Features and rules for drinking Beaujolais - a wine of “infancy” age. Beaujolais Nouveau - a celebration of young wine from France When does the sale of Beaujolais Nouveau begin?

Let us guess: you also belong to the same category of “fine cuisine connoisseurs” for whom the word “Beaujolais” is familiar, if at all, then only in combination with the word “Nouveau”. Well, like young wine. Looks like French. If yes, then now a brave new world will open to you (like us ourselves a week ago).

So, 10 facts about Beaujolais wines, knowledge of which, quite possibly, will paint your life with completely new colors.

Beaujolais - as is often the case with wine - is the name of the region. Indeed, in France. The name “Beaujolais” itself comes from the town of Beaujolais, founded in the 10th century. The first vineyards in this region appeared in the 9th century. The wine produced from the local Gamay grapes is today highly praised by the world's leading wine critics, because in recent years a real revolution in the quality of wines has taken place here. Their inherent “youth” is connected precisely with the peculiarity of the variety - the wines from it are already very bright, complex and deep, so that they can still be allowed to mature in the cellar for the usually required 10-15 years.

One of the key things to know and boldly say out loud about Beaujolais wines is that they are surprisingly gastronomic. Wines from the Gamay variety are almost universal in terms of the palette of food combinations - organic with meat, fish, soup, dessert, and everything else. In other words, if there is a risk of being confused with the choice of wine for an important dinner, Beaujolais will be the optimal and win-win option.

Beaujolais can be white, 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 designed so that the entire fermentation is explosive - 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 drunk young. In general, if the opportunity arises, remember - the trick of Beaujolais is the absence of tannins.

Beaujolais wines are one of the best choices in terms of price-quality ratio. Objectively: the equally high taste and aroma characteristics that Beaujolais receives from connoisseurs, as a rule, are wines from more expensive price categories.

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 the characteristics of the soil and microclimate allow the production of wines of the highest quality. All crus are very different, and venerable sommeliers can rant for hours about the specifics of each, but we can remember the key thing: the crus is a kind of cream of the entire category.

A little mythology in the theme for added charm. According to the legends of those places, the crusaders went to the Promised Land not for the Holy Grail, but for new grape varieties, among which was Gamay. Let us note on our own the everyday plausibility of this version of events.

In Beaujolais, most vineyards are small plots (from 1 to 12 hectares) owned by independent winegrowers 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 chateaux and 177 wine cellars, which welcome all travelers with pleasure. Throughout the year, the region hosts more than 20 festivals and celebrations of wine and food, where everyone can taste the wines of all communes, communicate with winemakers and generally join in the general festivities.

And finally, if they force you to name all the passwords, about specific names. Let’s simplify our task: in general terms, all Beaujolais wines can be divided into three categories. For passionate natures - “powerful and strong” wines, for example (just in case you remember something) Chena, Côte de Brouilly, Julien, Morgon and Moulin-a-Van. For romantics - “subtle and fragrant”: Chirouble, Fleury, Rainier, Saint-Amour. And finally, for real gourmets - “delicate and fruity” like Beaujolais Village.

Vladimir Glukhov,

wine blogger, member of the Russian Sommelier Association

All the cons of Beaujolais Nouveau

In addition to the variety, the problem is also vinification, that is, the production process itself. Obviously, two months is too short a period for quality wine. For comparison: some aged wines are allowed to be released onto the market only after 5-6 years! But Beaujolais Nouveau still needs to be delivered to more than a hundred countries on both sides of the Atlantic! So, accelerated technology is used in its production. As a result, the wines are sweet in aroma, but practically without tannins in taste. Relatively high acidity gives them freshness. Such wines are easy to drink, and many people like the aromas of candied fruits, berries, bananas and even chewing gum.

A little geography and history

Not everyone knows that Beaujolais is a region of Burgundy, located in its southernmost part. That is, Beaujelly Nouveau is a “relative” of perhaps the most expensive wines on the planet. True, Burgundians from more prestigious wine-producing regions do not like to remember this. Beaujolais, on the contrary, tries to get closer to his eminent relatives in order to give himself significance. One way or another, Beaujolais claims to be a mass-produced and affordable wine.

The phrase “Beaujolais Nouveau has arrived” was also not born yesterday. In those days there was no wine press, so people in the cities had little idea of what was going on among the peasants. And when the first barrels of wine from the new harvest arrived (often along rivers on barges, or even on carts), shouts of “The wine has arrived!” and really made the city known. People rejoiced: the grapes were harvested, the wine was made, which means everything was fine with the peasants. After all, wine then was more than alcohol: it was the safest drink, since water in cities was often of terrible quality. So “Beaujolais has arrived” is great!

