Those who have never tasted it before will be seduced by the Beaujolais Nouveau's lightness. Most outlets in town are offering it by the glass or the bottle. Its affordable price allows it also to be available in supermarkets. Traditionally it is consumed until Christmas and assuming the temperature finally drops in January, you can make some gluhwein (warm wine) with the leftovers.
The Nouveau goes well with cold cuts, salads, poultry, meat dishes and cheese. Avoid seafood, especially dishes prepared with a creamy sauce.
Beaujolais wines are divided into three categories. The first is called plainly Beaujolais, without mention of a specific origin. The second is called Beaujolais Villages. In these wines, the name of the village from which the wine hails is often added to the name, such as Jullie, Emeringes, Leynes, Bellevue. The third kind of Beaujolais wines are known primarily by the name of the village, such as Saint-Amour, Julienas and Chenas. The best of this group include Chiroubles, Moulin-a-Vent, Fleurie, Morgon, Brouilly and Cote de Brouilly.
Not a fad
Beaujolais is based on a simple but effective concept: release the wines for consumption soon after fermentation. As can be expected, vinters from other countries have tried to emulate what the French are doing rather well.
Duplication is possible assuming the same "cepage" (vine plant) is used. But not everyone grows gamay grape and nature cannot yield the same results by using fundamentally different wine plants. This is why the Nouveau is so appealing and also explains why its makers are looking ahead with a smile.
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