Beaujolais is Burgundy's southernmost region, however it has nothing in common with this region in terms of climate, and grape varieties grown. The grape that is used to make Beaujolais wine is only made from Gamay grape. This grape variety really is outstanding from this region and wine from others hardly compares. The soil is largely decomposed granite in the north of the area on the hillsides, and in the south its made of clay, sedimentary rock and limestone. In all there are 96 villages recognized as making good Beaujolais. However only 10, mostly on the hillside are known to make the best wine, known as crus Beaujolais.

Beaujolais light texture is not only a result of Gamay grape variety, but is derived from the unusual way the wine is made. Instead of pressing the grapes and extracting some tannin from the skins and pips, grapes are placed whole into fermenting tanks from which air has been sucked out with carbon dioxide. The process is much gentler than pressing between metal plates, the skins burst from the build-up of gas and the grapes of the bottom are simply crushed by those on top. This process is called 'carbonic maceration'.

There are 3 categories:
● Beaujolais
The basic stuff, mainly from the south, not from the granite hillsides where land is more fertile. These wines can be lighter with less fruit flavour.

● Beaujolais-Villages
Better wines. From 39 villages in the hillside, poorer soil, yields better wines. Villages  name may be stated if the wine solely comes from that village, otherwise its a blend of grapes from several villages.

● Beaujolais Cru
The best. The wine comes from 10 special villages on steep granite hills. These wines are denser, carry amazing flavours and these are the wines that can be aged. This is the list of the villages: St-Amour, Julienas, Chenas, Moulin-a-Vent, Fleurie, Chiroubles, Morgon, Regnie, Brouilly, Cote de Brouilly.

● Beaujolais Nouveau
Wine released in November, its 7-9 weeks old and it is suppose to be a celebration of the harvest. It tastes raw, avoid it.

When tasting young and more basic type of wine, have it chilled.



Georges Duboeuf producing a lot of wine for export. He is very successful and his wines quality is not outshined by quantity.

Other regions: J. Lohr's Wildflower Gamay, from California, US, is a good approximation of a young cru wine.
Switzerland uses Gamay grapes in blends with Pinot Noir.
It is also grown in Burgundy, Loire, Rhone but in general Gamay doesn't do well on different soils.


 

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TASTING NOTES
Gamay grape is the lightest of red wines. It shows most prominently simple strawberry fruit, as well sweet black cherry and raspberry. Aromas may resemble bubblegum, banana flavoring. It is a fresh crunchy acidic wine with little or no tannin. A young Beaujolais can be extremely acidic, but the French don't mind it as much as other consumers. Its a red wine that reacts well to chilling and is deliciously refreshing, and thirst-quenching, perfect for summer. Some of the richer, cru wines can achieve some complexity after 5-6 years, and can resemble the attributes of a mature Pinot Noir.

References: Susy Atkins. "Wine Wisdom: a complete wine-tasting course", Quadrille Publishing Limited, 2004.

Stuart Walton. "The World Encyclopedia of Wine", Lorenz Books, 1999.

Karen MacNeil. "The Wine Bible", Workman Publishing Company, Inc., 2001.