Time for new wine

By the way, initially the earliest date when Beaujolais Nouveau could be released for sale was December 15th. Due to the Second World War, which affected all of Europe, in 1951 the date was moved up a month, to November 15th. Today, Beaujolais Nouveau is usually exported and delivered to stores in advance, and begins selling on the same day throughout the world. And in 2005 the slogan had to be changed. Apparently, some people find it difficult to pronounce the French Le Beaujolais Nouveau est arrivé (read “le Beaujolais Nouveau et arrive” with stress on the last syllables), so today in English-speaking countries they most often say: It's Beaujolais Nouveau time (that is, “The Time of Beaujolais Nouveau”) . In Beaujolais itself there is a five-day festival at this time, and in Lyon the night sky is lit up with fireworks.

To drink or not to drink

Whether to drink Beaujolais Nouveau is something everyone decides for themselves. The wine is really too simple, but understandable. Yes, it is clearly overrated. But it gives you the opportunity to feel like you belong to a global event. It is not without reason that in countries where large-scale events are traditionally loved, Beaujolais Nouveau is still in great demand. For example, it is loved by the Japanese, who, as you know, easily “import” holidays from other countries. It is no less valuable for those regions where little Beaujolais Nouveau occurs. The main thing is to remember one thing: Beaujolais Nouveau is a young wine, and it is designed to be drunk quickly, within a year at most. If you want to experience tradition, buy a bottle and drink right away! There is absolutely no point in preserving Beaujolais Nouveau, much less storing it for aging! And by the way, according to expert forecasts, compared to last year, the current Beaujolais Nouveau will be less sour and softer.

Soon, on the third Thursday of November, now here in Russia, in some restaurants and wine boutiques, you will be able to see the inscription “le Beaujolais nouveau est arrivé!”, which means “Beaujolais Nouveau has arrived!”

The peculiarity of this wine is that it is drunk very young, immediately after production. It is light, fruity, and has a clear cherry red color. In France they drink it to the sounds of accordion and songs.

Feast of Beaujolais Nouveau

This wine, Beaujolais nouveau, has its own holiday, which is now celebrated throughout the world. In France, since 1951, it has been allowed to sell it strictly starting from the third Thursday of November.

In a general sense, Beaujolais Nouveau is an interesting wine with a dual nature - it can be said to lie between red and white wine, as it combines the rich color of red with the ease of drinking of white. The unique region for the production of this wine is located in southern Burgundy, near the wonderful city of Lyon (which, however, does not belong to the province of Burgundy), and which, of course, hosts some of the most grandiose Beaujolais nouveau celebrations. The grapes used to make wine are called Gamay (see article). The technique used by most producers in this region is the carbon dioxide maceration (infusion) method, in which the berries are fermented whole, without the stems being removed, while carbon dioxide is pumped into large vats and the grapes are not put through a press. All this allows us to obtain a wine with a lively fruity taste and almost imperceptible tannin, with weak bubbles that can only be felt with the tongue.

Once upon a time, wine was served in cafes directly from barrels in jugs, until the late 50s - 60s of the 20th century, when they finally began to bottle it. In the 60s, a young producer, Georges Duboeuf, appeared in the region, who gave rise to world fame by starting to sell this wine all over the world, and who is called the Pope of Beaujolais. He also made a huge contribution by enthusiastically promoting Beaujolais nouveau or Beaujolais Primeur, which increased sales from less than two million bottles a year in the late 1950s to a peak of approximately 90 million bottles a year in the 1990s.

Picture from the website of the main manufacturer

Lately, interest in Beaujolais nouveau has waned; even in Paris, the arrival of new wine is more often greeted with shrugs than shouts of approval. Some wine lovers I know generally consider Beaujolais nouveau and similar young wines from other countries to be mumbo jumbo.

In 2009, there was an article in “Le Figaro”, which, among other things, said that some new Beaujolais Nouveau producers, in pursuit of profit, make large quantities of this wine of much lower quality, using chemicals in growing vineyards, yeast in production to speed up profits. Therefore, it is better to choose well-known, time-tested brands, such as Georges Duboeuf or, for example, Louis Jadot. Labels for Beaujolais nouveau usually differ from others by having a cheerful, flowery design.

