Beaujolais Wine

Beaujolais is a winemaking region in eastern France renowned for its vibrant and fruity red wines, primarily crafted from Gamay, the region’s signature grape.

Until recently, Beaujolais was most famous for its Beaujolais Nouveau, a young, fresh wine released just a few weeks after the harvest, on the third Thursday of November. Known for its bright, juicy flavors of red fruit, this wine is intended to be enjoyed young.

In the last decade or so, the region has become celebrated for its elegant and complex Cru Beaujolais wines from 10 specified villages (and their surrounding areas). In addition, the region also produces Beaujolais-Villages, wines made from grapes that are sourced from specific villages noted for their high quality.

With its range of wine styles, winemaking traditions and Beaujolais Nouveau’s global appeal, it should be no surprise that Beaujolais is one of France’s key wine regions. Beaujolais wines are appreciated for their easy-drinking nature, versatility with food and typically affordable prices (especially when compared to the neighboring region of Burgundy).

Beaujolais is known for one grape variety: Gamay. This thin-skinned red grape accounts for around 98% of the region’s wine production.

Gamay creates light, ruby-hued red wines with low levels of tannins and high acidity. Beaujolais red wines are immediately recognizable for their ripe, juicy flavors of red berries, including strawberries and sour cherries, plus a signature note of black pepper. Floral aromas of lilac and violets are also typical.

What makes Beaujolais’ Gamay wines stand out is the use of carbonic maceration, a process that involves fermenting the grape juice inside the grape before crushing it. This softens the variety’s natural sharpness, making its tannins gentler and bringing out more fruit flavors.

However, some winemakers focus on making high-quality wine using standard winemaking methods more akin to those used in nearby Burgundy—using more traditional fermentation methods and aging the wine in oak barrels to enhance its complexity and ability to age.

A small amount of Chardonnay is grown in the region, too. This is used to produce white Beaujolais wines (Beaujolais blanc), which represent a tiny fraction of the region’s overall production.

Beaujolais has several quality classifications for its wines. These are based on the appellation (recognized wine growing area) where the grapes are grown, how the wine was made and how long it’s aged.

• Beaujolais AOC—The most basic classification used to describe any wine made in the Beaujolais region.
• Beaujolais-Villages—A middle tier that covers red wines made with grapes grown in 38 specified villages in Haut Beaujolais that are recognized for their quality.
• Cru Beaujolais—Representing the highest quality Beaujolais wines. Only 10 villages from the region produce these wines, including famous crus like Morgon, Moulin-à-Vent and Fleurie (see full list below).

Each of the 10 Beaujolais Cru wine districts is famous for its high-quality wine with unique flavors.

Saint-Amour—This northernmost Cru produces fragrant wines.

Brouilly—The largest and most southern of the Crus, it produces generous, fruit-forward wines known for their balance and charm.

Chénas—This Cru is known for rustic wines featuring a distinctive floral bouquet.

Chiroubles—A high-altitude Cru making lighter, more delicate wines.

Côte de Brouilly—Situated on the higher slopes within Brouilly, Côte de Brouilly wines tend to be more structured with a mineral edge due to its volcanic soils.

Fleurie—Known as the “Queen of Beaujolais,” Fleurie produces elegant, aromatic wines with floral and red fruit notes.

Juliénas—Named after Julius Caesar, this Cru wine carries notes of cherries and berries, along with hints of cinnamon.

Morgon—Produces some of the most full-bodied wines in Beaujolais, with richer, darker fruit flavors and good aging potential. It is also home to the famous vineyards of the Côte du Py. 

Moulin-à-Vent—Often considered the most prestigious Cru, Moulin-à-Vent produces robust, complex wines that can age for several years, developing Burgundy-like characteristics over time.   

Régnié—The newest Cru, officially recognized in 1988, is known for its silky and easy-drinking wines.

Beaujolais Nouveau Day falls on the third Thursday of November every year. It marks the release of the year’s Beaujolais Nouveau wine. This is an early-release wine traditionally enjoyed by vineyard workers to celebrate the end of the harvest.

What makes this wine worthy of celebration is its unique production process—carbonic maceration—which contributes the most to its easy-drinking, fruit-forward character.

Marketer Georges Duboeuf is credited with the growing popularity of Beaujolais Nouveau in the 1960s by setting up a race to see who could deliver the first bottle to Paris. Although the race no longer exists, the occasion is still marked with parties, fireworks and music by wine lovers worldwide.

Beaujolais Nouveau Day begins at precisely one minute past midnight, with those celebrating declaring, “Le Beaujolais Nouveau est arrivé!” (The Beaujolais Nouveau has arrived!) as they uncork a bottle of the delicious red wine.

Beaujolais wines are known for their bright and fresh fruit flavors. These often include red fruits like cherries, raspberries and cranberries. Sometimes, especially in Beaujolais Nouveau, you might also notice a distinctive banana flavor or even hints of bubblegum.

Some Beaujolais, particularly those from the Fleurie Cru, can also offer floral aromas, like violets. As you move up to the cru level, you may start to notice more complex spice, earthy and mineral notes, adding depth to the wine’s character.

Although most Beaujolais wines are intended for early drinking, Cru Beaujolais can age well and develop more complex flavors over time.

Beaujolais wine pairs well with a variety of foods. Its light, fruity flavors match perfectly with chicken, turkey or light meats. You can also enjoy a glass with fish dishes, like tuna or salmon.

It’s also a good choice for a picnic, as it pairs well with cold sandwiches, salads or charcuterie. And since it’s a French wine, don’t forget about cheese—Beaujolais is excellent with Brie, Camembert or goat cheese.

Beaujolais is best served slightly chilled, around around 54°F to 56°F. Chill in the fridge for 15-30 minutes before serving.

While it’s not necessary to decant Beaujolais, especially Beaujolais Nouveau, some of the older or more structured Cru Beaujolais wines might benefit from a short decanting period to let their aromas and flavors open up.

Use a regular red wine glass for serving Beaujolais. The bowl shape allows the wine’s aromas to gather and be directed towards your nose.