of terroir, grape variety and production methods.

• Beaujolais AOC: Reserved for appellations covering most of the southern part of the region.
• Beaujolais-Villages AOC: Comes from specified villages that often offer superior quality thanks to their diverse soils and favourable climatic conditions.

These two distinct categories allow you to identify the different nuances and qualities offered by local producers. They also guarantee a certain consistency and authenticity in every bottle of Beaujolais Nouveau.

Knowing the grands crus

In addition to the specific Beaujolais Nouveau appellations, it is also interesting to note that the region produces many wines renowned for their excellence. Morgon, Fleurie, Moulin-à-Vent... These are all illustrious names that also deserve the attention of wine lovers, even though they do not belong to the primeur wine category.

These wines often benefit from longer ageing in the cellar, developing more complex and sophisticated flavours than their young and fruity counterparts. This demonstrates the diversity and richness of the Beaujolais region's wine production.

Tasting tips and food pairing

If you are planning to discover or rediscover Beaujolais Nouveau, here are some practical tips to optimise your tasting experience.

Ideal temperature and glasses

As mentioned above, Beaujolais Nouveau is best enjoyed chilled to between 12 and 14 degrees Celsius. Using slightly flared glasses helps to concentrate the aromas and fully appreciate the freshness of the fruit.

Remember that an opened bottle should be consumed quickly. Due to its rapid vinification, Beaujolais Nouveau is intended to be drunk young and does not benefit particularly from prolonged ageing like some other wines.

Food pairings

Beaujolais Nouveau is perfect for accompanying a wide variety of light, convivial dishes. Here are a few suggestions for successful pairings:

• Aperitifs: Cold meats, terrines, light cheeses such as Camembert or Brie.
• Starters: Mixed salads, salmon tartare, quiche Lorraine.
• Main courses: Grilled white meats, roast poultry, barbecue.
• Desserts: Red fruit tart, clafoutis, panna cotta with berries.

These pairings highlight the wine's fruity and refreshing notes, creating a perfect harmony with the various dishes presented.