Beaujolais

All about Beaujolais

Color: Generally a bright ruby or garnet color, with some lighter versions showing a more violet hue.
Opacity: Clear and bright, with a medium opacity that reflects their light to medium-bodied nature.

Primary Aromas: Red fruits dominate, with notes of cherry, raspberry, strawberry, and cranberry.
Secondary Aromas: Floral scents such as violets and peonies, along with subtle hints of banana and bubblegum, particularly in wines made using carbonic maceration.
Tertiary Aromas: In more mature examples or wines from the Cru appellations, earthy aromas such as mushroom, forest floor, and spice can develop.

Fruit Flavors: Fresh and vibrant flavors of cherry, raspberry, and cranberry are common.
Other Flavors: Some wines exhibit hints of spice, pepper, and even banana or bubblegum in younger wines due to the unique fermentation process.
Oak Influence: Generally minimal, as most Beaujolais wines are made in stainless steel to retain their fresh, fruity character. However, some Cru Beaujolais may have slight oak aging, adding complexity with notes of vanilla and toast.

Body: Light to medium-bodied, providing a refreshing mouthfeel.
Tannins: Low to medium, contributing to the wine’s easy-drinking style.
Acidity: Medium to high, which enhances the wine’s freshness and food compatibility.
Alcohol: Around 12.5% to 13%.