from The American Heritage® Dictionary of the English Language, 4th Edition
- A hilly region of east-central France west of the Saône River between Mâcon and Lyon. It is noted for its wine.
- n. A light red table wine made from the gamay grape.
from The Century Dictionary and Cyclopedia
- n. A kind of red wine made in the department of Rhône, in southeastern France.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- n. dry fruity light red wine drunk within a few months after it is made; from the Beaujolais district in southeastern France
Unfortunately, the name Beaujolais has come to be inextricably linked to one of the ultimate not serious wines, Beaujolais Nouveau see November for more.
One thing that I like about well made Cru Beaujolais is its ability to age.
The biggest problem with Beaujolais is a string of rained out vintages, and the persistence use of Thermal fermenters (not used by the best producers).
The novice can start out with inexpensive Languedoc, move up north to Rhone, play around in Beaujolais, and then begin to explore Burgundy.
He firmly believes that the Gamay grape (the only grape allowed in Beaujolais) tastes better at lower alcohol levels and therefore allows indigenous yeasts to handle fermentation.
' That ' s because French law — that ever-confounding instrument — allows cru producers to leave the word Beaujolais off their label altogether, and some winemakers have regarded its absence as an advantage.
When we were in Beaujolais, we got cheap but really good Beaujolais for 1.50 Euros in the supermarket, we got some good wines in Portugal for a couple of Euros, we did the same thing in Tuscany, etc.
If the key is simply to grow in Beaujolais with low yields, then why isn’t every wine coming out of there as lip smacking as hers?
It looks a little like a dark Beaujolais, which is a good sign of its vibrant fruitiness.
* Jancis Robinson has called Beaujolais the archetypal lubrication wine and gulpable if served chilled.