Wines of Beaujolais

Dry · Medium-bodied · Low tannin · High acidity · Easygoing

Whole-cluster Gamay fermented with native yeasts, zero sulfur. Transparent, mineral Morgon with lifted red fruit and the characteristic schist-iron signature of the appellation.

Pairs with: Roast duck leg confit, Charcuterie board (rosette de Lyon, saucisson), Grilled salmon

Dry · Easygoing · Funky

Zero-sulfur Morgon from Marcel Lapierre, bottled entirely without SO2. Drink young; the most fragile and vivid expression of the domaine's natural philosophy.

Pairs with: Lyonnaise charcuterie (andouillette, boudin blanc), Roast chicken with herbs, Salade lyonnaise (frisee, lardon, poached egg)

Dry · Easygoing · Festive

Entry-level Vin de France from Marcel Lapierre, built for joyful, immediate drinking. Low ABV, zero oak, bright Gamay fruit.

Pairs with: Picnic charcuterie and radishes, Lightly grilled vegetables, Pizza margherita

Dry · Contemplative · Rustic

Old-vine Morgon from Marcel Lapierre, a selection from the estate's oldest Gamay parcels. Greater concentration and structure than the classique, with a 4-12 year drinking window.

Pairs with: Roasted leg of lamb with garlic and thyme, Aged comte cheese, Mushroom fricassee

Dry · Medium-bodied · Firm tannin · High acidity · Contemplative

Cote du Py Gamay from the volcanic-schist hill at the heart of Morgon. Dense, structured, with high acidity and an iron-mineral finish that rewards cellaring.

Pairs with: Roast beef with bone marrow, Wild boar stew, Grilled cote de boeuf

Dry · Contemplative · Elegant

Top-selection Morgon from Jean Foillard's oldest Cote du Py vines. Small production, maximum concentration, substantial ageing potential.

Pairs with: Braised short ribs, Aged Epoisses cheese, Venison loin with mushroom sauce

Dry · Easygoing · Rustic

Single-lieu-dit Morgon from the Corcelette parcel in Jean Foillard's range. Softer and more accessible than Cote du Py, with floral cherry-fruit character.

Pairs with: Rabbit rillettes on toast, Roast chicken with cream sauce, Gruyere fondue

Dry · Easygoing · Rustic

Entry-level Morgon from Jean Foillard, named after the mathematical constant. Blended from multiple parcels for everyday appeal and immediate fruit.

Pairs with: Pork shoulder with lentils, Duck terrine, Roasted beets with goat cheese

Dry · Medium-bodied · Medium tannin · High acidity · Rustic

Old-vine Morgon from Guy Breton with the characteristic zero-sulfur freshness of the natural Beaujolais school. Earthy, mineral, and age-worthy.

Pairs with: Boudin noir with caramelised apples, Rabbit with mustard and cream, Hard sheep's milk cheese (Ossau-Iraty)

Dry · Easygoing · Rustic

Lieu-dit Morgon from the Saint-Joseph parcel, Guy Breton's more accessible cuvee. Natural production, floral and generous in fruit.

Pairs with: Roast pork loin with herbs, Charcuterie plateau, Poached egg on lentils

Dry · Medium-bodied · Firm tannin · High acidity · Contemplative

Classic Gang of Four old-vine Morgon: structured and mineral, with dark cherry and an iron-schist spine. Needs time to open but rewards patience.

Pairs with: Pot-au-feu (braised beef and vegetables), Roast duck breast with cherry sauce, Terrine de campagne

Dry · Bold · Contemplative

Special selection Morgon from Jean-Paul Thevenet, named for the geological schist breach in the parcel. Full-bodied, firm, and made only in excellent vintages.

Pairs with: Hare a la royale, Aged Cantal cheese, Beef tartare

Dry · Easygoing · Rustic

Morgon from Damien Coquelet, Jean Foillard's stepson. Whole-cluster natural Gamay from the Cote du Py area, launched in 2012 with the same organic principles as his mentor.

