Beaujolais (France)
Beaujolais is a French AOC wine made from the grape Gamay.
Typical Flavors
 Strawberry |
 Raspberry |
 Currant |
 Cherry |
 Banana |
 Cranberry |
 Violets |
 Licorice |
 Mushroom |
 Spices |
 Pepper |
 Minerals |
Red berry flavors are typical for Beaujolais.
Hints of Flowers, Herbs and Spices.
From Carbonic Maceration: Hints of Mushroom. Yeast. Banana.
Profile
Beaujolais tends to be light bodied with good fruit aromas, and very little tannin:
| BODY | Light | ||
| TANNINS | Light | ||
| FRUIT | Medium - High | ||
| ACIDITY | High | ||
| |||
Food Pairing
 Antipasti |
 Pasta |
 Pizza |
 Salmon |
 Cheese |
 Sausages |
 Salami |
 Ham |
 Chicken |
 Goose |
 Pork |
 Veal |
Thanks to its fruity character and high acidity, Beaujolais pairs well with a wide spectrum of food.
Pairing Suggestions
Excellent Pairing:
Quiche. Salads. Grilled Fish.
Roasted Chicken. Grilled Turkey. Pork Chops.
Cheese:
Mild Cheeses. Brie. Camembert. Goat Cheese. Chèvre.
French Specialities:
Lyonnaise Salad.
Burgundy Snails with Garlic.
Jambon Persillé (Ham and Parsley).
Tablier de Sapeur (Beef Stomach).
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The Ideal Glass
The Burgundy glass is the perfect glass for light and fruity red wines.
The glass is broader than other red wine glasses.
The larger bowl has the function of accumulating the aromas of delicate red wines. It also allows a proper swirling, channeling aromas upward.
In addition, the style of the glass directs the wine to the tip of your tongue
for a better reception of the tastes.
About Beaujolais
Beaujolais is one of the oldest AOC (Appellation d'Origine Contrôlée) wine regions in the world, producing expertly crafted wines for over 2,000 years.
The region produces white wines, rosés and light red wines which are refreshing alternatives to heavy reds.
According to Jules Chauvet (the father of the french natural
wine movement),
carbonic maceration and natural wine fermentation with wild, local yeasts gives
the best expression of the terroir.
Carbonic Maceration happens when grape
fermentation occurs inside the skins and it is appropriate for Gamay and Grenache.
Semi-carbonic maceration is best for Pinot Noir, Syrah, Mourvedre and Carignan grapes.
Bourgogne (Burgundy)
Bourgogne has 5 wine-producing regions: Chablis Grand Auxerrois, Côte de Nuits, Côte de Beaune, Côte Chalonnaise, Mâconnais and Châtillonnais.
Red Wines:
Red Burgundy
Beaujolais
Beaujolais Nouveau
Côte de Nuits
Côte de Beaune
Gamay
Pinot Noir
White Wines:
Chardonnay
Chablis
Petit Chablis
Meursault
Montrachet
Pouilly-Fuissé
Côte d’Or
Sparkling:
Crémant
The vineyards of Bourgogne stretch over 230 km from North to South.
The presence of two great rivers: Yonne in the North and Saône in the East and a temperate semi-continental climate, make it the perfect place to cultivate Chardonnay and Pinot Noir grapes.