Beaujolais nouveau

Beaujolais_nouveau_wine

Beaujolais nouveau is a red wine made from Gamay grapes produced in the Beaujolais region of France. It is a vin de primeur, fermented for just a few weeks before being released for sale on the third Thursday of November, known as "Beaujolais Nouveau Day". This wine is meant to be consumed shortly after its release, and it is celebrated with festivals and events in France and around the world.

History

The tradition of Beaujolais nouveau dates back to the 19th century when local winemakers would celebrate the end of the harvest by drinking the first wine of the season. The modern marketing of Beaujolais nouveau began in the 1950s, and it quickly gained popularity due to its light, fruity flavor and the excitement surrounding its annual release.

Production

Beaujolais nouveau is made using a technique called carbonic maceration, which involves fermenting whole grape clusters in a carbon dioxide-rich environment. This method produces a wine that is low in tannins and has a bright, fruity character. The wine is typically bottled just a few weeks after fermentation and is intended to be consumed within a few months of its release.

Characteristics

Beaujolais nouveau is known for its vibrant purple-pink color and its fresh, fruity flavors, which often include notes of banana, strawberry, and bubblegum. It is a light-bodied wine with low tannins and high acidity, making it easy to drink and pair with a variety of foods.

Festivals and Celebrations

Beaujolais Nouveau Day is celebrated with great enthusiasm in France, particularly in the Beaujolais region and in Paris. The release of the wine is marked by parties, tastings, and other events. The celebration has also spread to other countries, where wine enthusiasts gather to enjoy the first taste of the new vintage.

Criticism

While Beaujolais nouveau is popular for its novelty and festive nature, it has also faced criticism from some wine connoisseurs who argue that it is a marketing gimmick and that the wine lacks complexity and depth. Despite this, it remains a beloved tradition for many wine lovers.

See also

• Beaujolais
• Gamay
• Carbonic maceration
• French wine