Pairs with: Chicken liver parfait, Grilled merguez sausages, Charcuterie and radishes

Dry · Refreshing · Easygoing

High-altitude Chiroubles from Damien Coquelet, a natural producer working across the northern Beaujolais crus. Light, floral, and refreshing.

Pairs with: Steamed mussels in white wine, Grilled trout almondine, Crottins de Chavignol goat cheese

Dry · Medium-bodied · Firm tannin · High acidity · Rustic

Structured Cote du Py Morgon from a reliable traditional producer. The volcanic schist soils give pronounced minerality and a firm tannic grip.

Pairs with: Entrecote with bone marrow butter, Smoked duck breast with fig, Beef bourguignon

Dry · Easygoing · Rustic

Softer lieu-dit Morgon from Burgaud, from clay-rich Les Charmes parcels. Approachable and food-friendly.

Pairs with: Roast chicken with tarragon, Gratin dauphinois, Cold cuts and cornichons

Dry · Easygoing · Rustic

Entry-level Morgon from Domaine Bouland. Traditional production, honest cherry-fruit Gamay at an accessible price.

Pairs with: Grilled pork chop with Dijon mustard, Tarte flambee (flammekueche), Lentil soup with smoked sausage

Dry · Rustic · Contemplative

Old-vine Morgon from Domaine Bouland's Bellevue parcel. Greater concentration and structure than the Delys, with 3-10 year ageing potential.

Pairs with: Braised veal cheeks with root vegetables, Aged Beaufort cheese, Cassoulet

Dry · Rustic · Funky

Natural Morgon from Mee Godard, produced from organically farmed old Gamay vines. No filtration, native yeasts, old oak ageing.

Pairs with: Grilled lamb chops with rosemary, Slow-roasted beets with vinaigrette, Cured meats platter

Dry · Bold · Contemplative

Single-terroir Cote du Py Morgon from Mee Godard. Small production, natural, from volcanic-schist soils with no SO2 additions.

Pairs with: Duck magret with cherry reduction, Venison with roasted root vegetables, Comté cheese aged 18 months

Dry · Medium-bodied · Low tannin · High acidity · Elegant

Natural Fleurie from Yvon Metras, with the appellation's signature pink granite-driven floral perfume. Zero sulfur and whole-cluster produce remarkable aromatic transparency.

Pairs with: Roast quail with thyme and garlic, Carpaccio of beef with olive oil and capers, Grilled salmon with fennel

Dry · Refreshing · Elegant

Light, fresh Fleurie from Yvon Metras, designed for early drinking. The name evokes spring freshness and the minimal-extraction style reflects that.

Pairs with: Asparagus with hollandaise, Spring peas and ham hock, Radishes with butter and fleur de sel

Dry · Elegant · Contemplative

Hillside Fleurie from the La Madone lieu-dit, Yvon Metras's structured hillside cuvee. Pink granite at altitude gives greater concentration and ageing potential.

Pairs with: Rack of lamb with herbed crust, Roasted pigeon with lentils, Aged Mimolette cheese

Dry · Medium-bodied · Low tannin · High acidity · Elegant

Historic Fleurie single-vineyard from Les Moriers, one of Chignard's flagship parcels on pink granite. Perfumed, floral and classically structured.

Pairs with: Roast quail with wild strawberry sauce, Poulet de Bresse en cocotte, Salade composee with foie gras

Dry · Elegant · Contemplative

Reserve Fleurie from Domaine Chignard's oldest vines, with greater concentration than the Les Moriers. Requires time in bottle.

Pairs with: Veal sweetbreads with morel sauce, Roasted pigeon with cherry jus, Soft washed-rind cheeses

Dry · Easygoing · Rustic

Traditional Fleurie from Domaine Berrod, established in 1954. Honest, food-friendly Gamay from granite soils with classic semi-carbonic character.

Pairs with: Grilled trout with butter and herbs, Chicken in cream sauce (poulet a la creme), Charcuterie with cornichons and mustard

Dry · Rustic · Bold

Moulin-a-Vent from Domaine Berrod, produced from granite and manganese soils. More structured than the Fleurie, with 4-12 year ageing potential.

