"November, specifically the third Thursday of the month, is a big date in the wine calendar as that's when the first bottles of that year's Beaujolais Nouveau are released, at exactly one minute past midnight. The wine is a vin de primeur, meaning it's sold in the year that it's harvested - in fact there are just weeks between it being produced and being sold, making it very fresh, light and juicy."
"Gamay makes lighter, less tannic, fresher, easier drinking red wines and we've found that with our guests, these are the kinds of reds that people want to drink. There juicy, can be very fun, and work well with a variety of food, but also by themselves. We've seen in the last 10 years, much more Cru Beaujolais makes it way into the UK, and it's interesting to see the different villages developing their own styles,"
"Beaujolais-Villages wines are mid-range light and fruity reds made from grapes grown within 38 villages of the appellation in Burgundy. Cru Beaujolais wines, produced in ten villages, are the highest quality bottles with more distinctive and complex profiles. Though the region is predominantly known for reds, made from the Gamay grape (its high acidity and low tannins means it pairs really well with food and can be served chilled), you can find some cracking whites coming out of Beaujolais too."
Beaujolais produces a range of wines from immediate-release Beaujolais Nouveau to mid-range Beaujolais-Villages and top-tier Cru Beaujolais. Beaujolais Nouveau is a vin de primeur released weeks after harvest, yielding very fresh, light and juicy wines. Beaujolais-Villages comes from grapes grown in 38 villages and offers mid-range, fruity reds. Cru Beaujolais, from ten villages, delivers more distinctive, complex profiles. The region is predominantly Gamay-based, with high acidity and low tannins that pair well with food and can be served chilled, though quality whites are also produced. Cru presence in export markets has grown recently and overall prices remain affordable.
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