I also want to warn you that wine is quite insidious, since it is easy to drink and you can drink quite a lot, but then your head will certainly hurt, so be careful not to overuse it. This year we hear complaints from winegrowers that the Gamay harvest this time is lower than last year.

It should be noted that there is a wine called simply Beaujolais and there is also one variety - Beaujolais–Villages, these wines can be stored for several years, and Beaujolais nouveau is recommended to drink a maximum of 5-6 months after going on sale. And some French people believe that it should be drunk before Christmas.

The serving temperature for Beaujolais nouveau is slightly lower than usual for red wines: 12-14 ° C. Beaujolais nouveau is usually served with meat dishes or poultry. Here, for example, is the main, very simple dish offered by the Le Figaro newspaper for Beaujolais nouveau - Bavette à l'échalote:

Ingredients (for 4 persons):

400 g thin slices of meat (preferably fillet);
2 onions – shallots;
chopped parsley;
2 tablespoons sour cream;
salt pepper.

In a non-stick frying pan, fry the meat (in France they mostly use beef) to taste. At the same time, in a saucepan, dissolve the chopped onion in a small amount of water. Add sour cream, salt, pepper. Leave on low heat for a few minutes. Spread the resulting mixture onto the cooked meat, sprinkle with chopped parsley and serve.

In addition to France, other countries, seeing the success of Beaujolais nouveau, began to sell young wines, organizing holidays. In our country, it seems to me, after Beaujolais nouveau, the Italian young wine Novello has recently become somewhat famous, which is produced using a similar technology, but from other grape varieties, i.e., it consists of a mixture of different grape varieties. What we sell now is mainly made from Merlot and Cabernet grapes. Novello also goes on sale in November, but a little earlier, on the 6th. The production volumes of this wine are, of course, significantly less than Beaujolais nouveau.

Italian “analog” Beaujolais nouveau – Novello

Label for Novello

Recently, the arrival of Beaujolais Nouveau has been widely celebrated on all continents. In India, boxes of wine are carried on elephants; some Americans now associate wine with Thanksgiving, while in Japan one hotel organizes wine baths to which it invites its guests.

To conclude the article, here are a few photos of the new wine:

From Georges Duboeuf

Village by Louis Jadot
(Wine that does not have to be drunk immediately, but can be stored for several years)

From a little-known manufacturer

Patriarche

This is where the story about the Beaujolais Nouveau festival ends.

Everyone knows about Burgundy - a well-known historical region of France. How many wonderful drinks the local winemakers gave the world. But one of the regions of this wine-growing province cannot boast of good climatic and soil conditions for growing grapevines, and its name is Beaujolais.

In this region, it would be better for winegrowers to grow apples, but how can it be, part of Burgundy without its own special wine? Local farmers found a solution and chose the most unpretentious Gamay grape for planting. This variety has some advantages:

Unpretentious.
Ripens early.
Brings a lot of harvest.

Gamay grapes begin to be harvested at the end of August, while other varieties ripen only in October. In addition to its advantages, Gamay has a significant disadvantage that should repel winemakers, namely, drinks made from such grapes cannot be stored for a long time. Within six months, all the wine must be sold and drunk, otherwise all the work was in vain. If other wines only get better with age, gradually revealing their taste, then for Beaujolais time plays a disservice.

Winemakers in the Beaujolais region do not have any difficulties selling their early young Beaujolais Nouveau wine, because the day of young wine allows them to sell out almost the entire drink!

Millions of people not only in France, but throughout the world every year anxiously wait for the third Thursday of November to attend the largest festival of Beaujolais. This is the day of new wine in France, which, despite its popularity, still causes controversy among consumers. Some people believe that young wine is an unusual and unique drink that deserves a celebration in honor of its unique taste. Other people say Beaujolais day is just a highly successful marketing ploy by Burgundian winegrowers that helps them make big profits every year by selling a mediocre drink to the unsophisticated public.

Of course, no one can judge the sides of this heated debate. Each person has the right to decide for himself which explanation is closer to him. But still, no one can argue with the fact that the Beaujolais holiday is a wonderful tradition, which is one of the main decorations of the amazing country of France. Every year, Beaujolais Day brings together many people with one goal - to visit as many pubs as possible and drink at least a glass in each unusual young French wine.

History of appearance

The celebration of the new Beaujolais harvest began in France recently, around the mid-twentieth century. Thanks to the wonderful taste of young wine and its unique atmosphere, this holiday in such a short period of time was able to achieve recognition not only in France, but throughout the world. Thanks to this, New Harvest Day has become a world tradition.

