This month sees Beaujolais Nouveau Day featuring the race to get the first bottles to market around the globe. Katie Gardner of Birmingham Wine School looks at what makes a great Beaujolais
Beaujolais Nouveau Day is an annual event celebrated on the third Thursday of November, marking the release of the year’s first wine. The tradition began in the 1950s when winemakers in the Beaujolais region, eager to sell their newly harvested wine, promoted the release of a fresh, light red wine made using carbonic maceration—a winemaking technique that produces fruity, low-tannin wines, ready to drink soon after fermentation and has typical flavours of banana, candyfloss and bubble gum!
The event gained international attention as Georges Duboeuf, a key figure in promoting Beaujolais Nouveau, transformed the celebration into a worldwide race to get the first bottles to markets across the globe. Parties, parades, and celebrations accompany the release, especially in the UK, France, Japan, and parts of the United States. Despite remaining significant in Japan, it’s fair to say that the popularity of Beaujolais Nouveau has waned over the years and has somewhat damaged the reputation of the region, which produces some fantastic and affordable wines.
The trend nowadays has shifted toward more refined and expressive wines from the region, focusing on the higher quality appellations like Beaujolais Villages and the Beaujolais Crus. The star grape variety of the region is Gamay, which unusually for such a popular wine, has not made its way outside France like other grapes such as Merlot and Pinot Noir. It makes wines with fresh acidity and soft red fruit flavours but also has the potential to be age-worthy and complex. It also offers great value when compared to the wines of neighbouring Burgundy vineyards made from Pinot Noir.
QUALITY LEVELS
Beaujolais wines are categorised into three main quality levels, each representing a step up in complexity, terroir expression, and ageing potential.
- Beaujolais AOC: This is the broadest appellation and accounts for the bulk of the region’s production. Beaujolais AOC wines are typically light, easy-drinking reds with fresh fruit flavours of strawberry, raspberry, and cherry. These wines are best consumed young and are often enjoyed slightly chilled, making them perfect for drinking as an aperitif and for social occasions.
- Beaujolais Villages AOC: Representing a step up in quality, Beaujolais Villages wines are produced in 38 designated villages located in the northern part of the region, where the soils and climate provide more complexity and structure. The wines are still fruity and fresh but often exhibit deeper concentration and a longer finish. They can age for a few years, developing subtle earthy and spicy notes over time. Beaujolais Villages wines are a great middle ground for those looking for something more substantial than a simple Beaujolais AOC but not as demanding as a Cru.
- The Crus of Beaujolais: At the top of the quality pyramid are the 10 Beaujolais Crus. These wines come from specific villages in the northernmost part of the region, each with its own unique terroir. The Crus are known for producing more complex, structured wines with significant ageing potential. Unlike Beaujolais AOC and Beaujolais Villages, the Crus do not include the word ‘Beaujolais’ on the label – just the name of the village. Here are a few of the cru labels to look out for and their styles…
• Saint-Amour: Often light and floral, Saint-Amour wines are approachable but can also show some spiciness and depth with a few years of aging.
• Moulin-à-Vent: Considered one of the most age-worthy Crus, Moulin-à-Vent wines are full-bodied and structured, with dark berry, spice, and mineral notes that develop complexity over time.
• Fleurie: One of the most popular Crus, Fleurie produces elegant, aromatic wines with floral notes of violets and roses, making it a quintessential expression of Beaujolais charm.
• Morgon: Known for its fuller body and earthy, mineral-driven profile, Morgon wines often have flavours of dark fruits, cherries, and plums. These wines can age well, developing more complexity with time.
• Brouilly: The largest of the Crus, Brouilly wines are light to medium-bodied, with juicy red fruit flavours and a lively acidity. They are perfect for early drinking.
KATIE’S 4 BEAUJOLAIS PICKS
Jean Loron Beaujolais Nouveau – £13.95, Fraziers Wine Merchants
Partake in this year’s Nouveau tradition with this award-winning wine from a traditional producer.
Chosen by Majestic Beaujolais Villages – £11.99, Majestic
Part of Majestic’s updated own-brand range, this is a textbook example of the style, juicy and fruity with soft tannins.
Georges Duboeuf Fleurie – £13.50, Tesco
A classic and elegant floral style with aromas of violets, iris, roses and red berries.
Regnie Cuvee Tim – £14.99, Waitrose
A fuller-bodied fruity style from one of the lesser-known crus. Try with roasted meat or game.