📍 Beaujolais

Beaujolais is a hilly region in eastern France, north of Lyon and south of Mâcon. It lies next to Burgundy but is regarded as a separate zone. The main grape is Gamay, which gives light red wines with cherry and raspberry aromas.

The northern part sits on granite soils. Here lie ten crus, separate appellations named after villages: Juliénas, Morgon, Fleurie, Moulin-à-Vent, Saint-Amour and others. These wines are fuller and can age for several years. In the south, clay and limestone dominate, and the wines are simpler and lighter. The Coteaux du Lyonnais area is also here.

A typical local technique is fermentation of whole bunches (carbonic maceration), which preserves fruitiness and gives soft tannins. The best-known young wine is Beaujolais Nouveau, released on the third Thursday of November.

Besides reds, rosé and white wines are made, mainly from Chardonnay. Beaujolais lies right next to Burgundy, but its wines are usually lighter and cheaper. Red Beaujolais is best served slightly chilled, around 14 degrees, so that the fruit aromas show more clearly.