Hype aside, there is a good deal to appreciate about the wines of Beaujolais and there is much more to the region than just Beaujolais Nouveau. While many wine classes and books will lump Beaujolais in with Burgundy (as it is located just south of Burgundy), the wines from each region are very different. Although as in Burgundy some Chardonnay and Aligoté is grown for white wines, the red wines of the region are made from Gamay, not Pinot Noir. The Gamay grape, which does its best in the granite soils of Beaujolais, tends to produce wines that are moderately colored, with fairly high acidity, moderate to soft tannins and aromas of strawberries and other red fruits.

The Gamay grape though is not the only factor that creates the different style of the wines of Beaujolais. One of the most important things that sets Beaujolais apart from other wine regions is the use of carbonic and semi-carbonic maceration in the wine-making process. Carbonic maceration is an anaerobic (without air) type of fermentation process. In it, whole berry clusters are placed in anaerobic environment (where there is no oxygen), and an intracellular fermentation takes places – you can think of it as if each grape is an individual fermentation tank. In practice, it is very difficult to do a 100% carbonic maceration as the weight of the grapes at the top will lead to broken grapes on the bottom which equals a more traditional fermentation. That’s why you see the term semi-carbonic maceration used. What this method does though is to produce a very fresh, brightly colored fruity red with very soft tannins and a fairly light body. This method is also known for making wines that have very distinctive notes of strawberries, bananas and cherries.

But carbonic maceration is only one part of understanding Beaujolais. The other important aspect of the region that you should learn is the different appellations and categories. We have already covered the Beaujolais Nouveau category. This is the wine that is made ready to drink mere weeks after the grapes were harvested. It is best drunk while still young and fresh – up to six months after release. However, there are still several appellations within Beaujolais that produce wines that are a bit more substantial than the Beaujolais Nouveau. There is the basic Beaujolais appellation which covers wines produced from some of the flatter vineyards in the southern part of the region. These wines typically have a bit more body and concentration compared to the Nouveaus. A step up from the basic Beaujolais is the Beaujolais-Villages appellation which covers wines that are made from the hillier vineyards which are mostly located in the northern part of the region. Beaujolais-Villages wines are usually a bit more age-worthy (1-3 years) and tend to have a bit more tannin to them compared to the basic Beaujolais.

Finally there are the Cru Beaujolais. These are the wines from the 10 named communes that are considered to be the best sites within the region for growing Gamay. They are: St Amour, Juliénas, Chenas, Moulin-à-Vent, Fleurie, Chiroubles, Morgon, Regnié, Brouilly and Cote de Brouilly. In my opinion, these are some of the prettiest-sounding appellations in all of France. (I don’t know about you, but St Amour and Fleurie just scream Valentine’s Day wine to me.) It is generally accepted that Cru Beaujolais is the most age-worthy example of Beaujolais, sometimes even capable of aging 8-10 years. It is also considered to be the most full-bodied example of the region and there is usually less of the strawberry-banana notes and more cherry, cassis, earth and spice notes to these wines.

So, if you have only ever tried Beaujolais Nouveau, you can see that there is a world of Beaujolais just waiting to be tasted. And if you have never discovered Beaujolais before, then you definitely need to look for these wines on your next trip to the wine store. Beaujolais is one red that should almost always be served slightly chilled – make sure you put it in the fridge about 20 minutes before you want to serve it. With refreshing acidity and soft tannins, Beaujolais is a terrific summer red and would be a great addition to any summer gathering. Now your only decision will be what kind of Beaujolais to serve!

If a visit to Beaujolais is part of your next trip, click here to learn more about setting up a wine tour of the region. And don’t forget to visit www.franceguide.com, the official site of the French Government Tourist Office, for lots of great information on visiting all the wine regions of France.