Beaujolais

Beaujolais is a wine-producing region in eastern France, located north of Lyon along the Saône river and within the historic Burgundy area. The region is best known for red wines made primarily from the Gamay grape, though a small amount of white Beaujolais from Chardonnay is also produced. Beaujolais wines range from light, aromatic and easy-drinking styles to more structured, age-worthy examples from the Crus.

Grapes and styles. The dominant grape is Gamay noir à jus blanc, which yields wines with bright fruit character and relatively soft tannins. The best-known style is Beaujolais Nouveau, a fresh, fruity wine released quickly after harvest, traditionally made using carbonic or semi-carbonic maceration to enhance aroma and liveliness. In addition to Nouveau, the region produces other Beaujolais wines, including Beaujolais Villages and wines from ten named Crus that can offer greater depth and aging potential.

Sub-regions and classifications. The Beaujolais AOC covers the central area, with Beaujolais Villages AOC used for wines from specific communes that are considered higher quality. The ten Beaujolais Crus are Brouilly, Chénas, Chiroubles, Côte de Brouilly, Fleurie, Juliénas, Morgon, Régnié, Saint-Amour, and Saint-Véran. These Crus lie mostly in the northern part of the region and produce more structured wines.

Winemaking and character. The wines generally reflect the region’s varied soils, which include granite and decomposed rock in the north and clay-limestone in other parts. Winemaking practices, especially for the Crus, aim to balance fruit, acidity, and tannin, with aging potential ranging from a few years for many Beaujolais to longer aging for the Crus.

Notable producers and use. Beaujolais wines are widely exported and accompanied by producers such as Georges Duboeuf, Louis Jadot, and Jean-Paul Brun, among others. Pairing tends to favor poultry, pork, charcuterie, and soft cheeses, with Crus offering more than enough structure for richer dishes.