Best known for its Nouveau wine, Beaujolais is one of the most popular wine region in the world. Even if Beaujolais Nouveau has ended up overshadowing the rest of the Beaujolais wines, the region nevertheless conceals many treasures within its 12 appellations: Beaujolais, Beaujolais-Village, Brouilly, Côte-de-Brouilly, Chénas, Chiroubles, Fleurie, Julienas, Morgon, Moulin-à-Vent, Régnié and Saint-Amour.
THE MOST SENSUAL OF VINEYARDS
A succession of well-defined hills bathed in sunlight form the Beaujolais vineyards, caressed by the proximity of the Saône river. The region is divided into 12 AOC: Beaujolais, Beaujolais-Villages and 10 Crus of particular distinction: Brouilly, Côte-de-Brouilly, Chénas, Chiroubles, Fleurie, Julienas, Morgon, Moulin-à-Vent, Régnié and Saint Amour.
The Gamay grape variety reigns supreme and offers an extraordinary range of red wines, from the finest and most aromatic to the richest and most complex. It should be noted that the majority (98%) of the production is red wine. On a more confidential basis, some winegrowers produce delicate white Beaujolais made from Chardonnay, rosé Beaujolais made from Gamay and small amount of sparkling wines. It is "the most sensual of vineyards" according to the Revue du Vin de France (one of the most important wine magazines in France).
Beaujolais wines are often mistaken for being very simple and unpretentious. However, they deserve to be taken more seriously as they offer the best value and pleasure for money in France.
The most famous appellations
THE RHYTHM OF THE SEASONS
Beaujolais is located immediately south of Burgundy vineyards in the Saône-et-Loire and Rhône departments. The region is divided between two geological formations separated by the Nizerand river, with granite to the north and limestone slope sediments called Pierres Dorées "golden stones" to the south. It is subject to three climatic influences: continental in winter, oceanic in the off-seasons and Mediterranean in summer.
A LATE BLOOMER
In the 17th century, the Beaujolais producers started to supply for the Lyon market thanks to the proximity of the Saône and the Rhône rivers, on which the barrels were transported. The Parisian market was more difficult to conquer due to the distance. The arrival of the railway enabled the market to grow. From 1951 onwards, the Beaujolais Nouveau became an event of growing importance. Especially in the past it was the star of the wine world that everyone talked about: "Beaujolais Nouveau is coming! "
PAIRING WITH LOCAL CUISINE
Beaujolais wines have long been associated with Lyon's cuisine: it is consumed with local charcuterie (rosette de lyon, saucisson brioché) and with local cheeses, particularly goat's cheese (boutons de culotte, mâconnais, charolais), fresh cheese (faisselle or cervelle de canut cheese spread), but also other soft cheeses (Saint-Marcellin, Saint-Félicien, Camembert, brie) or even blue cheeses (bleu d'Auvergne, fourme d'Ambert, bleu de Bresse)
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