Definition: Beaujolais

It is a large wine-growing region known throughout the world, especially since the creation of Beaujolais Nouveau in 1951. Beaujolais covers 22,800 hectares, spread between Saint-Amour and Lozanne, near Lyon, across 96 communes that produce red wine from a single grape variety, the Gamay noir à jus blanc, which reigns supreme. However, 0.5% of the area is planted with Chardonnay, producing the little-known Beaujolais Blanc and Beaujolais-Villages Blanc wines. Planting densities are among the highest in the world (9,000 to 13,000 vines/hectare). Beaujolais winemaking is unique, combining semi-carbonic maceration (or whole grape vinification) with traditional fermentation. The grapes must be harvested manually to avoid any damage to the berries. Once prestigious, Beaujolais' reputation has unfortunately suffered since the 1990s, especially since the euphoria surrounding Beaujolais Nouveau.

Beaujolais production is divided into three families:

Beaujolais (9,700 ha) is the largest appellation. It accounts for 48% of production, half of which is sold on the third Thursday of November under the Beaujolais Nouveau label, to be consumed within six months.

Beaujolais-villages covers 39 villages (6,425 ha) and accounts for 26% of production by volume. These wines are richer and more colourful than Beaujolais. Part of the production (28%) is also vinified as Beaujolais-villages nouveau.

Beaujolais crus account for a quarter of the total harvest. These are the jewels in the crown of Beaujolais production, capable of ageing for three to seven years. We list them here, from the lightest to the most tannic:

Les Coteaux du Lyonnais (250 ha), the southernmost but least known, except in Lyon, of course.

Chiroubles (380 ha), the highest in terms of altitude, is distinguished by its floral aromas (peony) and delicate velvety texture.

Brouilly (1,310 ha), the largest in terms of surface area. It is a colourful wine with red fruit aromas and a vinous body.

Régnié (480 ha), the most recent (AOC in 1988), with aromas of small red fruits, a wine of beautiful finesse.

Saint-Amour (325 ha), located furthest north, has a purplish colour. It is recognisable by its aromas of kirsch or reseda, with a soft and harmonious body.

Côte-de-Brouilly (325 ha), the most central, located on the hill of the same name in the heart of Beaujolais. Very balanced, this racy wine has aromas of fresh grapes.

Fleurie (875 ha), the most feminine, with floral aromas that make it an elegant wine.

Juliénas (610 ha), the most Parisian, with fruity and floral aromas and a lively body that mellows with age.

Chénas (285 ha), the most confidential, with a fleshy and enveloping body.

Morgon ( 1,145 ha), a full-bodied wine with good ageing potential, which draws its terroir from volcanic-sedimentary soils impregnated with iron oxides known as "morions".

Moulin-à-vent (680 ha), the oldest of the Beaujolais crus, generous, full-bodied and well-balanced on the palate. It can often be kept for around ten years.

Simple Beaujolais and Beaujolais Nouveau wines are served chilled (12 to 14°C) and are the perfect accompaniment to white meats, charcuterie, offal, terrines and goat's cheese. The more full-bodied and robust Beaujolais wines are served at 14 to 16°C. They go well with Charolais red meat, coq au vin and certain cheeses (Beaufort, for example).

This terroir is the southernmost in Burgundy. This relatively recent vineyard appeared after the Revolution. It is planted with a single grape variety, Gamay noir à jus blanc, on granitic schist soils. Beaujolais wines are produced using a special vinification process that traps carbon dioxide, increasing the intensity of the aromas through the explosion of the grape berries. In addition, the grapes are neither crushed nor destemmed, and ageing in barrels is virtually non-existent, so the wine is produced in two months. Bottling is very quick. This colourful and fruity wine is generally best drunk young. It is charming, youthful and fresh. Gamay, which is thought to be an old mutation of Pinot Noir, gives the wine its distinctive taste of English sweets and banana. However, it should be noted that in recent years, wines from this appellation have become more full-bodied and fruity. Now recognised and appreciated, Gamay was long underestimated. In 1395, Philip the Bold, Duke of Burgundy, ordered its total disappearance from the vineyards of the Côte-d'Or. This discredit remained ingrained in people's minds for a long time.

As there are several appellations in this vineyard, we must therefore talk about the Beaujolais wines:

Beaujolais (9,700 ha): This is mainly a wine for drinking at the bar.

Beaujolais Nouveau. See Beaujolais Primeur.

Beaujolais Villages: produced in 39 communes, these wines are similar to the previous ones but are slightly more full-bodied.

Beaujolais blanc: Beaujolais blanc accounts for only 2% of wine production in the Beaujolais region, which explains why it is often overlooked. However, it is not lacking in charm and the Chardonnay (the main grape variety), combined with Aligoté and sometimes Pinot blanc, reveals very flattering floral and fruity notes in its early youth. After a few years, the aromas evolve to reveal notes of hazelnut, honey, butter and brioche. Its freshness and finesse make it an ideal wine for an aperitif, on its own or accompanied by a fruit cream (blackcurrant, raspberry, blackberry, etc.).

Red wines are generally served at room temperature. Which vineyard produces red wines that are best served chilled? The answer is Beaujolais. The Gamay grape variety produces fruity, fairly light red wines that should be served at a temperature of between 13 and 16°C, depending on the vintage. These wines are ideal in spring and summer to accompany barbecues. They are also ideal with fish dishes and cheeses, particularly goat's cheese. Serve at a temperature of between 9 and 10°C.

Beaujolais wines: produced from granite soils, they are very pleasant and can accompany a wide range of dishes.

The twelve Beaujolais crus are: Beaujolais, Beaujolais-Villages, Brouilly, Chénas, Chiroubles, Côte-de-Brouilly, Fleurie, Juliénas, Morgon, Moulin-à-Vent, Régnié and Saint-Amour.

Producers of the ten Beaujolais wines have suffered from the reputation of "primeur fashion", sometimes accounting for half of total production, with unrestrained and, unfortunately, often slanderous press campaigns. However, the major Beaujolais producers have managed to restore their appellation.