Noun, dry fruity light red wine drunk within a few months after it is made; from the Beaujolais district in southeastern France, just above Lyon.
Enough ? No, it’s not enough.
November is the month of Beaujolais and from 1951, the release of Beaujolais Nouveau becomes an event of increasing importance.
So, this month of discovery will culminate on November 16th with the arrival of the Beaujolais Nouveaux 2017.
The Beaujolais vineyard has 12 appellations, including 10 crus. You know them all? Ten wines, that's a lot of names to remember. Here is a tip to remember!
"After July, Red Cherries May Fly Between Curious Cats"for:
ST Amour, Juliénas, Régnier, Chénas, Morgon, Fleurie, Brouilly, Côte de Brouilly, Chirouble...
The Beaujolais appellation wines can be produced by all Beaujolais vineyards in the Rhône and Saône-et-Loire territories.
The Beaujolais vineyards cover two geological regions, with granite soils to the north and calcareous soils to the south, just above the gastronomical capital of LYON.
It is a complex moderate oceanic climate, with continental and Mediterranean influences .
The products, the wines
The appellation brings together six different products: Beaujolais blanc, Beaujolais rosé, Beaujolais rosé new or primeur, Beaujolais rouge, Beaujolais red new or primeur and Beaujolais superior.
The majority of the production is made with the gamay grape, but the legislation authorizes other grape varieties: chardonnay, aligoté, melon, pinot gris and pinot noir.
Gamay is a weak yet fertile variety. The best gamay wines are obtained on acidic and granitic soils. The Beaujolais has a red color nuanced with violet, it is poor in tannins but reveals a good acidity. It generally has a fruity character (red and black fruits) but expresses little complexity at the aromatic level.
Harvesting is done mainly by hand, the bunches of grapes must arrive intact in the vats.
The process of carbonic maceration much explains the very particular type of wine that is produced there. The grapes are whole and the vat is closed for a few days. The saturation of the tank prevents the grapes from breathing, forcing them to an anaerobic mode of operation. This evolution within the grape is like a beginning of fermentation. It produces a little alcohol and flavor precursors. Then, the grapes are crushed and a traditional fermentation continues.
For the wines intended to be raised and kept several years, (Beaujolais and Beaujolais-non-early villages, as well as the Beaujolais crus) the vinification is semi-carbonic, halfway of the vinification Burgundy.
Now, what’s on?
In fact, it’s nearly time to discover again, like a never ending story, a good Beaujolais, nouveau or not.
Conversely, it is imperative to understand that not all vine growers are equal, the industrialists of the quantity does not tend to the quality. Only natural wines and winemakers respectful of the soil, the climate and the season, will know how to produce the best variants for:
- the joy of drinking a good glass of this fresh juice; simple but not ordinary, a pure sin and a pure pleasure. Foremostly, in the spirit of French and European or even Oregon naturally winemaking, Beaujolais will always lead as a wine to share amongst friends!
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