Beaujolais Nouveau (France)

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.

Typical Flavors


Strawberry
Strawberry		 Raspberry
Raspberry		 Red Currant
Currant		 Cherry
Cherry

Cranberry
Cranberry		 Violets
Violets		 Minerals
Minerals		 Spices
Spices

Carbonic Maceration Flavors

Banana
Banana		 Mushroom
Mushroom		 Pepper
Pepper		 Licorice
Licorice

Red berry flavors are typical for Beaujolais, with hints of Herbs and Spices.

From Carbonic Maceration: Hints of Mushroom. Yeast. Banana.

Profile

Beaujolais Nouveau tends to be light bodied with good fruit aromas, and very little tannin:

BODYLight
TANNINSLight
FRUITMedium - High
ACIDITYHigh
Beaujolais is best served slightly chilled:
10-12°C (50-54°F)

Food Pairing


Pasta
Pasta		 Pizza
Pizza		 Salmon
Salmon

Sausages
Sausages		 Salami
Salami		 Ham
Ham

Chicken
Chicken		 Duck
Duck		 Cheese
Cheese

Thanks to its fruity character and high acidity, Beaujolais pairs well with a wide spectrum of food.

Pairing Suggestions

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).