Beaujolais

Beaujolais is a light-bodied red wine, with relatively high amounts of acidity. It is made in the historical wine producing region Province of Beaujolais, mostly from thin-skinned Gamay grape, which makes it very low in tannins, and therefore it is often treated like a white wine and served slightly chilled.

Although it rarely needs decanting, after being open for a while, it will gain some aromatic complexity, with a fresh cherry and blackberry fruit nose and spicy, earthy notes in the background. It is classified in three categories: Beaujolais AOC, Beaujolais Villages AOC, and Cru Beaujolais.

According to the body, Beaujolais can be paired with a wide range of dishes. Beaujolais Nouveau, the lightest and mass-produced style of this wine is typically used as an aperitif with salads; the lighter Cru Beaujolais, such as Brouilly, Régnié and Chiroubles, pairs well with poultry, while the heavier and richer, fullest bodied of Cru Beaujolais, like Morgon, Régnié, and Juliénas, pair better with red meats and stews.