PARIS, Nov 18 — At midnight on Nov 21, the latest Beaujolais Nouveau will make its debut in the glasses of loyal fans. In recent years, the Beaujolais Interprofessional Union has taken on the task of restoring the reputation of this young French wine, whose distinct flavour has been much-maligned by wine connoisseurs. For wine lovers looking to form their own opinion on Beaujolais Nouveau, here are five essential points to keep in mind.
Beaujolais Nouveau is produced through short maceration
This is the main element accounting for the uniqueness of this world famous wine, which is particularly favoured in Asian countries. The maceration process lasts four to five days at most. Failing to abide by this time frame can result in a primeur wine that is either too light or alternatively too tannic and harsh.
Beaujolais Nouveau is made through a single grape varietal: Gamay
The only wines that can be called Beaujolais Nouveau are made with this grape, also known by its full name: Gamay Noir à Jus Blanc. Another specificity of the process is that the grapes are used in whole clusters, a technique known as the Beaujolaise method.
There is more than one Beaujolais Nouveau
The name “Beaujolais Nouveau” actually refers to two distinct appelations d’origine contrôlée or AOCs: Beaujolais and Beaujolais-Village. Furthermore, each winery has its own particular methods and savoir-faire, not to mention varying soil conditions from one vineyard to another. As a result, there is not one Beaujolais Nouveau but a vast array of different wines, with tasting qualities that may vary considerably. Also, though Beaujolais Nouveau is traditionally red, some winemakers have been producing rosé versions since 2007.
Beaujolais Nouveau isn’t just a lower-priced wine
In spite of its reputation as a cheap wine made for quaffing, high-quality Beaujolais Nouveau can be found in high-end wine retailers and restaurants. While large-scale wine traders purchase around 67 percent of the Beaujolais Nouveau production – which is exported or sold in France at wholesale to supermarkets – the remainder is purchased by other parties, including individual connoisseurs, restaurants and small-scale wine boutiques.
“Beaujolais” doesn’t just refer to young wine
After November’s Beaujolais Nouveau celebrations have died down, the wine makers in the Beaujolais and Beaujolais-Villages regions continue to tend to their vineyards and their cellars, just like their counterparts in the Bordeaux region. According to Inter Beaujolais, the two AOCs each produce around 130,000 hectolitres of “vins de garde,” or wines with great aging potential. The production and aging process for these wines is much longer, lasting through the spring. These more traditional Beaujolais wines generally have a more refined label than the colourful and often quirky labels found on “Beaujolais Nouveau” bottles. — AFP-Relaxnews
