Beaujolais Nouveau is Here

As on every third Thursday in November, celebrate the release of Beaujolais Nouveau with our selection, tasted and approved by our experts! More than just Beaujolais Nouveau: a preview of a vintage that has everything it takes to become legendary!

The arrival of Beaujolais Nouveau symbolically celebrates the new wine of the year for all winegrowers, after a year of hard work. It is an opportunity to get together with friends or family for the first tasting of the first wine of the year. A moment of conviviality not to be missed in mid-November!

As has been the case every year since 1985, Beaujolais Nouveau is celebrated annually on the third Thursday of November. The arrival of Beaujolais Nouveau is eagerly awaited by all wine lovers who want to discover this new vintage with friends or family.

This is a new wine which, unlike other vintages that are aged for many months or even years, is intended to be consumed only a few months after the harvest: it is therefore a young wine.

Beaujolais Nouveau is produced mainly in the north of the Rhône department and the communes of Saône-et-Loire in the Beaujolais vineyards, and has been marketed since 1951. This young wine, intended to be consumed in the months following the grape harvest, is made from 100% Gamay grapes. Synonymous with conviviality, this primeur wine is uncorked as soon as the vinification process is complete.

Beaujolais Nouveau is a primeur wine produced within the Beaujolais and Beaujolais-Villages Appellations d'Origine Contrôlée (AOC). The ten other Beaujolais crus are therefore not involved in the production of this primeur wine (Brouilly, Chénas, Chiroubles, Côte de Brouilly, Fleurie, Juliénas, Morgon, Moulin-à-Vent, Saint Amour and Régnié).

No, Beaujolais Nouveau is not an appellation, even though the grapes are harvested within two Beaujolais appellations. It is important to note that not all appellation wines are allowed to bear the words ‘Primeur’ or ‘Nouveau’; only certain vineyards have this privilege, such as the two appellations Beaujolais and Beaujolais-Villages.

When choosing your Beaujolais Nouveau, you can therefore choose between these two labels: Beaujolais and Beaujolais-Village. Under the second label, the primeur is produced in smaller quantities and refers to specific areas of vine cultivation, chosen in particular for their optimal quality of sunshine and slope inclination. This makes it a more full-bodied wine.

The craze for primeur wine ended up overshadowing the region's other products. Wrongly so, as Brouilly, Chénas, Chiroubles, Côte de Brouilly, Fleurie, Juliénas, Morgon, Moulin-à-Vent, Saint Amour, Régnié, Beaujolais, Beaujolais-Village, these 12 Beaujolais appellations found themselves overshadowed by the highly publicised Beaujolais Nouveau. However, Beaujolais wines are not limited to Beaujolais Nouveau, as not all Beaujolais wines are primeur wines. So don't be surprised to find yourself drinking white and rosé Beaujolais wines. Beaujolais wines have been moving upmarket in recent decades and deserve to be recognised.

Beaujolais Nouveau has become an annual celebration of the wine from the current year's harvest. It is an occasion for a friendly popular festival in the streets of Lyon and the surrounding area, and this is the only positive aspect, as people from all walks of life gather in front of bistros and around ‘bouchons’ (traditional restaurants) to chat until late at night, braving the often chilly temperatures at this time of year. This celebration has become a French custom that exports very well as a product stamped ‘blue, white and red tradition’.

The slogan ‘Le Beaujolais Nouveau est arrivé’ (Beaujolais Nouveau has arrived) is said to have originated in cafés and bistros when they announced the arrival of the new wine on their blackboards. This legendary phrase has become fashionable since the success of René Fallet's book entitled ‘Le Beaujolais Nouveau est arrivé’. Published in 1978, this novel tells the story of ‘four musketeers of the zinc’, a sort of gang of drunks who refuse to see the world as it really is. One day, the pub owners in their neighbourhood ask Debedeux, Captain Beaujol, Poulouc and Camadule to bring back a few barrels of Beaujolais Nouveau wine. During their journey, they encounter comical situations and share laughter and funny stories.

Nicknamed the ‘King or Pope of Beaujolais’, Georges Duboeuf is an iconic figure in the wine industry. Born in 1933 and deceased in 2020, the wine merchant was the first to modernise the marketing of primeur wines by developing an innovative marketing strategy. In the 1960s, he popularised Beaujolais wines on an international scale through his company, Les Vins Georges Duboeuf. To do this, he transformed the release of Beaujolais wines into a festive event eagerly awaited every third Thursday of November. Thanks to his expertise and passion, Georges Duboeuf boosted the reputation of Beaujolais Nouveau. He also contributed to the development of the wine economy throughout the Beaujolais region.

Aside from the commercial success that allows many producers to sell their harvest, and the festive aspect, there is the taste aspect. And here it becomes amusing to see how, every year, a flavour has to be found for Beaujolais Nouveau. It's as if all the producers in all the villages were going to develop ‘flavour clones’. It shows little respect for the profession to think, or worse, to contribute to the idea that Beaujolais has a banana flavour, full stop.

The problem with wine that is marketed in November is that it is not finished. Maceration and fermentation are still very recent, which is why the wine is tart to acidic, harsh or astringent, even ‘rough’. Nevertheless, most of the time Beaujolais Nouveau is fruity, which is reassuring since it is made from the Gamay grape variety.

The taste and aroma of Beaujolais Nouveau are not to everyone's liking because the wine has not had time to age. Beaujolais Nouveau is therefore a young wine, a delicious, fruity, aromatic wine. It is visually appealing with its bright red colour, brilliant and clear, enhanced by purple highlights. Its nose is both aromatic and fruity. On the palate, this primeur wine has a frank and supple attack.

