Is there a wine more French than Beaujolais? This name in our imagination so convincingly evokes the appearance of a mustachioed pastoral Frenchman, always in a beret, a striped blue and white T-shirt, often drinking with a flask of red sparkling wine ... Standard thoughts of foreigners about the inhabitants of France revolve around such irreverently splashing wine, originally from southern Burgundy.
Of course, this is a different Burgundy - different grape varieties, winemaking technologies have changed a long time ago. At the same time, the inhabitants of Beaujolais also changed. Now they are smarter and richer, and the rest of the world, after a long journey, has accepted their national wine. They can afford to sit absolutely still, enjoying the beauty of the hills, which have made this area the most romantic and attractive of all.
Beaujolais Nouveau used to be the first wine of the new vintage, fun and effervescent. But then other parts of Europe were able to get on the Nouveau podium, Novello wines came from Italy and other Nouveaus from other areas of France. Then Australia began to produce its own new vintage wines. Meanwhile, Beaujolais is getting more expensive.
At some point, it became completely uninteresting to pay the already high price for the young French wine Beaujolais, which had lost its magical radiance. And the rest of the species began to seem not very valuable. Cost rises while standards stagnate. And anyone who wanted to try the fruity tones of these wines could get them much cheaper in the wines of Central, Southern or Eastern Europe. And again, let's turn to high-class Beaujolais drinks. Some of them may be more concentrated, serious, but not so serious for the prices that are asked for them.
Things are looking up for Beaujolais at the moment. Prices are still too high for what is essentially an everyday, banal wine. The reason for this is also that even the wealthy Swiss use everything they can get. Demand is quite high, especially for Cru wines. As a result, winemaking began to pay a little more attention.
Wine styles and grape varieties
There is actually a fairly good white Beaujolais that has an astringent dryness. It is closer to the northern Chablis than to the sunny, soft and oily wines of Southern Burgundy. In addition, the grapes are the best of the white Chardonnay varieties of Burgundy.
It should be noted right away that the best producers of red Beaujolais are Duboeuf and Charmet. You can certainly make white wine from black Gamay, only it has a more important purpose - this is the only grape variety from which you can make "le Beaujolais", and it is red in the eyes of the whole planet!
Good round dry Beaujolais wine is made from Gamay also in a huge number of other areas of the country, only if it was grown even a little north of Beaujolais, it turns out to be unattractively tart and heavy. Yet on these granite slopes, which extend into the Massif Central of France from the Saone Valley, one of the most bubbling, drinkable and juicy wines that can be found in the world can be obtained.
Since the moment when there were no complaints about the “gamy” and grapes, there were no complaints about the Beaujolais wine either. It should be drunk young, with pleasure and in large sips. Some premium drinks improve with age, most of them don't. And they have no chance to ripen: they are drunk immediately, like Beaujolais Nouveau.
Wine "Beaujolais": types
Now let's deal with the varieties of wines. The classification for Beaujolais is very important - it is divided into 3 geographical categories.
Beaujolais Superieur
The name applies to all major wines. The word "Superieur" indicates that the drink contains a high percentage of alcohol, which is not a guarantee of quality wine. Almost 2/3 of the harvest goes to the production of Nouveau, therefore, the rest of the Beaujolais is cane, rather thin.
The best producers are Charmet, Cellier des Samsons, Jaffelin Duboeuf and Drouhin.
Beaujolais Villages
This appellation includes 39 villages producing above average Beaujolais wine (especially Lancie, Beaujeu, Leynes, Lantignie, St-Etienne-des-Ouillieres, Quincie, St-Jean-d'Ardieres). Drinks are good, usually they have a pronounced cherry flavor.
The best manufacturers are: Descom-bes, Aucoeur, Pivot and Domaine Perrier.
Beaujolais cru
These Growth or Cru are high-class villages, so each of their wines must be given a separate characterization.
Julienas. Capable of producing top notch Beaujolais wines, but the bulk of her drinks are reminiscent of the blend of soft chocolate tone and fresh red fruit that characterizes a quality Fleurie. It doesn't get worse with age, it's only better to drink young. The best producers are Pctletier, Duboeuf and Descombes.
St Amour. This Beaujolais wine usually has ripe fruit flavors and a fresh peach aroma when attacked. Basically, this is the most pleasant and reliable Cru. The best manufacturers: Patissier, Billards, Spay and Revillon.
