Like a wonderful friend, Beaujolais is a wine that you’ll look forward to reuniting with again and again. It’s light and welcoming yet hearty and warm – can you say BFF?
Beaujolais, a small region in France inside the larger well-known Burgundy region, is a wine paradise. The red is made with Gamay grapes and the less common Beaujolais Blanc is made with Chardonnay grapes. Beaujolais wines haven’t been given their due credit, as they seem to have fallen under the shadow of Burgundy’s Pinot Noirs and Chardonnays.
If you’ve never tried a Gamay, odds are you’re not alone. It’s not a very popular grape, which makes it a true discovery (all the more reason to love it). If you like to drink white wine or prefer light- to medium-bodied reds, Gamay wines, such as Beaujolais, are worth getting to know. Typically lighter in style with perfectly balanced fruit flavours, they’re undeniably refreshing and delicious. They offer extremely great value and always please a crowd.
It’s virtually impossible to make a bad pairing with Beaujolais. The medium-bodied flavour of a Beaujolais Gamay is the perfect companion for almost any type of food – from cheeses to pork to rich comfort foods. The red can be oaked or not, making it adaptable and delicious.
If you’re looking to take your love for Beaujolais up a notch, look for the crus, which are wines produced in the smaller areas inside the region of Beaujolais (from north to south): Saint-Amour, Juliénas, Chénas, Moulin-à-Vent, Fleurie, Chiroubles, Morgon, Régnié, Brouilly and Côte de Brouilly. There’s rarely a mention of Beaujolais on the label, since these exist as separate entities, so look for the name of the crus when you’re shopping.