“Le Beaujolais nouveau est arrivé !” (The Beaujolais Nouveau has arrived!) has become an adage, popularized by the eponymous novel by French writer René Fallet. Each third Thursday in November at midnight, the international release of le Beaujolais nouveau marks the culmination of a year’s work for wine growers, just a few short weeks after the end of the grape harvest. Despite the late 2013 harvest and the cold weather, wine lovers of the Lyon region celebrated the occasion for several days.
The most famous of vins de primeur (nouveau, or early to market wines), the Beaujolais Nouveau is produced in the heart of the Rhône-Alpes region. This young wine is characterised by its bright red to purple colors, fruity notes and powerful aromas. Each vintage however is unique, with variations in appearance, nose and palate.
The official ceremony takes place in Beaujeu, the “historic capital of the Beaujolais region”, with the broaching of the first barrels as the clock strikes midnight.
Made from a single grape variety called Gamay, the Beaujolais Nouveau has a long history. The grapes are carefully hand-picked and processed using exclusive traditional methods relevant to the terroir. A traditional vinification brings out the personality of this wine that should ideally be enjoyed at a temperature of 12°C (53°F).
The wine appeals to palates seeking something young and cheerful. The Beaujolais region boasts some ten established cru villages. During the launch celebrations, French people usually drink it accompanied by charcuterie: cooked ham, cold roast beef, sausage, pâté or cured ham.
Beaujolais nouveau is a highly successful export product with millions of bottles sold, notably in Japan, the United States and Germany. This commercial success has led to the development of other vins de primeur - whites, rosés or reds - in other wine growing regions, 55 of which are labeled AOC, hence worthy in their own right.