Chenas. Another strong, strong wine. When aging, it tastes like Burgundy. The best producers: Champag-pop, Braillon, Daniel Robin and Lapierre.
Moulin-a-Vent. This is a heavy wine. These drinks, strong and solid, need to be aged for about 3-5 years. They have a very strong plum, somewhat burgundy style. They do not often respond to the usual look at Beaujolais: the wine is too serious for this. The best producers: Char-vet, Champagnon, Duboeuf, Chauvet, Janodet.
Fleurie. Mostly round and soft, with chocolate and cherry flavors and a small amount of acidity and tannin. The best manufacturers are: Fessy, Duboeuf, Fleurie and Paul.
Morgon. Some of these wines deserve to be among the famous Beaujolais. Rough and darkish when young, they can acquire a plum-chocolate luxurious depth with age. The main amount, however, matures quickly and is very light. The best producers are: Descombes, Charvet, Savoye and Lapierre.
Chirnubles. Fragrant, light, cherry tone of this wine is ideal for early drinking. The best manufacturers are Passot, Javernand and Duboeuf.
Wine Beaujolais Regnie. This is the youngest Cru in warm years, incredibly attractive, but the grapes do not ripen in cool years. The best manufacturers: Duboeuf.
Cote de Brouilly. It grows on the hillsides in the center of Brouilly. Here the wines are stronger and fuller, since these are the southern slopes. The best manufacturers: Geoffray, Conroy, Thivin and Ravier.
Brouilly. Basically the lightest of the Cru. It should be drunk in the best way at the age of one year. The best producers: Chateau des Tours, Hospices de Deaujeu, Fessy.
Beaujolais Nouveau
This is a vintage young wine, which goes on sale in the year of collection. It starts on sale on the 3rd Wednesday of November at midnight, at the age of two months. Basically, it improves in the bottle for several months, while in good years it can be stored until the summer.
Companies
Trading houses in the sale of drinks play an important role. Some growers produce and sell their own wine. Also important are cooperatives that sell most of their own wine to tourists and merchant houses.
Reading the label
If the wine comes from a trading house, you need to make sure that it was bottled in this region. But many seek anonymity. At the same time, the label with the name of one vineyard is an excellent sign of Duboeuf, which produces the bulk of such drinks.
About taste
It is worth noting that from the "gamay" a bright red, strong, fresh-frosty wine is obtained. It smells of peaches, raspberries and cherries and has a rare feature for red wines - it perfectly quenches thirst.
How to drink?
This wine can be drunk when, how and with anyone. You don't even need glasses - glass slippers, teacups, or paper cups are fine. You can consume it cold or warm, although it is still better to get to the refrigerator. It can be assumed that for the amount you paid for a bottle of Beaujolais, you will want to drink it more quietly, with a cheese sandwich or frog legs.
good years
In general, the most recent are the best years for Beaujolais, but 1996 and 1997 are still good for some Crus. Most Gamay wines are fresh, bright red and have a fruity, full taste. Only now the fruity aroma can fizzle out very quickly, and then you no longer feel that you are drinking real Beaujolais.
What am I crying for?
There are a lot of worthless Beaujolais on the market today, and in the hands of a bad dealer, these 10 Crus will hardly live up to their reputation. All Crus are very expensive, with the exception of the less fashionable Cote de Brouilly and Julienas.
Availability:
Some wines can be found in most stores, but its decline in popularity shows that the selection is much smaller than it used to be.
There is decent wine in every vintage, but in rainy years it can be quite thin. Wines are generally drinkable in the year of bottling, only top quality drinks must be aged for at least 3 years.
Most wines are best consumed very young to experience that explosion of tangy fresh fruit with a slight cherry note. When aged, the best Beaujolai Crus can take on a strong plum flavor, more like Burgundy, while still smelling distinctly of Beaujolais.
Feast of the New Beaujolais
Beaujolais Nouveau Day appeared in the country in the middle of the last century and had an exclusively commercial basis. Wine from grapes "Gamay", which is traditionally grown in Beaujolais, is noticeably inferior in quality to the products of Bordeaux and Burgundy winemakers.
Some monarchs even called Beaujolais "disgusting swill", forbidding it to be served at the table. Basically, Beaujolais is not suitable for long-term storage, but it matures much faster than Burgundy or Bordeaux wines, and at a young age it has a fairly rich aromatic and flavor bouquet.
