Beaujolais
Burgundy and Loire supply most of our Beaujolais, from producers like Dupeuble and Anthony Thevenet Morgon.
Beaujolais questions
What grape is Beaujolais made from?
Beaujolais is made almost entirely from Gamay, a red grape known for lively acidity, red berry fruit, floral aromas, and light to medium body. The region lies south of Burgundy, though its wines have a distinct identity. Some producers use carbonic or semi-carbonic maceration, which can emphasize fresh fruit and a silky texture.
What does Beaujolais taste like?
Expect raspberry, cherry, cranberry, violet, and sometimes banana-like fruit in very young carbonic styles. Basic wines are usually light and juicy, while village and cru Beaujolais can be deeper, earthier, and more structured. Morgon and Moulin-à-Vent commonly have the potential for added complexity and aging.
What is the difference between Beaujolais and Beaujolais-Villages?
Beaujolais-Villages comes from designated communes in the northern part of the region and is often more concentrated than basic Beaujolais. Both are generally Gamay-based and fruit-forward. Cru Beaujolais is a further step in geographic specificity, named for one of ten crus such as Fleurie, Morgon, or Brouilly, each with its own typical character.
What food pairs with Beaujolais?
Serve Beaujolais with roast chicken, charcuterie, pork chops, salmon, mushroom dishes, or lightly spiced Asian food. Its bright acidity and low to moderate tannin make it more flexible than heavier red wines. Chill it slightly to around 55 to 60°F. Fuller cru versions are especially good with duck, burgers, and lentil-based dishes.