Glossary - print - Beaujolais Nouveau

Beaujolais Nouveau - Glossary Term

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Pronounced bo-jo-lay. A regional wine from the town of Beaujolais in the Burgundy region of France. Beaujolais Nouveau (noovo) is a style of Beaujolais released annually on the 3rd Thursday of November. The Nouveau wine is typically 7-9 weeks old when released. An unsubstantial amount of wine produced in Beaujolais are rosé and white, most are reds.

Characteristics: Wines from Beaujolais are Gamay grape varietal based. The town of Beaujolais typically produces light, fruity red wines that are dry and low in tannins.

Ageing: Can be consumed young (Nouveau). Some superior (Cru) Beaujolais should be aged a minimum of 3 years.

Serving temperature: Serve lighter and Nouveau Beaujolais 50-55º F, heavier Beaujolais 58-60º F.

Food pairings: Grilled and roasted red meat, cold roast beef, poultry, goat cheese, BBQ, chicken, steak, Tar tare, strong cheese, pasta with red sauce, and pork.