The Beaujolais Wine Region of Southern Burgundy

A Closer Look into this Under Appreciated Place

Jul 7, 2009

On the south end of Burgundy, France lies the Beaujolais wine region. The hillsides of this region is laddened with vines that produce vibrant, early drinking wines

Beaujolais is a wine region at the southern end of Burgundy, France. This is a sunny region influenced by both the Atlantic and the Mediterranean. Even though its apart of Burgundy, the wines that come from this part of the region are completely different in grape variety's grown, and styles of wine produced. The northern part of Burgundy with its limestone, chalky, calcareous soil, produces some of the worlds highly sought after, long lived, wines. Famed named plots of land like Pommard and Montagny, are Pinot Noir and Chardonnay dominated. The southern region, Beaujolais, with its granite based soil, produces just the opposite. Wines from here are made to be consumed young, with the red variety, Gamay, being the predominate grape used. Gamay is considered the "noble" variety in this part of Burgundy, producing wines that are vibrant, aromatic, fruity, fun and a great value for wine lovers who enjoy early drinking wines.

The name Beaujolais is both the name of the wine region and the wine. This naturally low in tannin, fruity wine is served chilled as a carafe wine in French restaurants and bistros. Fermentation and vinification tradition plays an important role in the way this part of the region produces such lively wines. Hand harvested, whole bunches of grapes are emptied into fermentation vessels, the bottom bunches of grapes are crushed by the top layer of grapes causing fermentation to begin. This in turn engulfs the tank with carbon dioxide gas causing the top layer to start an intracellular, or internal fermentation, air-goes the term "carbonic maceration". This "whole bunch" process produces young fashioned wines that tastes and smells of black cherry and black raspberry, with a hint of peppery spice. Grapes fermented in this way keep their freshness and fruitiness and need be drunk early, usually within 2 years of bottling. The famous Beaujolais Nouveau wine, released during the third week of every November, is made this way. Just in time for Thanksgiving.

It's very rare to see estate bottled Beaujolais. Most Beaujolais is blended, bottled and sold by negociants, or wine merchants, who get their wines or "grape must" from a host of growers and cooperatives in the region. There are a couple of advantages with this, for them, they are able to blend the best lots of wine and come up with a version, at final bottling, that is unique for their label. The advantage for us being a wine that is early drinking and affordable.

There are different categories of Beaujolais wine: Beaujolais, Beaujolais Superieur, Beaujolais-Villages and Beaujolais Cru. Although Beaujolais is considered a young early drinking wine, there are some appellations or plots of land that produce wines that have more depth,(you know this by the violet and rose bouquet on the nose), and in some cases more complexity. This complexity is sought after by wine enthusiast and connoisseurs alike.

The Beaujolais and Beaujolais Superieur would be considered simple table wines. The grapes used for these wines come from cooperatives throughout the region of Beaujolais. Beaujolais-Villages wines are a little more complex than the former. Gamay grapes grown on hillsides of this specific area are used to make this wine. There are ten hillside villages or Crus, each grow grapes that produce wines that show their own individuaity and style:

• St.- Armour - the most northerly of the ten, produces beautiful deep cherry colored wines with a soft cherry bouquet, light tannin and cherry flavor

• Julienas - situated in the hills just above St.- Armour, produces deep cherry colored wines with a soft cherry bouquet, smooth tannin, with berry and spice flavors.

• Chenas - the smallest of the ten Crus, produced a rich and meaningful rose scented wine

• Moulin-A-Vent - produces an intense wine with deep cherry color, intense cherry and violet bouquet, tannic structure and spicy cherry fruit.

• Fleurie - the most popular of all the Beaujolais Crus, produces wines with a floral fruity bouquet, and layers of dark cherry and raspberry flavor providing elegant depth and complexity with each sip.

• Chiroubles - produces delicate low tannin wines with layers of deep cherry flavor

• Morgon - the most powerful of all the Crus, with layers of deep cherry flavor, spice and earth

• Regnie - one of the newest Crus, 1988, produces wines that have deep cherry and raspberry flavor, with low tannin.

• Brouilly - produces aromatic wines with flavors of deep cherry and raspberry.

Most of these Crus are imported to the United States. St.-Armour, Fleurie, Chiroubles and Brouilly are widely imported and are available at fine wine shops. Some of the best known negociants of Beaujolais wine are; George Duboeuf, Barton& Guestier, and Louis Jadot

The Beaujolais region of France produces wines that are the best expression of the Gamay grape. It's fruity, easy to drink and a must for all wine lovers to experience, taste and enjoy.

The copyright of the article The Beaujolais Wine Region of Southern Burgundy in French Wine is owned by Jacqueline Chambliss. Permission to republish The Beaujolais Wine Region of Southern Burgundy in print or online must be granted by the author in writing.