Pairs with: Roast beef with gravy, Gratin de macaroni with Gruyere, Terrine de foie de volaille

Dry · Easygoing · Rustic

Six-generation Despres family Fleurie from the hillside above the village. Traditional semi-carbonic production, honest and food-friendly.

Pairs with: Grilled sausages with lentils, Coq au vin, Reblochon cheese

Dry · Rustic · Elegant

Old-vine Fleurie selection from the Madone hillside, Domaine de la Madone. Greater concentration and length than the classique.

Pairs with: Duck leg confit with flageolet beans, Roast guinea fowl, Morbier cheese

Dry · Easygoing · Funky

Natural entry-level Fleurie from Anne-Sophie Dubois, biodynamic producer. Cherry-fresh Gamay with no added sulfur.

Pairs with: Pan-roasted duck breast with beetroot, Mushroom risotto, Charcuterie with olives

Dry · Contemplative · Funky

Concentrated old-vine Fleurie from Anne-Sophie Dubois. More structured than La Beguine, with 4-12 year ageing potential.

Pairs with: Roast rack of veal with morels, Wild mushroom tart, Aged tome de Savoie

Dry · Elegant · Rustic

Biodynamic single-parcel Fleurie from Domaine des Bachelards, Ecocert certified. A walled granite clos delivering mineral, structured Gamay.

Pairs with: Roast chicken stuffed with herbs, Grilled lamb cutlets with mint, Tomme cheese with walnut bread

Dry · Bold · Contemplative

Top-selection Fleurie from Domaine des Bachelards, from the dark granite Roche d'Onyx parcel. Concentrated, firm, biodynamic.

Pairs with: Slow-roasted leg of lamb with anchovy and rosemary, Wild boar with root vegetables, Aged Mimolette

Dry · Medium-bodied · Low tannin · High acidity · Elegant

Burgundy winemaking precision applied to Fleurie Gamay. Biodynamic farming and old Burgundy foudres produce a mineral, precise Fleurie with genuine terroir expression.

Pairs with: Chicken fricassee with tarragon and cream, Salmon gravlax, Crottin de Chavignol

Dry · Elegant · Contemplative

Single lieu-dit Fleurie from the walled Clos Vernay parcel, Lafarge-Vial's top Beaujolais expression. Structured, Burgundian in character.

Pairs with: Roast pigeon with forest mushrooms, Veal medallions with herb butter, Aged Comté 24 months

Dry · Elegant · Rustic

Single-parcel Fleurie from the historic Clos de la Roilette, a sheltered granite bowl above Fleurie village. Silky, floral, consistently produced.

Pairs with: Roasted guinea fowl with thyme, Tarte aux pralines, Plateau de charcuteries

Dry · Rustic · Bold

Traditional Moulin-a-Vent from the estate named for the appellation's iconic windmill. Structured, age-worthy Gamay from granite and manganese soils.

Pairs with: Steak frites with bearnaise, Roast lamb shoulder, Beef daube with olives and capers

Dry · Easygoing · Rustic

Classic Fleurie from Domaine du Granit Fleurie. Pink granite-soil Gamay with floral perfume and food-friendly character at an everyday price.

Pairs with: Roast chicken with garlic and thyme, Grilled salmon with lemon butter, Quiche lorraine

Dry · Easygoing · Rustic

Small-domaine Fleurie from the granite hillside above Fleurie village. Aromatic, rose-and-violet-scented Gamay at an accessible price.

Pairs with: Grilled pork sausage with mustard, Smoked salmon rillettes, Chablis-marinated chicken

Dry · Rustic · Easygoing

Village Morgon from Domaine des Rosiers. Traditional whole-cluster production, honest earthy-mineral character from schist soils.

Pairs with: Duck breast with cherry jus, Grilled lamb chops with rosemary, Beaujolais saucisse en brochette

Dry · Rustic · Bold

Single-lieu-dit Morgon from the Cote du Py, Domaine des Rosiers. More concentrated and structured than the village bottling.

