All About Beaujolais

Appearance

  • 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.

Aroma

  • 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.

Flavor Profile

  • 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.

Structure

  • 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%.

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Pairings for Beaujolais

Roast chicken or turkey

Roast chicken or turkey is a tender and juicy dish that becomes a perfect centerpiece for family meals, especially during festive occasions. The meat’s natural flavors are complemented by herbs such as rosemary, thyme, and sage, which are often used in preparation. Roasting keeps the bird moist while developing a crispy, golden skin. It pairs beautifully with lighter wines like Pinot Noir or Chardonnay, which balance the richness of the meat and its herbaceous seasoning. This classic dish is versatile, making it a favorite for both casual and celebratory gatherings.

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Charcuterie boards with cured meats and cheeses

Charcuterie boards, featuring a selection of cured meats, cheeses, fruits, and accompaniments, are perfectly complemented by a variety of wines. Wines with good acidity and freshness, such as dry rosé or sparkling wines like Prosecco, help to cleanse the palate and balance the richness of the meats and cheeses. Bold red wines, like Syrah or Zinfandel, pair well with stronger, spicier meats and aged cheeses, enhancing the savory flavors. Lighter wines, like Sauvignon Blanc or Pinot Noir, are ideal for milder meats and fresh or soft cheeses, providing a harmonious pairing that doesn’t overpower the delicate flavors.

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Grilled salmon or tuna

Grilled salmon or tuna are robust, flavorful fish that hold up well against both strong seasoning and the heat of grilling. Their natural oils keep the fish tender and juicy, with rich, meaty textures and a slightly smoky flavor when grilled. These fish pair well with wines that balance acidity and fruitiness, complementing their depth of flavor without overpowering the dish. Pairings can range from crisp whites to light-bodied reds, depending on the seasoning and sides.

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Popular Locations for Beaujolais

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