Winemakers, on reflection, decided to turn the shortcomings of their product for good and proclaimed the third Thursday of November as a holiday for Beaujolais wine. As a result, this advertising and marketing move turned out to be a success, and now the day of the appearance of Beaujolais Nouveau on sale is already celebrated in many countries of the world.
Beaujolais: reviews
Judging by the reviews, this is not the most refined wine imaginable. But many people say that it is thanks to the New Wine Festival that they manage to get together with a company of relatives and friends and spend the evening joyfully and as carefree as in their youth. Of course, the drink is not as noble as the rarer, more expensive and aged wines. But due to its amazing youth and lightness, it fills everyone who has tried it at least once with fun. And therefore, it is not at all surprising that almost all over the planet, lovers are so actively waiting and celebrating the day of the young Beaujolais wine with pleasure, and in Russia in particular.
Let's guess: you also belong to the very category of "connoisseurs of haute cuisine" for whom the word "Beaujolais" is, if familiar, only in combination with the word "Nouveau". Well, like a young wine. Kind of like French. If yes, then now you (as well as ourselves a week ago) will open a brave new world.
So, 10 facts about Beaujolais wines, the knowledge of which, quite possibly, will color your life with completely new colors.
Beaujolais - as is often the case with wine - is the name of a region. Indeed, in France. The name "Beaujolais" itself comes from the town of Beaujoux, founded in the 10th century. The first vineyards in this region appeared in the 9th century. Wine made from local Gamay grapes is highly praised by the world's leading wine critics today, because in recent years there has been a real revolution in the quality of wines. The "youth" inherent in them is connected precisely with the peculiarity of the variety - the wines from it are obtained already very bright, complex and deep, in order to still allow them to mature in the cellar, usually relying on 10-15 years.
One of the key things to know and say out loud about Beaujolais wines is that they are amazingly gastronomic. Gamay wines are almost universal in terms of the palette of food pairings - they are organic with meat, fish, soup, dessert, and everything else. In other words, if there is a risk of goofing up with the choice of wine for an important dinner, Beaujolais will be the best and win-win option.
Beaujolais can be white, and pink, and, as most often happens, red.
Beaujolais has a unique vinification method that is not widely used anywhere else in the world. It's called carbonic maceration. The technique is thought out so that the entire fermentation is explosive in nature - the juice quickly takes away all the fruitiness, but does not have time to extract tannins from the skin, which is especially useful for wine that is drunk young. In general, if the opportunity arises, remember - the trick of Beaujolais is the absence of tannins.
Wines Beaujolais - one of the best choices in terms of "price - quality." Objectively: wines from more expensive price categories, as a rule, have the same high taste and aroma characteristics that Beaujolais receives from connoisseurs.
If you want to show off your erudition, say the word "cru" in the context of Beaujolais. What is a cru? These are ten designated zones in the north of the region, where soil and microclimate features make it possible to make wines of the highest quality. All cru are very different, and venerable sommeliers can talk for hours about the specifics of each, but we can remember the key: cru is a kind of cream of the whole category.
A bit of mythology in the subject to enhance the charm. According to the legends of those places, the Crusaders went to the Promised Land not at all for the Holy Grail, but for new varieties of grapes, among which was Gamay. From ourselves, we note the everyday plausibility of this version of events.
In Beaujolais, most of the vineyards are small plots (from 1 to 12 hectares) owned by independent growers who sell their harvest to merchants. However, the number of small farms bottling wines under their own brand is growing, and this is one of the factors of the qualitative revolution in the region.
The Beaujolais Vineyard Road passes between 150 castles and 177 wine cellars, which are happy to welcome all travelers. During the year, more than 20 festivals and holidays of wine and food are held in the region, where everyone can taste the wines of all communes, communicate with winemakers and generally join the general festivities.
And finally, if they force you to name all the passwords-appearances, about specific names. Let's simplify our task: in general strokes, all Beaujolais wines can be divided into three categories. For passionate natures - "powerful and strong" wines, for example (well, suddenly remember something) Chena, Côte de Brouilly, Julien, Morgon and Moulin-à-Van. For romantics - "thin and fragrant": Chiruble, Fleury, Rainier, Saint-Amour. And finally, for real gourmets - "delicate and fruity" like Beaujolais Village.
This region offers several varieties of light and fresh, fruity flavors.