The start of the celebration begins in the small town of Bojo, where Burgundian winemakers in a single formation, armed with burning torches, march to the main square of the city, where everyone is already waiting barrels of wine from the new Beaujolais harvest.

The Day of New Wine is a grandiose celebration; it pleases and amazes with its scale all those who come. At exactly midnight, the barrels are uncorked and everyone can fill their glass with a tasty and unusual drink. You can easily guess how events will develop further, but it’s still better to visit this gorgeous and exciting festival once than to hear or read about it a hundred times. There is no analogue to this event in the whole world, except perhaps the beer festival in Germany, called Oktoberfest may come to mind.

Already, many fans of Beaujolais Nouveau are awaiting the celebration, which will take place on November sixteenth in two thousand and seventeen and November fifteenth in two thousand and eighteen.

Beaujolais nouveau or translated from French Beaujolais nouveau is an amazing young wine created in Burgundy from Gamay grapes. Gamay is an early-ripening black grape that gives drinks a unique aroma and ruby color. Sommelier Those who tasted young Beaujolais identified the following notes of the following berries:

Red Ribes.
Raspberries.
Cherry

Beaujolais Nouveau has tart notes and has twelve percent strength.

There has been controversy around the taste of this drink for a long time. They are caused by the age of the wine, because Beaujolais Nouveau goes on sale immediately after fermentation ends. That is, literally a month and a half passes between the harvest and the appearance of the drink on sale. For wines, this state of affairs seems more than unusual.

Nevertheless, Beaujolais Nouveau has a multi-million army of fans who adore this drink for its unusually light, but slightly harsh taste.

Manufacturing

To create a great Beaujolais Nouveau wine, bunches of whole grapes are placed in special tanks and then filled with carbon dioxide. This is done in order to extract grape juice from the berries without any additional influences. This process is called carbonic or carbonic maceration. It lasts from five to six days. After maceration is completed, the juice is filtered, and the skins of the berries are driven through a press so as not to miss a drop of liquid.

After this, the future wine begins the next stage - fermentation, that is, fermentation. It does not last long, about twenty-five to thirty-five days. When the wine finishes fermenting, it is immediately bottled, labeled and sent for sale.

The most common brands of young wine are:

Albert Bisho.
Domain Yvonne Metras.
Georges Duboeuf.
Louis Jadot.
Jean-Paul Thévenet.

How to drink young Beaujolais wine correctly

Beaujolais is a wine with a short shelf life. All lovers of this unusual drink know that it can last only four to six months from the date it is ready, and then it will become unusable and it will no longer be possible to drink it. Therefore, if you purchased this is wine and decided to let it brew to improve the taste, you should know that this should not be done under any circumstances. Otherwise, your festival of French young wine will end before it even begins.

Also pay attention to the production time when purchasing the drink. Real Beaujolais wine is sold only until the first spring month following the production of the year.

Before you start tasting Beaujolais Nouveau, it should be cooled to twelve to thirteen degrees Celsius and poured into classic wine glasses. In this case, you will be able to fully experience the taste of the drink and enjoy its tartness, lightness and versatility, which has already captivated many people.

What to drink Beaujolais with

In France they are accustomed to refer to Beaujolais to universal drinks that can be drunk in the morning, noon and evening, at lunch or dinner, at romantic events and in a friendly atmosphere. Therefore, there are a great many varieties of snacks to go with this wine.

But like any good wine, Beaujolais There are several traditional dishes that are traditionally served when this drink is consumed. These include:

Fans of Beaujolais Nouveau recommend that those who decide to try this wine for the first time start tasting with Beaujolais Village. This drink has a bright pleasant taste and rich aroma, suitable for various snacks, and will also come in handy at any celebration.

I have tried many different wines in my life, and my turn has come to Beaujolais Nouveau. After the first glass, I decided that I still expected more from French wine. After the second time I tried it and realized that the drink was not for everyone. Overall, I was more than pleased, the wine is versatile and I think it will go well with almost any appetizer.

But my woman didn’t like Beaujolais at first, since she is a big lover of sweets, and it is sour and bitter. But washing down her favorite cake with it turned out to be quite a pleasant experience for her, so I think that for the next romantic evening we’ll take another bottle.

We accidentally learned that all of Europe celebrates the day of young Beaujolais Nouveau wine in the fall. I was very surprised that there is such a drink made from grapes that does not decorate age. So we decided to buy it and try it.

