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In some respects, Beaujolais is as old-school a wine as they come. It was once the de rigueur wine of rustic cafes across France, served by the pitcher on the cheap. The category enjoyed a burst of popularity in the 1970s and ‘80s thanks to some clever marketing around Beaujolais Nouveau, the fruity, first-press wine released every November. Even today, many consider it a quintessential part of the Thanksgiving table because of the fortuitous timing of its release and Beaujolais’s pair-ability with turkey. But there’s more to the Beaujolais category than Nouveau. These days, Beaujolais encompasses a variety of wines from simpler styles to richer and more full-bodied versions. They all tend to be rather budget-friendly, though—even top Beaujolais wines can sell for around $50. Here, we break down the Beaujolais basics and some bottles we’re loving right now. What Is Beaujolais? Wines labeled “Beaujolais” are primarily made from red Gamay grapes grown in the Beaujolais region of France, although Chardonnay also grows here, says Reggie Solomon, Wine Enthusiast wine reviewer for the Loire Valley and Beaujolais. These dry wines have low tannin, light-to-medium body and high acid, adds Dave Foss, co-owner and wine director of LaLou Wine Bar in Brooklyn, New York. Many Beaujolais producers adhere to biodynamic, organic and other sustainable winemaking practices. Wines from Beaujolais generally fall into one of three categories: Beaujolais, Beaujolais Villages and Beaujolais Cru. Some winemakers are also working toward producing premier cru-level wines, which are bottles of the highest quality wines that come from a single vineyard. Although this qualification is not official yet, some operations have begun bottling single-vineyard expressions that would fall under this category. Basic Beaujolais includes the seasonal Beaujolais Nouveau, which is the early release of the wine harvested that year. It is aged for only a short time, typically only seven to nine weeks. Though Beaujolais Nouveau isn’t the only basic Beaujolais, it’s produced from high yields and tends to be the simplest and most quaffable of the bunch. “Then there is Beaujolais Villages, which is a step up from Beaujolais,” Solomon explains. “They tend to have smaller yields and they’re focused on the northern half of the Beaujolais region versus the southern half, where most of the bulk wine comes from.” Finally, there are 10 crus, village districts that produce high-quality wine, within the Beaujolais region. They include Saint-Amour, Juliénas, Chénas, Moulin-à-Vent, Fleurie, Chiroubles, Morgon, Régnié, Côte de Brouilly and Brouilly. “These are the top Beaujolais [crus]. And this is where you can really find value,” Solomon says. "One of the reasons I love Beaujolais is because you can ball out in Beaujolais.” For example, a top producer from Burgundy can sell bottles for thousands of dollars, whereas a top producer in Beaujolais can sell bottles for only $50. You May Also Like: How Beaujolais Nouveau Won (And Lost) Generations of U.S. Drinkers Where Is Beaujolais? As previously mentioned, Beaujolais is a wine region in France. It’s directly south of Burgundy, but sits at a higher elevation. “Which, for climate change, is great because this area tends to stay a little cooler,” Solomon explains. The region’s granite soil is well-suited for wine production, Solomon says. “All the cru sites are planted on granite and the soil composition changes as you go from north to south,” he says. Some vintners experiment with Gamay grapes outside of Beaujolais, like in the U.S., “but without granite, they aren’t getting what people expect to taste with Beaujolais.” What Does Beaujolais Taste Like? Beaujolais tastes different depending upon where it’s produced and the techniques employed by its maker. However, typically Beaujolais wines have red fruit flavors, Solomon says. Additionally, some say that wines coming from Beaujolais, particularly nouveau, have aromas of candy or banana. “Basic Beaujolais has a bright, fruity style,” Solomon says. Foss adds that both Beaujolais Nouveau and Beaujolais Villages bottlings tend to have flavors of cherry and strawberry. Then, cru styles are usually more concentrated in flavor because they’re produced from lower yields. Still, flavor profiles can vary greatly between the different crus. “Morgon produces some of the richer bodied, fuller style versions,” Solomon says. “The same goes for Moulin-à-Vent. These two are areas I go to when I’m looking for heavier reds.” Foss adds that Fleurie wines tends to have floral notes with dark cherries and black plum, while Chiroubles wines are often light and fruity. The Best Beaujolais to Drink Right Now Why You Should Trust Us All products featured here are independently selected by our team, which is comprised of experienced writers and wine tasters and overseen by editorial professionals at Wine Enthusiast headquarters. All ratings and reviews are performed blind in a controlled setting and reflect the parameters of our 100-point scale. Wine Enthusiast does not accept payment to conduct any product review, though we may earn a commission on purchases made through links on this site. Prices were accurate at the time of publication. FAQs How Do You Pronounce Beaujolais? It is typically pronounced boh-jhoe-lay. Is Beaujolais in Burgundy? This can be a very polarizing question for those in the wine industry—some say yes and others no. Certainly, there is a lot of shared history between the two regions and some small overlap in the nature of local wine production. Some Chardonnay grapes grown in Beaujolais form the basis for some Burgundy wines, Solomon reveals. Also, Gamay grapes were once grown in Burgundy, but the viticulture of that grape has largely shifted to Beaujolais due to growing conditions more favorable to Gamay. How to Serve Beaujolais Wine “I’d definitely recommend that people chill their Beaujolais,” Solomon says. “Give it at least 20 minutes in the fridge before you serve because Gamay is acidic. It really brings out the fruit.” He adds that the wines, especially Beaujolais Nouveau, are consumed very young and that only some of the cru varieties are worth aging. In general, however, “it’s definitely not one of those wines you should feel like you need to hold onto for a long time,” he notes. Foss says that some of the heavier wines, like those from Morgon, have a slightly higher tannic structure and don’t need to be chilled. “I serve them cellar temperature. They start to get heavy,” he says. What to Serve with Beaujolais Wine Solomon says to pair Beaujolais with foods you might serve with other light, dry red wines, like Cabernet Franc, some Syrahs or Pinot Noir. He recommends lightly grilled meats or bistro-style foods, and to avoid anything heavy or with overly strong flavors, like barbecue. The most classic pairing for Beaujolais is poultry, including turkey. That’s why it’s a popular addition to Thanksgiving tables in the U.S. However, Foss notes this is also largely due to some clever marketing. (Beaujolais Nouveau Day, a day of celebrations across France to mark the harvest and official release date of the newest Beaujolais vintage, conveniently lines up just before American Thanksgiving.) In addition to turkey, he also likes to serve Beaujolais with roast duck or chicken. There are some exceptions to this rule, however, when it comes to the crus. Meatier Morgon or even Brouilly bottlings can stand up to heavier dishes.

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