Beaujolais-A brief introduction to the region
In preparation for week 2 of our Online Tour De France we are briefly exploring Beaujolais.
Beaujolais is a fairly small area (just 34 miles long and 7-9 miles wide) and lies just south of Burgundy. It makes wine with Gamay grapes. And unlike its Burgundian counterparts it is one of the few wine regions of France that doesn’t take itself too seriously.
The area is naturally divided into two sections by the Nizerand River. You’ll find different soils on each side of the river. This is important to note because the soil types hold the key to Beaujolais’ flavor. There’s mostly granite and schist (decomposed rock) to the North and clay-based soils (marl) to the South.
There are 3 Classifications of Beaujolais wine:
- Beaujolais AOP
- Beaujolais Villages AOP
- Cru Beaujolais
Located on the Northern side of Beaujolais are the Beaujolais Crus. These wines are more complex and are known to age well: St-Amour, Juliénas, Chénas, Moulin-a-Vent, Fleurie, Chiroubles, Morgon, Régnié, Brouilly, and Côte de Brouilly.
Beaujolais Nouveau
Much of Beaujolais’ wine is slurped on a single day before the vintage is even over. The official celebration happens on the third Thursday of November and it’s called Beaujolais Nouveau Day. Barrels are rolled through the streets to shops and it has a cheerful reputation.It has become internationally famous for races by distributors to get the first bottles to different markets around the globe.
Food Pairing
Beaujolais is a light red wine made with Gamay Noir grapes. Typically expect lighter raspberry, tart cherry and cranberry. Secondary characteristics involve mushroom, forest floor, smoke, violet, Baker’s yeast, banana and bubblegum.
JEAN-PAUL BRUN BEAUJOLAIS 'LE RONSAY' 2018
This wine is a foodie’s dream. Low tannins, bright acidity, and little oak, make for a wine that pairs with most foods. Try a Beaujolais Cheese Board with cheddar, port salut, pâté de Champagne, cranberry & hazelnut crisps, blackberries, and apples.
