Beaujolais AOC
Production area
Bourgogne Franche-Comté
Of the 12 appellations within the Beaujolais region, this is the most extensive. Located to the north of Lyon, its growing area covers the entire wine-growing region. The soils here vary widely, producing 90% reds, but also whites and even rosés. And then, of course, there is the super-famous Beaujolais Nouveau which is the only one allowed to be produced with the Beaujolais-Villages appellation. At the end of the day, the area produces simple, pleasant wines, and a whole lot more…
What you need to know
In the 13th century, the Lords of Beaujeu gave their name to the region where they had ruled for at least 300 years; however, the wines produced there took a lot longer to make their name. It wasn’t until the 17th century that they started to catch on, mainly in the traditional bouchon restaurants in Lyon and other taverns. We had to wait until 1937 for Beaujolais AOC (appellation d’origine contrôlée – controlled designation of origin) to see the light of day, followed 14 years later by the first marketing campaign for Beaujolais Nouveau. It was an immediate success, sealing the appellation’s fame in all four corners of the world. And rightly so, as it perfects the art of producing crisp, fresh wines which, in short, are simply seductive. And that applies to all three colours: white wines from Chardonnay grapes; red and rosé, from the Gamay variety. Not to mention their myriad nuances thanks to different approaches from one wine grower to another, and a unique mosaic of almost 300 soil varieties, registered as a UNESCO World Heritage Site.
Characteristics
Smell
In the Beaujolais AOC, the whites flaunt floral and mineral notes, reds the flavour of intense red fruits with a touch of spice, and rosés the delicate aromas of flowers and raspberry, blackcurrant, redcurrant and strawberry…
Look
As for colour, the whites are as clear as crystal with glints of gold, the reds are crimson and the rosés a pale salmon-pink.
Taste
Full and generous with notes of peach, apricot and sometimes even vanilla for the whites; fresh and round for the reds with a hint here and there of small red berries; supple and fruity for the rosés.
Editor's note
« It is impossible to talk about Beaujolais AOC without mentioning Beaujolais Nouveau, its early wines released in the same year as the harvest. Marketed for the first time in 1951, they put the entire appellation on everyone’s lips. Every year, the same ritual takes place: ever since a decree in 1985 ordered that these wines of sheer pleasure could go on sale on the third Thursday of November, the whole world (re)discovers them on that date, whether reds… or rosés. Of course, production remains a close-guarded secret, but since its launch in 2006, it is gaining ground! »
How to use
Storage
Apart from early wines which are intended to be drunk in the next few months, wines with this appellation can be kept for several years.
Best enjoyed
Whites, reds and rosés with the Beaujolais AOC lend themselves just as well to aperitifs with or without buffet snacks, as to a meal with friends.
Pair with
The whites call for hearty dishes such as cod in cream sauce, chicken supreme or a seafood risotto; reds pair well with chicken-liver terrine, andouillette sausage or braised veal breast…; while something more delicate goes well with rosés, so maybe parsley ham or grilled prawns, for example.
