Beaujolais Nouveau is a special type of Beaujolais.
It is released for sale on the third Thursday of November in the same year as the harvest.
Strawberry |
Raspberry |
Currant |
Cherry |
Cranberry |
Violets |
Minerals |
Spices |
Banana |
Mushroom |
Pepper |
Licorice |
Red berry flavors are typical for Beaujolais, with hints of Herbs and Spices.
From Carbonic Maceration: Hints of Mushroom. Yeast. Banana.
Beaujolais Nouveau tends to be light bodied with good fruit aromas, and very little tannin:
BODY | Light | ||
TANNINS | Light | ||
FRUIT | Medium - High | ||
ACIDITY | High | ||
|
Pasta |
Pizza |
Salmon |
Sausages |
Salami |
Ham |
Chicken |
Duck |
Cheese |
Thanks to its fruity character and high acidity, Beaujolais pairs well with a wide spectrum of food.
Beaujolais is best served slightly chilled. Half an hour in the fridge is perfect.
Excellent Pairing:
Cold Cuts. Pasta.
Quiche. Salads. Grilled Fish.
Salads with Goat Cheese.
Salads with Berries and Pomegranate seeds.
Seared Tuna and Salmon.
Roasted Chicken. Grilled Turkey.
Cheese:
Mild Cheeses. Brie. Camembert.
Goat Cheese. Chèvre.
Swiss. Edam. Mild Munster and Cheddar.
French Specialities:
Lyonnaise salad.
Burgundy snails with garlic.
Jambon Persillé (French ham and parsley).