In some respects, Beaujolais is as old-school a wine as they come. It was once the de rigueur wine of rustic cafes across France, served by the pitcher on the cheap. The category enjoyed a burst of popularity in the 1970s and ‘80s thanks to some clever marketing around Beaujolais Nouveau, the fruity, first-press wine released every November. Even today, many consider it a quintessential part of the Thanksgiving table because of the fortuitous timing of its release and Beaujolais’s pair-ability with turkey.
But there’s more to the Beaujolais category than Nouveau. These days, Beaujolais encompasses a variety of wines from simpler styles to richer and more full-bodied versions. They all tend to be rather budget-friendly, though—even top Beaujolais wines can sell for around $50.
Here, we break down the Beaujolais basics and some bottles we’re loving right now.
What Is Beaujolais?
Wines labeled “Beaujolais” are primarily made from red Gamay grapes grown in the Beaujolais region of France, although Chardonnay also grows here, says Reggie Solomon, Wine Enthusiast wine reviewer for the Loire Valley and Beaujolais. These dry wines have low tannin, light-to-medium body and high acid, adds Dave Foss, co-owner and wine director of LaLou Wine Bar in Brooklyn, New York. Many Beaujolais producers adhere to biodynamic, organic and other sustainable winemaking practices.
Wines from Beaujolais generally fall into one of three categories: Beaujolais, Beaujolais Villages and Beaujolais Cru. Some winemakers are also working toward producing premier cru-level wines, which are bottles of the highest quality wines
This Article was originally published on Wine Enthusiast
