Beaujolais (France)
Beaujolais is a French AOC wine made from the grape Gamay.
Typical Flavors
 Strawberry |
 Raspberry |
 Currant |
 Cherry |
 Cranberry |
 Violets |
 Spices |
 Minerals |
Carbonic Maceration Flavors
 Banana |
 Mushroom |
 Pepper |
 Licorice |
Red berry flavors are typical for Beaujolais.
Hints of Flowers, Herbs and Spices.
Profile
Beaujolais tends to be light bodied with good fruit aromas, and very little tannin:
| BODY | Light | ||
| TANNINS | Low | ||
| FRUIT | Medium - High | ||
| ACIDITY | High | ||
| |||
Food Pairing
 Antipasti |
 Pasta |
 Pizza |
 Salmon |
 Cheese |
 Sausages |
 Salami |
 Ham |
 Chicken |
 Duck |
 Turkey |
 Veal |
Thanks to its fruity character and high acidity, Beaujolais pairs well with a wide spectrum of food.
Pairing Suggestions
Light Beaujolais:
Salads with Goat Cheese.
Salads with Berries and Pomegranate seeds.
Seared Tuna and Salmon.
Fuller-bodied Beaujolais:
Roast Chicken or Duck. Coq au vin.
Thanksgiving Turkey. Pork Chops.
Tagines and Cous Cous.
Chinese Cuisine.
Cheese:
Mild Cheeses. Brie. Camembert.
Goat Cheese. Chèvre.
Swiss. Edam. Mild Munster and Cheddar.
French Specialities:
Lyonnaise Salad.
Burgundy Snails with Garlic.
Jambon Persillé (Ham and Parsley).
If You Like Beaujolais
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The Ideal Glass
The Burgundy glass is perfect for a light and fruity red wine.
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 the aromas upwards.
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.
Carbonic Maceration
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:
Aligoté
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.