Well we’ve probably all heard of Beaujolais or Beaujolais Nouveau, but a bit lesser-known fact is that the grape grown here is Gamay. Although unsuccessfully grown virtually anywhere else in the world, Gamay thrives in Beaujolais. Here the terroir seems to be that magically perfect match for this grape to flourish.

We here at the Girls On Grapes Headquarters are of the firm belief that Beaujolais are perhaps the most underrated, overlooked red wines out there. Furthermore, we believe that Beaujolais deserves special attention to make up for this neglect. We’re making it our mission in November to discover all that these wines have to offer, so join us in the crusade ladies! November’s Mission: Give Beaujolais Its Due!

Some notes on Beaujolais

Now I’m aware that big, lush, full-bodied wines are very fashionable and satisfying. But there are certainly occasions when a bit lighter wine is just what the doctor ordered. In Beaujolais, you will find very bright, fruity wines that have a lush texture on the palate. Beaujolais has a refreshing acidity that is more like that of white wine than any other red wines I can think of. The fruit is typically fresh, juicy cherries with hints of banana, and very little tannin. Although typically considered the classic bistro wine, Beaujolais are not intended to be the most complex of wines. Instead, these wines are meant to be quaffed. Beaujolais can serve quite nicely as a red table wine, a porch sipping wine, or pretty much anything you want them to be.

When matching with food, I think you will find Beaujolais to be even more flexible than Pinot Noir, so try matching with roasted chicken with mushrooms, roast crown of pork with apples, salmon with béarnaise and asparagus. These wines will be perfect with rich dishes that don’t have super intense, reduced sauces. Try them instead with simple roasted or grilled dishes, and dishes with beans and other harvest food. Think comfort food ladies. Beaujolais is also extremely flexible with a variety of cheeses because of the acidity. Try soft ripened, triple crème cheeses, brie, chevre, and cheeses of the region, such as Epoisses.

November is a particularly exciting time to learn about Beaujolais because this is when Beaujolais Nouveau is bottled. Each year, the newborn vintage is to be bottled by November 15th. And we, as intelligent consumers, should do our best to drink these Beaujolais young, as they are intended. In fact, all Beaujolais are intended to be consumed at a young age. The shelf life of Beaujolais is only about 5 years, so keep that in mind when you’re buying these wines.

Where the Grape is Harvested:

Beaujolais: The region of Beaujolais occupies a 34-mile stretch of land just south of Macon at the southern end of Burgundy. Here, the land is sandy clay that sits on top of granite. In Beaujolais-Villages, the majority of the wine that is produced is Beaujolais Nouveau.

The best Beaujolais are harvested in the North, where the sandy topsoil and warmer climate allow the grapes to ripen much better than in the South. Here the terroir also holds slate and limestone, adding a special minerality to the wines. This is where you will find the Cru Beaujolais, ten communes that are famous for their own distinct wines, and probably the best examples of Beaujolais. When looking for Cru Beaujolais, look for wines from St-Amour, Julienas, Chenas, Moulin-a-Vent, Fleurie, Chiroubles, Morgon, Regnie, Brouilly, and Cote de Brouilly.

The top three Cru Beaujolais are:

Moulin-a-Vent: Dense wines that are more structured.
Fleurie: Silky on the palate, great length and minerality.
Morgon: The most complex of all the Crus, with dark, meaty flavors.

Other Regions: Some Gamay is produced outside of Beaujolais in Loire. Three villages in particular are devoted to producing Gamay: Cote Roannaise, Cotes du Forez, and Cotes d’Auvergne, which produces light reds and some roses from Gamay.

Buying Strategy: Only three out of ten Beaujolais vintages are special. The others tend to be moderate if not satisfying. We are in a fortunate and unusual period of time right now, because 2002, 2003, and reportedly 2004 are all spectacular vintages. It’s extremely unusual to have three great vintages in a row. So keep this in mind when buying and trying Beaujolais. If I were you, I’d buy the Crus from 2002, and more inexpensive Beaujolais from 2003, looking for Beaujolais Villages. Starting the third week of November, I would buy the 2004 Beaujolais Nouveaux, which is expected to be fantastic.

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