Beaujolais is a wine region south of Burgundy in eastern France, known primarily for red wines made from Gamay. The region extends from the southern Beaujolais area near Lyon to the ten Beaujolais Crus in the north. Styles range from light, fruit-forward wines intended for early drinking to structured, age-worthy cru wines.
The southern part of Beaujolais has more clay and limestone influence and produces many Beaujolais and Beaujolais-Villages wines. The northern crus are generally associated with granite and other varied soils, with differences in elevation and exposure. The ten crus are Brouilly, Côte de Brouilly, Régnié, Morgon, Chiroubles, Fleurie, Moulin-à-Vent, Chénas, Juliénas and Saint-Amour.
Gamay is the principal grape for Beaujolais red wine. It can show red cherry, raspberry, violet and sometimes earthy or savoury notes. Carbonic or semi-carbonic maceration is commonly associated with some fruit-forward styles, but not all Beaujolais is made this way; cru wines may use more traditional fermentation and extraction methods.
Beaujolais Nouveau is released shortly after harvest, traditionally on the third Thursday of November, and is designed for early drinking. The ten crus are separate appellations with distinct styles and greater ageing potential in many cases. Morgon and Moulin-à-Vent are often among the more structured crus, while Chiroubles and Fleurie can be more delicate.
Light Beaujolais can be served slightly chilled with charcuterie, roast chicken, pork, salads and casual dishes. More structured cru wines pair with duck, mushrooms, grilled meats and richer poultry preparations.
Example: serve Beaujolais-Villages slightly chilled with charcuterie, or pair Morgon with roast pork and mushrooms.
Chef’s note: Beaujolais is not all Nouveau. The crus can be serious wines with structure and ageing potential.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