Of all the Beaujolais wines, the most famous is Beaujolais Nouveau, a young, cheerful, light wine, whose appearance is celebrated every year on the third Thursday of November. Its success even somewhat overshadows other Beaujolais appellations, in particular Beaujolais Villages and the ten cru Beaujolais (Crus du Beaujolais), sophisticated wines with an exquisite varied bouquet.
Beaujolais produces predominantly red wines from a single red grape variety.
Reds:
- game (gamay) is the main grape variety in Beaujolais. Refreshing light wines with bright aromas of cherries and raspberries are made from it, excellent for drinking chilled on a hot summer day.
White:
- chardonnay- Rare white wines Beaujolais Blanc (Beaujolais Blanc) are produced from this grape variety.
Beaujolais Nouveau
The Feast of Young Wine Beaujolais is a very cheerful custom that is celebrated every year on the third Thursday of November and is a huge success all over the world. The holiday is also a great success in Russia.
This wine is delicate, with a mild fruity taste. Indeed, very seductive, and perfect for a friendly feast!
It produces red wines with fresh fruity aromas (raspberries, strawberries, bananas) that are drunk young.
Beaujolais Villages
These vineyards are like a link between Beaujolais and other cru. The wines here are more tart and less light than Beaujolais.
Ten Crus of Beaujolais (Crus du Beaujolais)
These vineyards are located in the north of the region. On local soils, Gamay grapes reveal their full potential, endowing the wines with a rich, refined and delicate aroma. Different locations, soils and microclimates give each of the ten cru Beaujolais its own unique character. The most famous are the light Chirouble, the fragrant Fleury and the denser wines of Morgon and Moulin-à-Van.
Saint-Amour
The northernmost of the ten cru Beaujolais. The wine of this area is refined and beautiful, with bright aromas of raspberries, sweet cherries and sour cherries.
Julien (Julienas)
Wine Julien - deep ruby color. Its noble taste combines floral (peony) and fruity aromas (strawberry, currant).
Shena (Chenas)
The smallest Beaujolais vineyard, owing its name to the numerous oaks that surround the village (translated from French “chéna” - oak). This is a soft and balanced wine with spicy and fruity aromas.
Moulin-a-Vent
This cru is known for its mill (translated from French “moulin-à-vent” - windmill). The aroma of Moulin-à-Van is refined, with predominant tones of rose and notes of sour cherries and fruit pits.
Fleurie
The local wine smells of iris, violet and rose. Floral aromas and soft velvety tannins turn Fleury into one of the best wines with a bright “feminine” character.
Chiroubles
Chiruble is a wine of a beautiful garnet color, the aroma is associated with floral scents (violet and peony), and the taste is subtle and refined.
Morgon (Morgon)
The Morgon vineyard gives a noble wine, the aromas of which are reminiscent of cherry, plum, peach.
Rainier (Regnie)
Rainier is a wine that enchants with its beautiful “dress”, bright aroma of currants and raspberries, and exquisite taste.
Brouilly
It is the southernmost of the Beaujolais vineyards. Brouilly wine resembles the taste of plums, blueberries, sometimes marked by mineral notes.
Côte de Brouilly
This is a full-bodied wine with red fruit aromas, more concentrated than Brouilly.
and Beaujolais Nouveau
Beaujolais(Beaujolais) legally belongs to the wine province of Burgundy, but at the same time does not lose its originality, which is fully confirmed by traditions. Evidence of this is the active distribution on the market of wines produced here, known throughout the world. Few people still do not know about the happy holiday of the young Beaujolais - « » which is celebrated every third Thursday of November.
| Learning to understand wine |
Beaujolais, the southern gate of Burgundy, covers an area of 23,000 hectares, covering 96 communes belonging to the departments of Saone-et-Loire and Rhone. The length of the region from north to south is 50 km, the average width is 15 km.
The difference between Beaujolais and its famous neighbors is already noticeable in the landscapes. Smooth, almost straight slopes disappear here, but various hills and hollows appear, pleasing the eye with sun-drenched slopes; flat tiles on the roofs give way to Romanesque, giving the houses a "southern" look.
The territory narrows in its northern part. The river Arlois flows there, as if separating Maconnay.
In the very east there is a plain where the majestic Sona sparkles with bends. Julius Caesar said that "its course is so slow that the eye can hardly distinguish in which direction it is moving."
