Beaujolais

Different from the US, French wines are referred to by region instead of grape variety, so ‘Beaujolais’ refers to a wine made from Gamay grapes from the Beaujolais region. A moderate-climate region south of Burgundy, Beaujolais wines are typically light-bodied with low to medium tannins, medium to high acidity and red-fruit aromas and flavors (raspberry, red cherry, red plum). Beaujolais wines are typically lighter than Pinot Noir and are very easy drinking and great to pair with lighter foods (fruits, salads, lighter cheeses)

Beaujolais is a great summer wine for red-wine lovers! The refreshing acidity and fruit flavors are highlighted when serving lightly chilled.

Most wines from Beaujolais are intended to be consumed immediately and can lose their fresh fruit flavors over time in the bottle, so this is not one you would look to store for a long period of time.

The Beaujolais I tasted for my WSET 2 course was 2017 Jean-Claude Debeaune Special Selection Beaujolais (notes below):

Red Wine – 2017 Jean-Claude Debeaune Special Selection Beaujolais

Appearance: Pale Ruby Color

Nose: Medium primary aromas of red cherry and strawberry

Palate: A dry, medium-bodied wine with medium acidity, medium tannin and medium alcohol. Pronounced primary flavor of red cherry and strawberry with a medium finish.

Quality: This is a good wine with balanced acidity and fruit flavor, a medium finish and identifiable primary flavors of red cherry and strawberry.

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