Beaujolaisstyle

Beaujolaisstyle is a descriptive term used to refer to the wine style associated with the Beaujolais region of eastern France. It is not an official designation or appellation, but a label found in tasting notes and critical writing to capture a recognizable set of characteristics linked to many Beaujolais wines, particularly those released as Beaujolais Nouveau.

Beaujolaisstyle wines are typically light- to medium-bodied, with bright acidity and low to moderate tannin. They often emphasize fresh red fruit flavors such as strawberry, raspberry, and cherry, accompanied by floral or peppery notes. The wines are usually meant to be enjoyed young, with a perception of liveliness and a brisk, uncomplicated finish. When produced in the Nouveau tradition, carbonic maceration can enhance fruitiness and create a softer, more plush mouthfeel.

Production and regions: The wines come mainly from Gamay grapes. The Beaujolais region lies in eastern France, just south of Burgundy, and encompasses a range of styles from simple Beaujolais and Beaujolais-Villages to ten named Crus, such as Morgon, Fleurie, Brouilly, and Saint-Amour. These Crus can display greater depth, structure, and terroir expression while still frequently fitting the broader Beaujolaisstyle profile.

Marketing and evolution: The Beaujolaisstyle has evolved beyond the early Beaujolais Nouveau phenomenon, with producers offering age-worthy expressions and cru-classified wines that balance fruit-forwardness with nuance and balance. Critics note that the term can be vague and its exact meaning varies by producer, vintage, and winemaking approach.