To the west are the Beaujolais mountains, the first spurs of the Massif Central. The highest point is Mount Saint-Rigo (1012m), which separates, like a frontier pillar, the regions of Saone and Loire.
And, finally, Lyon vineyards are spread in the south, leading to the center of the region, which is washed, as you know, by “three rivers”: Rhone, Sona, and ... Beaujolais!
Undoubtedly, Beaujolais wines owe much to Lyon, since to this day they are bought by the famous Lyon bistros - “bouchons”, which became the preferred market for Beaujolais after the heyday of vineyards in the 18th century. Two centuries earlier, the status of the capital passed from Beaujeu (who gave the name of the region) to Villefranche-sur-Saone. The skillful and wise rulers of God were able to achieve the expansion and prosperity of their possessions, inspired by the power of their illustrious neighbors - the counts De Macon and De Forez, the abbots of Cluny and the archbishops of Lyon.
The rapid development of vineyards was facilitated by the entry of Beaujolais into the top five large royal farms, partially exempt from duties on the transportation of goods to Paris (carried out for a long time through the Briare Canal).
Currently, Beaujolais produces an average of 1,400,000 hl of typical red wines (white wine is produced in extremely limited quantities), but - this is the main difference from Burgundy wines - almost exclusively from the Gamay noir variety.
The wines produced are divided into three appellations: Beaujolais, Beaujolais Superior and Beaujolais Village, as well as belonging to the ten "cru": Brouilly, Côte de brouilly, Chenas, Chirouble, Fleury, Morgon, Julienas, Moulin-à-van, Saint-Amour and Rainier.
The Beaujolais and Beaujolais Village appellations can be assigned to red, rosé and white wines, while the Beaujolais Superière appellation is valid only for red and white wines.
The name "cru" is given only to red wines that can legally be claimed as Bourgogne appellation, with the exception of the last one, Rainier.
On both sides of an imaginary line through Villefranche-sur-Saone. Traditionally, North Beaujolais and South Beaujolais are distinguished.
The variety of sepages in Beaujolais is very weak: almost 99% of the area is occupied by the Gamay noir variety. In everyday speech, this variety is often referred to as "Gamay Beaujolais". Driven out of Côte d'Or by the decree of King Philip the Bold, who in 1395 called him a "very treacherous plant" (probably compared to Pinot Noir), Gamay Noir adapts to different soils and grows in different climates.
Remarkably established in the Beaujolais land, the game noir vines have characteristic drooping branches and need support for the first ten years to form. Therefore, in the north of the region one can see allotments with poles-supports. This variety is very sensitive to spring frosts, as well as to the main pests and diseases of the vine. The buds may open early, at the end of March, but most often this happens in the second week of April. Therefore, a local saying goes: "If the vine shines on St. George, then the grapes will ripen in time." Flowering occurs in the first half of June, and grape harvest begins in mid-September.
Other sepages of the appellation include Pinot Noir, which produces red and rosé wines, Chardonnay and Aligote, which produces white wine. Until 2015, a threshold of 15% of all sepages is set for allotments of Pinot Noir; replanting in the vineyards of seedlings of Pinot Noir and Pinot Gris, as well as Chardonnay, Melon and Aligote in the amount of 15% is allowed for the production of red and rosé wines.
All wines in Beaujolais are produced according to the same principle: respect for the integrity of the bunch, combined with a short maceration (from three to seven days, depending on the type of wine). This method combines classical alcoholic fermentation in 10-20% of the total volume of must obtained in the vat and intracellular fermentation, as a result of which the malic acid contained in the grapes is split and specific aromas appear.
Thanks to this technology, Beaujolais wines acquire a special texture and a special aromatic palette, which is enhanced or replenished with new shades, depending on the terroir. It also shows why it is so difficult to ensure the perfection of ecological work: the change in the volume of wort relative to the total volume is different in each case.
Schematically, Beaujolais wines can be described as dry, low tannins, flexible, fresh, very aromatic, with an alcohol content of 12°-13°.
One of the features of the Beaujolais vineyards is the use of share-cropping inherited from the past: the harvest and some expenses are divided equally between the tenant and the owner, who provides land, housing, vats and large wine-making equipment, as well as processing substances and seedlings. But the terms of the contract may be different. The vintner or tenant-shareholder who owns the vineyard tool provides the labor force, bears the costs associated with harvesting, and keeps the vines in perfect condition.
