9th December 2020 | Cork Talk | 4 minute read
One of France’s prettiest provinces, and world-famous for producing stunningly fresh wines, Beaujolais is a region full of delights. We take a closer look at the intricacies of this charming Old World gem, from the diversity on offer across its Villages and Crus, to wonderful food pairings for the festive season and beyond.
Located in eastern France between Burgundy and Lyon, Beaujolais covers just 34 miles. The hills of the Massif Central are to the west and the Saône River, which flows on into the Rhône, to the east.
The landscape is beautiful and diverse: forests, rolling green hills and steep slopes mingling with a patchwork quilt of vineyards. Roughly speaking, the “Crus” vineyards are situated in the north, the Beaujolais-Villages in the centre, and the Beaujolais appellation in the south.
Although white and rosé wines are growing in recognition, 98% of the vineyards are planted with Gamay to produce silky, seductive red wines. With great perfume, soft tannins and bright, comforting red fruits, the wines are remarkably versatile and bring cheer to many occasions.
The regional appellation of Beaujolais covers all 72 vineyard communes, mainly in the south where the soils are more clay-based. Their style tends to be light and refreshing, with red fruit flavours of wild strawberry and cherry, balanced with spicy notes. Best enjoyed young and juicy, Beaujolais wines are delicious in the winter with a hearty meal, yet equally divine served slightly chilled on a warm summer’s day.
The Beaujolais-Villages appellation is located in the central and northern part of the region and includes 38 villages. The steep vineyards, facing east-south-east, are planted on granite, sandy soils with some volcanic sedimentary rock. The warmer soils and exposure bring richer, more structured wines that allow them to be aged. Those surrounding the Cru vineyards are more robust again. There is great value for money at this quality level.
From South to North, the ten Crus are: Brouilly, Côte de Brouilly, Régnié, Morgon, Chiroubles, Fleurie, Moulin-à-Vent, Chénas, Juliénas and Saint-Amour. There is great diversity of soil and aspect within the region and each Cru produces unique wines that reflect individual terroirs. For instance, typically Fleurie is known for fragrance, whilst Morgon is richer and more powerful.
However, diversity is also very developed among a Cru (due to soils and climate characteristics). Cru Beaujolais wines are the most complex and elegant of the region, with intense floral and spice aromas, fine tannins and a structure that allows them to be matured but still delicious to drinking young.
The region is known for its traditional and unique stage in the winemaking process – known as semi-carbonic maceration – which is deliberately used to create aromatic, fruity and fresh wines. Whole bunches of grapes are fermented in a closed vat, their weight releases juice, and the yeasts that are naturally present trigger the fermentation within the intact berries at the top of the vat. This is what gives the wines their famous fruitiness.
However, a new generation of winemakers (or “Beaujolais Nouvelle Generation”) brings exciting changes, meaning semi-carbonic maceration is no longer the only production method used. It’s a movement that’s all about diversification and upgrading, with the ultimate goal of the pure expression of the terroir.
At the heart of the region is the spirit of sharing and discovering new delights with friends at a relaxed, well-laden table. With fresh berry fruits, elegant tannins and bright acidity Beaujolais wines are a perfect match with so many dishes.
We’d recommend Beaujolais Villages Les Vignes de Lantignie Burgaud and Beaujolais Vieilles Vignes Domaine de la Rocaillere for Christmas staples such as pork terrine and duck pâté, but also great for main dishes such as a hearty casseroles, turkey and ham pie and roast meat. Beaujolais Villages Louis Tete, soft and juicy, is ideal for the festive season too, and the perfect partner for the ‘comfort’ foods of Christmas and the winter season.
Brouilly and Fleurie produce plenty of wines which encapsulate everything the Beaujolais de Caractère range has to offer. Brouilly Louis Tete 2018 would be the best match to your ‘bubble and squeak’. While Fleurie La Roilette Vieilles Vignes Domaine Bernard Metrat, with its sweet berry fruit, violets and black pepper, is a superb option for lighter vegetarian dishes such as mushroom wellington or nut roast. And, for something a little different, Fleurie Les Moriers Domaine Chignard makes a fabulous surprise red wine pairing with oysters!
The Beaujolais d’Exception range includes wines from the most special terroirs in Beaujolais which have been handled with care. Morgon Cote du Py Jean Marc Burgaud would suit the most intense of dishes, whether it’s lamb cutlets in a rich redcurrant sauce or braised beef in red wine.