The bottle stated that the wine had berry notes. I can’t call myself a connoisseur of such drinks, but I didn’t feel anything like it. Beaujolais is not very sweet, with a hint of sourness, but I don’t like sugary drinks. It’s bad, of course, that such wine can only be bought in winter and autumn, since I really liked it.

Beaujolais Nouveau is a very boozy wine. Even I only need a bottle to feel ready. This is my wife’s favorite wine, so during the fall-winter season it is often on our table. She even adds it to marinades, and it turns out very well.

As an old-school person, I cannot understand the fact that wine can only be stored for five months, if not less. But this is an insignificant minus; overall, the drink is good and makes me very happy with its affordable price.

Attention, TODAY only!

In the wine-growing regions of many countries, for example, in Transcarpathia, you can often see an inscription at the end of November inviting you to visit the cellar: “Le Beaujolais Nouveau est arrivé!” This translates as follows: “Beaujolais Nouveau has arrived!”

It is clear that autumn is the beginning of a new year in the viticulture cycle. But does every young drink that has not undergone long fermentation have the basis and right to be called “Beaujolais”?

Wine is a product not only and not so much of the vine variety and production technology. The climatic conditions and soil composition of the region where the berries ripened play a huge role in the taste and aroma of the drink. Therefore, it would be incorrect to say that Magarach, grown in Massandra, or Georgian Saperavi, is a Beaujolais Nouveau wine. So what kind of drink is this, the price for a bottle of which in Moscow is quite high? What do sommeliers say about him? You will learn about this from this article.

What is Beaujolais

In Burgundy, the famous wine-producing province of France, there is the Beaujolais region. It is not the most successful in terms of growing vines. If we compare its climatic and soil characteristics with Cote d'Or, where the exquisite Chardonnay and Pinot Gris varieties grow, we can say that it would be better if local farmers grew apples.

In the Beaujolais region, only the unpretentious “gamay” can be cultivated. But this variety of black grapes is very productive and ripens early. The berry picking begins at the end of August, while October is generally considered the time of wine harvest. But this is not the most important thing. A distinctive feature of “gamay” is that the wine made from it cannot be stored for a long time. A maximum of six months is the deadline for the bottle to be uncorked and drunk. If other drinks only get better with age, then for Beaujolais wine the main enemy is time. Well, carpe diem, as the ancients said. Let's seize the day and rejoice in what it brings us.

A successful marketing move?

In many regions, and not only where Beaujolais is produced, the holiday marks the beginning of a new agricultural cycle. What was last year like for the harvest? This will be shown by an uncorked one that has not yet undergone the full course of fermentation. And even though the drink is cloudy, its aroma is inexpressive, and its taste is too brutal. Experts can already tell what he will be like when he “matures.” Such joyful tastings invariably take place where the vines are grown - in Alsace, the Rhineland, Italy, Moldova... But only in the region of young wine does it mean more than just taking a sample. If you don’t sell the entire batch, you can simply throw it away. So manufacturers are trying to create a buzz around their product. And they succeed. Because Gamay, of all varieties, produces the best young wine.

Characteristics of the variety

As already mentioned, these vines are unpretentious and produce a bountiful harvest early. But the game variety turned out to be able to divide people into two camps. “A bold and bright wine with a sparkle!” - some people talk about “Beaujolais”. “Sour compote!” - others give their verdict.

Back in the sixteenth century, the rulers of the Duchy of Burgundy ordered the eradication of "gamay" on their lands. But since the vines of this variety helped out winemakers in lean years, the subjects were in no hurry to carry out the order of their sovereign. But the thirteenth-century troubadour, Jean Baudel from Arras, said this about Beaujolais: “The wine jumps like a squirrel across the palate. It sparkles, plays and sings. Touch it in the hollow of your tongue and you will feel how the wine penetrates into your very heart.” Please note that the troubadour (apparently not a fool to drink) does not sing of the aroma of Beaujolais, its delicate taste, and so on. He simply praises its effect on the body. Gamay has almost no tart tannins, which are found in fine wines. It has enough sourness to make sommeliers wrinkle their noses in contempt. Its smell is unpretentiously fruity. But it still brings a holiday to the soul.

How disadvantages turn into advantages

If a Frenchwoman can make a hat out of nothing, then her fellow winemakers went even further: they turned a minus into a plus. The fact that Gamay wine cannot be stored for a long time made it a welcome guest on French tables at the end of November. Everyone is in a hurry to try the new Beaujolais Nouveau wine. Manufacturers skillfully took advantage of the general excitement and tried to uncork the barrels as early as possible and bottle the drink for sale. The French government had to intervene. First, an edict was issued according to which Beaujolais could go on sale only after November 15. And in 1985, another date was legally established: the third Thursday of the last month of autumn. Thus, the young wine “Beaujolais” 2014 appeared on the shelves only on the twentieth of November.