Share-share contracts, which come into effect on St. Martin's Day (November 11), are attractive to many farmers. This system exploits 46% of the area, competing with direct use (45%). 9% of the area is leased for a cash payment.
You can often meet land users who are both owners of several allotments and sharecroppers. Typical Beaujolais farms occupy 7-10 hectares. In the cru zone, where share-cropping prevails, there are smaller areas, and in the south, where mixed crops are cultivated, they are larger. Nineteen cooperative cellars produce 30% of the total volume of produced wines.
The right to be called “wine primer” or “new wine” is given only to rosé and red wines of the Beaujolais and Beaujolais village appellations. These wines, originally obtained from grapes grown on the granite sands of some areas of Beaujolais Village, are vinified after a short maceration of about four days, and as a result the wine acquires a delicate character, pleasant fluidity, not too bright color and fruity aromas, such as ripe banana. Regulations specify analytical standards and requirements for bringing products to market. Starting on the third Thursday of November, these young wines are considered ready for tasting around the world.
From December 15, after analysis and tasting, all other AOC Beaujolais wines begin to go on sale. Sales of these wines reach their peak after Easter. The wines of the Beaujolais region are not intended for long storage. But if in most cases they are drunk within two years after harvest, the best samples can be evaluated even after 10 years. The attractiveness of these wines lies in their freshness, refined aromas, with hints of flowers - peony, rose, violet, iris, as well as fruits - apricot, cherry, peach and red berries.
Based on materials from the Hachette guide
Beaujolais Nouveau
Beaujolais Nouveau(Beaujolais Nouveau) is the name given to the wines of Beaujolais and Beaujolais Village, which go on sale immediately after harvest. Perhaps the most famous wine from the game variety.
This thin red wine with aromas of fruit and berries - the first in a series of vintages of French wines - breaks into the international market with a bang every year.
A simple wine made from freshly harvested grapes quenched the thirst of Beaujolais winemakers for centuries at the end of the harvest year, but did not go beyond Beaujolais until the middle of the 20th century. After the Second World War, following changes in the appellation rules, young Beaujolais began to be widely sold throughout France. His appearance was often accompanied by the slogan "Le Beaujolais Nouveau est arrive!" “Young Beaujolais has arrived!”
Beaujolais vintners quickly grasped the marketing potential of the country's first vintage and made a big splash out of the race to bring the first bottle of the new vintage to Paris, starting to promote the nouveau style, which aroused interest not only in France but also abroad. In the 1970s and 80s, the idea of Beaujolais Nouveau became an international wine phenomenon, especially popular in the USA, Japan and Germany.
According to French law, the sale of new wine can begin no earlier than the first minute after midnight on the third Thursday in November.
Wine Beaujolais Nouveau It is made from the Gamay variety and can be red or pink (rose). This does not apply, of course, to Beaujolais Blanc wines.
The color of Beaujolais Nouveau is bright, with a purple tint. The aroma is often compared to cherry caramels, red plums, bananas and even chewing gum.
Beaujolais Nouveau is produced in a special way - carbon dioxide maceration, which results in a light-bodied wine, almost devoid of tannins. Such wine is not suitable for storage and even more so for aging.
Much of Beaujolais Nouveau is made from grapes grown in southern Beaujolais, in the plains south of León. For more serious wines, Beaujolais uses grapes from the hilly northern part of the region.
In the southern, or "lower" (Ba Beaujolais, Bas Beaujolais), part of the region, there is more clay in the soil, and it does not warm the vineyards as well as the drier granite soils in the northern part. Therefore, grapes grown in the south do not have sufficient bouquet complexity at the end of ripening. But at the same time, it is more watery and fruity, which is more suitable for the Beaujolais Nouveau style. However, "nouveau" can also be produced within the Beaujolais Village appellation, which is assigned to the vineyards of the northern part of Beaujolais.
Grapes for Beaujolais must be harvested by hand. There are only two regions in France where manual collection is mandatory. The second such region is Champagne.
The term "Nouveau"(fr. new) applies not only to the wines of Beaujolais, for which he is famous. Wine in the style of "nouveau" is also made in the Macon and Ventoux appellations. The term primeur is similar in meaning to nouveau, but is rarely used in this context.
Today, the popularity of Beaujolais Nouveau is not what it used to be, as consumers have begun to prefer more complex wines. Since the 1980s, sales of Beaujolais Nouveau have declined quite significantly. However, about half of all Beaujolais wines are still sold as Nouveau.
