16. Beaujolais

Question 1

Beaujolais - wines?

Answer 1

• white, red, rosé is all possible

- but dominated by reds made from Gamay

Question 2

Beaujolais - geography? climate? grape? yields? best wines?

Answer 2

• similar to southern Mâconnais
• early budding and ripening Gamay
• Gamay can produce large yields, low-quality wine
• best wines are made on granite soils that have low levels of nutrients, which limits yields and flavours are more concentrated

Question 3

Beaujolais - traditional method of pruning? today?

Answer 3

• gobelet, pruned to spurs around the head, then shoots tied together for vertical growth
• today more often training vines along wires to allow for mechanisation

Question 4

Gamay - characteristics?

Answer 4

• fragrant wines with aromas from raspberry and cherry
• rarely more than medium levels of tannin and body
• lightest can be served lightly chilled

Question 5

Beaujolais - 3 types in hierarchy of appellations

Answer 5

• regional appellation of Beaujolais, Beaujolais Villages, Beaujolais crus

Question 6

Regional appellation of Beaujolais - where? characteristics?

Answer 6

• east and south of region, in west of river Saône
• mainly carbonic and semi-carbonic maceration
• light in body and tannin, red berry fruit, notes of kirsch, banana and cinnamon-like spice from carbonic maceration

Question 7

Beaujolais Nouveau? when? appellations? characteristics?

Answer 7

• made for early drinking
• not released before third Thursday in November
• until 31 August of following year
• only Beaujolais or Beaujolais Villages quality (not the ten crus)
• light in body and tannin, red berry fruit, notes of kirsch, banana and cinnamon-like spice from carbonic maceration

Question 8

Beaujolais Villages - where? soils? how many appellations?

Answer 8

• north and west of region
• granite soils
• 39 villages
• rarely individual village names on label because often blended from different villages

Question 9

Beaujolais Crus - how many appellations? top 4 (from south to north)? most structured? techniques? oak?

Answer 9

• ten villages are Beaujolais Crus
• Brouilly, Morgon, Fleurie, Moulin-à-Vent
• Moulin-à-Vent, Morgon: most structured, can improve with bottle ageing
• Brouilly, Fleurie: lighter, more perfumed styles
• crushed-fruit fermentation and some oak ageing, often in large vats rather than casks
• rarely new oak
• semi-carbonic maceration or whole bunches for brighter fruit aromas