There is another requirement for this alcoholic drink: final fermentation six weeks after harvest. The batch must be sold before March next year.

How to celebrate the Beaujolais wine festival

The French wait for the third Thursday of November, like children for New Year's Day or lovers for Valentine's Day. At exactly midnight in the capital of the region - the town of Bozho - the first barrel is uncorked in the main square in the light of torches. Everyone shouts: “Le Beaujolais est arrivé!” The fun begins. Beaujolais connoisseurs take a sample of the new harvest, and the rest of the public simply celebrates. After all, nothing lifts the mood more than “bold, bright, unpredictable wine” (as the French themselves characterize it), and drunk among the red autumn vines, accompanied by a crispy baguette and Burgundy cheeses.

Foreign guests cannot stand aside either, who, having once tried this light drink, will always remember it with nostalgia. Soon the young Beaujolais wine began to be celebrated in Australia, then in Japan and Thailand. In the States, it gained popularity in 2000, when an English-language motto was invented for the holiday: “It’s Beaujolais Nouveau Time!” (“It’s time for Beaujolais Nouveau!”).

Manufacturing technology

Another reason why Beaujolais wine does not receive high praise from sommeliers is the way it is produced. While noble drinks undergo a long process of natural maceration (that is, infusion on pulp), gamay is treated differently. The grapes are simply poured into small (up to 60 hectoliters) closed vats. They release carbon dioxide, which simply explodes the skin of the berries. Carbon maceration is a dishonest technique from the point of view of winemakers. The minimal amount of tannins that is present in “gamay” acquires a completely different structure. It's like putting carbon dioxide into a bottle of regular wine and passing it off as champagne. It’s the same with Beaujolais: thanks to this “explosion,” the wine releases juice under the weight of its own grapes for only five to six days. After this, the pulp is pressed and removed, and the wort is sent for fermentation, which lasts only a month.

Characteristics of Beaujolais wine

The drink has a sharp brutal taste with a distinct sourness. The wine has a faint fruity aroma. Connoisseurs detect notes of black currant, raspberry and cherry in its aroma. The color of the wine has a slight shine. It shouldn't be too rich.

Tasters unanimously talk about the deceptive lightness of Beaujolais: the wine hits the head no worse than ten-year-old cognac. Considering that people drink meters of it on holiday, this is a serious burden on the liver. How are liters converted to length? It’s very simple: a special meter tray is filled with Pot Lyonnais, Pot de ville or small 46 cl bottles.

To drink or not to drink - that is the question

If you are not a snob and love youthful enthusiasm, then this wine is simply created for you. It is bright, with a characteristic taste that cannot be confused with anything else. It may not be quite suitable for a dinner party. But in a company with friends (especially if half of them are young and pretty girls who don’t like vodka), “Beaujolais” will be just right. Another thing is that the manufacturer must have a name. Every year in Burgundy, about fifty million liters of Beaujolais are made from Gamay. More than half is immediately exported outside France. To recoup the expensive flight of goods to Russia, distributors purchase the cheapest brands. But with “game” it’s not so simple either. The fermentation time is literally ticking by the clock. If you stop the process early, the drink will come out weakly colored and inexpressive, and if you hesitate, it will be dull and musty. Therefore, you should buy Beaujolais Nouveau wine from trusted producers. The most famous are Yvon Metras, Jean-Paul Thevenet, Albert Bichot, Georges Duboeuf and Louis Jadot.

How to drink and what to serve with

The taste of young Beaujolais is best revealed at temperatures up to thirteen degrees Celsius. As an accompaniment, a French baguette cut into large pieces is required. If you decide to limit yourself to cold appetizers, serve “Beaujolais” with cold cuts and cheeses (Cabrion, Sechon, Camembert, Saint-Marcellin). Young wine is not suitable for hot dishes of beef, veal and poultry. But fatty pork and sour Beaujolais are an ideal pairing. Again, as French winemakers say, what is the year, so is the wine. That's why Beaujolais is called unpredictable. Gamay is very dependent on weather conditions. This variety produces a rich harvest every time, but the drink may be too sweet or watery. The hot summer last year made the young Beaujolais wine 2014 softer, without shocking acid. It carries the signature aroma of garden berries. Some tasters detected notes of ripe banana in the bouquet of the current Beaujolais.

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