Sourced from wine-searcher.com
Is there a more French wine than Beaujolais? What other name so convincingly conjures up in our imagination the appearance of a pastoral, mustachioed Frenchman, always in a beret, a white and blue striped T-shirt, nonchalantly drinking with a flask of sparkling red wine? All foreigners' stereotyped thoughts about the French revolve around this irreverently splattering wine from southern Burgundy.
Of course, this is not the same Burgundy - the grape varieties are different, the soil and winemaking technologies have changed a long time ago. And the people of Beaujolais have changed too. They are richer and smarter now that the rest of the world, after a long journey, has accepted their local wine. They can afford to sit still and enjoy the beauty of those hills that have made this area the most attractive and romantic of all. Beaujolais was an amazing market success.
I say "had" because times are changing. Previously, Beaujolais Nouveau was the first wine of the new vintage, effervescent and fun. But then other parts of Europe climbed onto the Nouveau pedestal, with novellos from Italy and other nouveaus from the rest of France. Then Australia started releasing its new vintage wines - and now we are drinking the first wine of the new vintage in Nyun. And beaujolais, meanwhile, everything rises in price.
And suddenly it became not at all healthy to pay a rather big price for wine that had lost its magical radiance. And the rest of the Beaujolais began to seem not particularly valuable. Prices are rising, and standards seem to stagnate. And anyone who yearned to taste the fruity tones of Beaujolais wines could get them at a lower price in the wines of Southern, Central or even Eastern Europe. Then we turned again to high-class Beaujolais Cru wines. Some of them may be more serious, concentrated, but not so serious for the prices that are asked for them.
Today things are getting better in Beaujolais. Prices are still too high for what is essentially a banal, everyday wine. And the reason for this is also that not only the French, but also the wealthy Swiss drink everything they can get. Demand is high, especially for Cru wines. In the end, and winemaking began to pay a little more attention.
GRAPE VARIETIES AND WINE STYLES
In fact, there is a fairly good white Beaujolais with an astringent dryness that is closer to northern Chablis wines than to the oily, soft and sunny wines of Southern Burgundy. And the grapes are also the best of the Burgundy white Chardonnay varieties.
Best producers: Charmet and Duboeuf. You can, of course, make white Beaujolais from black Gamay grapes, but it has a more important purpose - it is the only grape from which it is allowed to make "le Beaujolais", which in the eyes of the whole world is red, red, red!
Gamay makes a good round wine in most other areas of France as well, but if grown just a little bit north of Beaujolais, it makes an unappealingly heavy and tart wine. But, nevertheless, on these granite slopes, stretching to the French Massif Central from the Saone Valley, one of the most juicy, drinkable and bubbling wines that can be found in this world can be obtained.
Since there were no complaints about "gamy" as a grape, there were no complaints about Beaujolais as a wine. It should be drunk young, in large sips and with pleasure. And while some top class wines improve over the years, most do not. Yes, they are not given a chance to ripen: they drink right on Christmas, like Beaujolais Nouveau.
CLASSIFICATION
Classification is very important for Beaujolais, which is divided into three geographical categories.
BEAUJOLAIS/ BEAUJOLAIS SUPERIEUR
This is the name of all major wines. The term Superieur means that the wine contains a higher percentage of alcohol, and this is not a guarantee of a good wine at all. Almost 2/3 of the crop goes to Nouveau production, so the rest of the Beaujolais is quite thin, reedy.
Best producers: Cellier des Samsons, Charmet, Drouhin. Duboeuf and Jaffelin.
BEAUJOLAIS VILLAGES
This appellation includes 39 villages that produce above average wines (especially Beaujeu, Lancie, Lantignie, Leynes, Quincie, St-Etienne-des-Ouillieres, St-Jean-d'Ardieres). The wines are good and usually have a strong cherry flavor.
Top producers: Aucoeur, Descom-bes, Domaine Perrier and Pivot.
BEAUJOLAIS CRU
These Cru or Growth are upper class villages, so each of their wines should be given a separate characterization.
St Amour. When attacked, the wine usually has a fresh peach aroma and ripe fruit flavors. In most cases, this is the most reliable and enjoyable Cru.
Top Producers: Billards, Patissier, Revillon and Spay
Julienas. Might make a top class wine, but most of her best wines are reminiscent of the blend of fresh red fruit and soft chocolate tones that make a good Fleurie. It does not get worse with age, but it is better to drink young.
