Beaujolais nouveau : the tradition
The month of November announces the arrival of Beaujolais Nouveau, a tradition that started in 1951. It’s an unavoidable “rendez-vous” for the person who likes to discover traditionally this new vintage. (winelovers)
The Beaujolais tradition in a few numbers…
Beaujolais Nouveau is produced on the entire Beaujolais and Beaujolais-Villages appellation area. It is mainly made from the Gamay Noir grape variety.
It represents 22% of the total marketing of the Beaujolais which represents 14,3 millions of bottles.
The process of production
One of the particularities of Beaujolais Nouveau is the use of a typical winemaking method : a carbonic maceration.
This technique consists of putting the entire grape, uncrushed and striped, in a hermetic airtight tank saturated with CO2 to produce intracellular fermentation. That way, the grapes ferment around ten days before being pressed.
What pairs well with Beaujolais ?
Nothing more simple than to pair Beaujolais nouveau with some “charcuterie” (cold cuts), tasty cheese and friends ! If you have a big appetite, we recommend you a homemade burger “à la française”.
Every third Thursday of November, Beaujolais Nouveau invites us to cheer and celebrate the simplicity of a young and fun wine ! It’s a moment to enjoy good company, simple pleasures, and the joyful spirit of French wine culture.
