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The first historical mention of this grape dates all the way back to the 14th century. Philip II the Bold, then Duke of Burgundy, silly goose that he was, banned the cultivation of the grape in 1395, due to its perceived inferiority to Pinot Noir. The ban was reinforced six decades later by another Duke of Burgundy, Philip III (this one Good instead of Bold). Accepting its fate, Gamay found a new home further south, where it took to the warmer climate and granite soils of Beaujolais. Since its exile from the hallowed lands of Burgundy, Gamay can also be found outside of the Beaujolais region in countries like Switzerland, Canada and the United States.
REGION: Beaujolais
Perhaps the MOST food friendly red wine, there is a Beaujolais for any occasion, any dish, anywhere, anyone, everyone!
Nestled between the towns of Macon to the north and Lyon to the south, on the west side of the Soane River, Beaujolais was a pretty obscure region for most of its history, mainly available only locally in villages along the river. The expansion of the French Railroad System in the 19th century opened new markets, and eventually the delight of these endlessly quaffable wines spread throughout the world.
Beaujolais is categorized into three levels:
Beaujolais AOC is the most basic appellation. Covering the majority of the 96 villages in the region, the wines are straightforward and fruity with a characteristically soft acidity. Much of the production at this level ends up being made into Beaujolais Nouveau, which we will discuss shortly.
Beaujolais Villages AOC is the next level up, encompassing 39 villages throughout the region. These wines are of higher quality and generally more complex than your average Beaujolais, pairing well with a wide variety of foods, especially those with gamey or earthy flavors.
Cru Beaujolais AOC is the cream of the crop. Comprised of the ten most notable villages in the region, these wines range from bright, aromatic, and youthful to brooding, complex, and age worthy, with the best villages bordering on Burgundian level sophistication. These Crus include (from North to South): St-Amour, Juliénas, Chénas, Moulin-à-Vent, Fleurie, Chiroubles, Morgon, Régnié, Brouilly, and Côte de Brouilly.
Last but certainly not least, we have Beaujolais Nouveau. Meant to be consumed young, the grapes are pressed (carbonic maceration adds to its youthful fruitiness), fermented, bottled and released on the third Thursday of November, in celebration of the harvest. French wine law prohibits the sale of these wines before that date. While the Nouveau craze has died down slightly, for many across the globe, the excitement of the first wine of a new vintage remains. Their easy-going nature and fresh acidity pairs extremely well with Thanksgiving dinner.
Cheers!
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