Top producers: Descombles, Duboeuf and Pctletier.
Chenas. Another strong, strong wine. In principle, it is as good as Moulin-a-Vent, but when aged, it tastes more like Burgundy.
Top producers: Braillon, Champag-pop, Lapierre and Daniel Robin,
Moulin-a-fent. Refers to heavy wines. These wines, solid and strong, should be aged for 3-5 years, or even more. They are distinguished by a strong plum, partly Burgundy style. Rarely respond to the typical look at Beaujolais: it is too serious for this.
Top Producers: Champagnon, Char-vet, Chauvet, Duboeuf, Janodet, Chateau du Moulin-it-Vent and La Tour du Bief
Fleurie. Generally soft and round, with cherry and chocolate flavors and strictly low amounts of tannin and acidity.
Top producers: Duboeuf, Fessy, Fleurie and Paul.
Chirnubles. Light, fragrant, cherry tone wine is ideal for early drinking.
Top producers: Duboeuf. Javernand And Passot
Morgon. Some of these wines deserve to be among the famous Beaujolais. When young, they are rough and darkish, with age they can acquire a luxurious plum-chocolate depth. Most, however, are light and ripen quickly.
Best producers: Charvet, Descombes. Lapierre and Savoye
Regnie. In warm years, this youngest Cru is very attractive, but the grapes do not ripen in cool years.
Top manufacturers: Duboeuf
Brouilly. Usually the lightest of all the Crus. The best time to drink it is between the ages of nine months and a year.
Top producers: Fessy, Hospices de Deaujeu and Chateau des Tours.
Cote de Brouilly. These are the hillsides in the middle of the Brouilly area. The wines here are fuller and stronger, as these are the southern slopes.
Top Producers: Conroy, Geoffray, Ravier and Thivin
BEAUJOLAIS NOUVEAU
Nouveau is a young vintage Beaujolais wine that goes on sale in the vintage year. It starts on sale at midnight on the third Wednesday of November, already at the age of 2 months. It usually improves in the bottle for several months, and in good years it can be stored until the next summer.
ORGANIZATION
Trading houses play an important role, and some are better than others. Some growers bottle their own wine. The cooperatives are also important, they sell most of their wine to merchants and tourists.
READING THE LABEL
If it is a wine from a trading house, make sure it is bottled in that region. Others tend to be more anonymous. The label with the name of only one vineyard is a good sign Duboeut produces most of these wines.
ABOUT TASTE
Gamay produces a strong, bright red, frosty-fresh wine. It smells of cherries, raspberries and peaches and has a rather rare feature for red wines - it quenches thirst well.
GOOD YEARS
Usually the most recent years are the best for Beaujolais, although 1996 and 1997 are still good for some Crus. Most Gamay wines are bright red, fresh, and have a full, fruity taste. But the fruity aroma can wear off quickly, and then, no matter what the label says, you won't feel like you're drinking Beaujolais.
HOW TO DRINK THEM?
You can drink it anytime, any way you want, with anyone and anything. You don't even need wine glasses - paper cups, tea cups, or glass slippers are fine. You can drink it warm or cold - I would still get to the refrigerator. But it's likely that for the price you paid, you'll want to drink it more casually, with frog legs or with a cheese sandwich.
BUYER INFORMATION
WHAT AM I PAYING FOR?
There is a great deal of worthless Beaujolais on sale, and in the hands of a carefree trader these ten Crus will hardly live up to their reputation. All Crus are extremely expensive, with the exception of the less fashionable Julienas and Cote de Brouilly.
AVAILABILITY
Some Beaujolais can be found in most retail outlets, although its decline in popularity suggests that its selection is much smaller than it used to be.
USEFUL INFO
Morgon Jean Descombes, 1998 (Georges Duboeuf) quality 7*, price 6*, value 7*.
Good Years: There is decent wine in every vintage, although in rainy years the main wine can turn out to be a bit thin. In general, wines can be drunk already in the year of bottling, although top quality wines can be aged for 3-4 years. Best 1999, 1998, 1997, 1996
Taste notes: Most Beaujolais are best drunk very young to capture that burst of fresh, tangy fruit with a cherry note. The best Beaujolai Crus, when aged, can take on a strong plum flavor reminiscent of Burgundy, but have a distinct Beaujolais smell.
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