Since 1989, Beaujolais winegrowers have been working together to implement a new vision of agriculture called ‘agroecology’. This set of techniques aims to establish an efficient production system that respects the environment. Among other things, it involves reintroducing or maintaining biodiversity, preserving water and soil quality, and limiting agricultural inputs.

To demonstrate their commitment to environmental initiatives, the latest generation of Beaujolais winegrowers are working to produce wines that meet the standards required by labels and certifications such as:

• Organic Agriculture (AB);
• Terra Vitis;
• High Environmental Value (HEV).

In the past, it suffered from a preconception that is certainly not a myth, but is no longer relevant: many complained about the predominant banana flavour. The banana flavour in Beaujolais Nouveau is generally due to the use of yeast by certain winegrowers a few years ago. To boost their yield, they accelerated the fermentation of their new wine by resorting to chaptalisation. This winemaking practice consists of adding sugar to the must before or during fermentation to increase the final alcohol content of the wine. If not controlled, the presence of secondary fermentation residues gives the wine an amyl taste reminiscent of banana or English sweets. Due to the yeast added, which was very popular among producers a few years ago, this chemical aroma has fortunately disappeared today.

It should be noted that chaptalisation is authorised but strictly regulated in France and Europe. It is important to consider this issue. The same applies to the production process of this primeur wine and the day it is released for sale. Is this simply a marketing ploy? Let's take stock of the situation.

The production of Beaujolais Nouveau follows a process that highlights its characteristics:

• Harvesting: Gamay Noir à jus blanc grapes are harvested by hand in September or early October.
• Destemming and crushing: the grape bunches are destemmed and placed in stainless steel vats. Under the weight of the bunches, the grapes burst naturally and release their juice. Fermentation begins under the effect of carbon dioxide. This phenomenon is called carbonic maceration.
• Carbonic maceration: this generally lasts between 4 and 8 weeks.
• Fermentation: after carbonic maceration, the grapes are pressed to extract their juice. The wine continues to ferment in stainless steel vats where yeasts transform the sugars into alcohol.
• Ageing: the young wine is then aged in stainless steel vats for a short period to preserve its aromas and freshness.
• Bottling: Beaujolais Nouveau is bottled shortly after fermentation. It goes on sale on the third Thursday of November.

The date is easy to remember: Beaujolais Nouveau is celebrated every third Thursday in November. Wine lovers and winemakers eagerly await this day, which marks the end of the harvest and the beginning of the wine celebration season. To taste this new wine, many restaurants and cafés organise special evenings, creating a joyful atmosphere despite the cool autumn weather.

Beaujolais is much more than just a marketing ploy. Admittedly, this new wine is brilliantly promoted, particularly by Georges Duboeuf, but above all it celebrates the end of the harvest and the arrival of the new vintage. Its release on the third Thursday of November has become a real celebration that brings communities together. In short, this new wine embodies the tradition and expertise of Beaujolais winemakers.

At home! Get out the checkered tablecloth. A table, friends and something to nibble on! Whether sitting or standing, the important thing is to have a good time, a sort of grand aperitif. Prepare a buffet of simple dishes or organise quizzes or games on the theme of wine to liven up the evening.

The more seasoned among you will brave the cold night air in the pedestrianised streets in mid-November. Pubs and bistros open their terraces for a festive outdoor experience.

There are several places in France and abroad where you can celebrate Beaujolais Nouveau. In Lyon, several events are organised to mark the arrival of Beaujolais Nouveau. Among them is La Beaujol'en Scène, which has been held on Place Saint-Jean since 1996. In Paris, many bars and restaurants celebrate Beaujolais Nouveau, notably the Inaro bars and La Cave de Belleville. Even in Japan, Beaujolais Nouveau is particularly popular. For example, in Hakone, a mountain town southwest of Tokyo, the festivities are held in a swimming pool filled with this new wine.

To preserve its aroma and taste, Beaujolais Nouveau should be served at a temperature between 11 and 13 °C. To achieve this temperature, you can leave the bottle in the crisper drawer of your refrigerator for at least 1 hour. After taking the time to admire its colour and savour its aroma, enjoy your festive wine in small sips.

This fresh and convivial wine pairs well with a wide range of dishes. It can be enjoyed as an aperitif, with starters or as an accompaniment to a main course, but it is most often served with a platter of Lyonnais charcuterie and cheeses.

Beaujolais Nouveau pairs beautifully with Lyon charcuterie. This wine can also be enjoyed with cheese, especially Camembert, Brie and fresh goat's cheese. Tartiflette is a Savoyard dish made with potatoes, Reblochon cheese and bacon, which is very popular in November and is a perfect combination!

It is generally recommended to consume it quickly, within weeks or months of its release. Depending on the vinification process, some bottles can be kept for up to 6 months, or a little longer. But do not wait too long.

To ensure optimal storage conditions for Beaujolais Nouveau, follow these three rules: keep the bottle lying horizontally. Store it in a place away from light. Finally, choose a cool place to store it, such as a refrigerated wine cellar.

Some prefer a particular terroir, others a particular producer, while the most discerning will choose a Beaujolais Nouveau without added sulphites... but the best Beaujolais Nouveau is the one you share. At Vinatis, our experts taste the bottled wines and help you decide on the selection of good Beaujolais Nouveau wines at the best price.

On average, the price of a bottle of Beaujolais Nouveau varies between £7 and £15. If the wine is consumed in a restaurant or bar, this amount can rise to around £30.