Beaujolais is a wine region located in eastern France, just south of Burgundy. The region is known for producing light, fruity red wines made from the Gamay grape variety. In this blog post, we will explore the location, climate, and terroir of the Beaujolais wine region.

Location

The Beaujolais wine region is located in the Rhône-Alpes region of eastern France. It is located just south of Burgundy and north of the city of Lyon. The region is bordered to the west by the Saône River and to the east by the Beaujolais Mountains.

Climate

The climate in Beaujolais is classified as continental with mild winters and warm summers. The region is protected from cold northern winds by the Beaujolais Mountains, which act as a barrier to the cold air coming from the north. The summers are warm and dry, which is ideal for grape growing, while the winters are mild with occasional snowfall.

Terroir

The Beaujolais wine region is divided into two main parts: the northern Beaujolais and the southern Beaujolais. The northern part is known for producing wines with more structure and complexity, while the southern part is known for producing wines that are lighter and fruitier.

The terroir of Beaujolais is characterized by its unique granite soils, which are made up of decomposed volcanic rock. This soil is ideal for growing the Gamay grape, which is the main grape variety grown in Beaujolais. The granite soil gives the wines their characteristic fruity flavors and aromas, along with a light body and refreshing acidity.

Grape Varietals

The Gamay grape is the primary grape variety used in the production of Beaujolais wines. It is a thin-skinned grape with a low tannin content and high acidity, which gives the wine its bright, fruity character. In addition to Gamay, a few other grape varietals are allowed in the production of Beaujolais wines, including Chardonnay and Pinot Noir.

Styles of Wine

Beaujolais (bo-gho-lay) wines are known for their light, fruity style, which is achieved through a winemaking process called carbonic maceration. In this process, whole grapes are placed in a sealed container and allowed to ferment in the absence of oxygen. This results in a wine that is low in tannins and high in fruit flavors and aromas.

There are four main categories of Beaujolais wines, each with its own unique characteristics:

Beaujolais Nouveau

This is a young wine that is released on the third Thursday of November each year, just a few weeks after the grapes are harvested. It is meant to be consumed within a few months and is known for its fresh, fruity flavors and aromas.

The quick turnaround from harvest to release is made possible by the winemaking process used for Beaujolais Nouveau, that produces fruity, light-bodied wines with minimal tannins. This process allows the wines to be bottled and released quickly, just a few weeks after the grapes are picked.

The release of Beaujolais Nouveau wines is celebrated with festivals and events throughout the Beaujolais region and beyond. In France, it is a common tradition to serve the wine with a hearty meal of roasted meats and vegetables, while in other parts of the world, it is often enjoyed as a festive and easy-drinking wine to be shared with friends and family.

It is worth noting that Beaujolais Nouveau wines are meant to be enjoyed young and are not typically aged for long periods of time. They are best consumed within the first few months after their release, while they are still fresh and fruity. After that, the wines may start to lose their vibrant flavors and aromas.

Beaujolais

This is the most basic category of Beaujolais wine. It is typically aged for a year and has a slightly more complex flavor profile than Beaujolais Nouveau.

Beaujolais Villages

This category of wine comes from vineyards located in the more elevated parts of the region. The wines are aged for at least a year and have a fuller body and more complex flavor profile than basic Beaujolais.

Cru Beaujolais

This is the highest category of Beaujolais wine and includes wines from 10 specific villages within the region. These wines are aged for at least two years and are known for their complex, rich flavors and aromas. See below for the specific listings of the ten crus of Beaujolais.

Food Pairing with Beaujolais

Beaujolais wines are known for their light, fruity, and easy-to-drink style, which makes them a versatile pairing with a wide range of foods. Here are some food pairing suggestions to help you get the most out of your Beaujolais wine:

1. Charcuterie: The light and fruity nature of Beaujolais wines make them a great pairing for charcuterie, such as cured meats, pâté, and terrines. The wine’s acidity and fruitiness cut through the rich, fatty flavors of the charcuterie, providing a refreshing counterpoint.
2. Cheese: Beaujolais pairs well with a variety of cheeses, including brie, camembert, and goat cheese. The wine’s acidity and fruit flavors complement the richness of the cheese, making for a harmonious pairing.
3. Poultry: Beaujolais is an excellent pairing for poultry dishes such as roasted chicken, turkey, or duck. The wine’s acidity and fruit flavors help to cut through the richness of the meat, while its light body complements the delicate flavors of the poultry.
4. Grilled Vegetables: The fresh and fruity flavors of Beaujolais wines make them a great pairing for grilled vegetables, such as eggplant, zucchini, and peppers. The wine’s acidity helps to balance the smoky flavors of the vegetables, while its fruitiness provides a refreshing contrast.
5. Seafood: Beaujolais wines pair well with seafood dishes, especially those that are lighter in flavor, such as grilled fish, shrimp, and scallops. The wine’s light body and acidity complement the delicate flavors of the seafood, making for a refreshing pairing.

In general, Beaujolais wines are best paired with lighter, less rich dishes that allow the wine’s fruitiness and acidity to shine. However, the versatility of these wines means that they can be enjoyed with a wide range of dishes, making them a great choice for any meal or occasion.

Unique Terminology

One unique aspect of Beaujolais wine is the use of the term “cru.” In the wine world, “cru” refers to a specific vineyard or area that is known for producing high-quality wines.

This map of Beaujolais was pulled from the French Wine Scholar™ manual

In Beaujolais, there are 10 designated cru vineyards that produce some of the best wines in the region:

Brouilly

Chiroubles

Côte de Brouilly

Fleurie

Juliénas

Morgon

Moulin-à-Vent

Régnié

Saint-Amour

Chénas

Another unique aspect of Beaujolais wine is the use of the term “macération carbonique,” which refers to the carbonic maceration process used in the production of Beaujolais wines.

This process is responsible for the unique flavor profile of these wines and is an important part of the winemaking tradition in Beaujolais. To learn more about this process, see my post on Carbonic Maceration.

A Few Final Facts

One of the ‘dead giveaways’ of a Beaujolais wine is the very light, almost transparent red color. The other marker that quickly identifies a Beaujolais is the “bubble gum” aroma on the nose of the wine. The fresh berry scent is very specific to this style.

Beaujolais wines are light and fruity and can be the perfect wine for sitting on the patio in warm weather or packing a picnic. Beaujolais wines can be lightly chilled, depending on your preference. These wines are very versatile and are great to have on hand during the warmer months.

Leave a Comment

Are you new to Beaujolais? Or do you stand in line each November for the prized Nouveau release? Got any questions?

Please leave me a comment below. I’d love to hear about your journey or help out with an answer to your questions!