Pairs with: Roast beef sirloin, Mushroom-stuffed chicken, Aged Cantal or Salers cheese

Dry · Full-bodied · Firm tannin · High acidity · Bold

Estate Moulin-a-Vent from the chateau adjacent to the appellation's iconic windmill. Dense, structured Gamay from granite and manganese soils; one of the cru's more powerful expressions.

Pairs with: Roast lamb with garlic confit, Truffle-studded roast beef, Venison stew with chestnuts

Dry · Bold · Contemplative

Single-lieu-dit Moulin-a-Vent from the Croix des Verilats parcel. Concentrated, structured, with substantial ageing potential.

Pairs with: Braised short ribs with wine reduction, Mature Stilton cheese, Venison loin with porcini mushroom sauce

Dry · Bold · Elegant

Lieu-dit Moulin-a-Vent from the celebrated Champ de Cour parcel, Chateau du Moulin-a-Vent. Dense, mineral, with manganese-granite soil expression.

Pairs with: Rack of lamb with tapenade, Smoked duck with lentils and truffle oil, Roquefort and walnut salad

Dry · Medium-bodied · Firm tannin · High acidity · Rustic

Old-family Moulin-a-Vent from the Diochon domaine, a long-established family producer. Old vines on granite and manganese soils give serious, age-worthy Gamay.

Pairs with: Rack of venison with sauce Grand Veneur, Beef Wellington, Aged Gruyere de Comte

Dry · Bold · Contemplative

Old-vine Moulin-a-Vent from Domaine Diochon, produced from vines over 50 years old. Concentrated, full-bodied, produced only in standout vintages.

Pairs with: Roasted saddle of hare with mustard, Truffled duck liver terrine, Camembert de Normandie rotie (baked)

Dry · Rustic · Bold

Organic Moulin-a-Vent from Richard Rottiers, no fining or filtration. Terroir-precise, structured Gamay from granitic parcels.

Pairs with: Grilled entrecote with shallot butter, Lamb shank with flageolet beans, Cured meats with aged Gruyere

Dry · Bold · Elegant

Single-climat Moulin-a-Vent from the Thorins lieu-dit, organic producer Rottiers. Deeper manganese mineral expression than the classique.

Pairs with: Duck magret with truffle jus, Roasted guinea fowl with wild mushrooms, Comté 36 months

Dry · Bold · Contemplative

Champ de Cour lieu-dit Moulin-a-Vent from organic producer Rottiers. Full-bodied, mineral, produced from a historically recognised Moulin-a-Vent parcel.

Pairs with: Saddle of venison with pommes soufflees, Roasted marrow bones on toast, Black truffle risotto

Dry · Easygoing · Romantic

Saint-Amour from the northernmost Beaujolais cru, produced by Domaine du Manoir du Carra. Fragrant, cherry-forward Gamay from sandy granite soils.

Pairs with: Roast chicken with tarragon, Prosciutto and melon, River fish with beurre blanc

Dry · Easygoing

Everyday Beaujolais-Villages from Domaine du Manoir du Carra. Light, fresh Gamay for early drinking.

Pairs with: Quiche lorraine, Cold cuts platter, Pasta with tomato and basil sauce

Dry · Easygoing · Refreshing

Delicate Saint-Amour from the small family estate of Domaine de la Cigaloise. Aromatic, fresh Gamay from the northernmost Beaujolais cru.

Pairs with: Asparagus with hollandaise, Salade lyonnaise, Grilled trout with almonds

Dry · Medium-bodied · Medium tannin · High acidity · Rustic

Old-vine Julienas from the Clos du Fief estate, with the characteristic spice and full cherry fruit of the appellation. Granite and schist soils give mineral depth.

Pairs with: Roast pork shoulder with sage, Cassoulet with duck confit, Andouillette (tripe sausage)

Dry · Bold · Rustic

Reserve Julienas from Clos du Fief's oldest vine parcels. Greater concentration and ageing potential than the classique.

Pairs with: Roast leg of lamb with gratin dauphinois, Daube de boeuf provencale, Aged Ossau-Iraty cheese

Dry · Rustic · Bold

Spicy, full-flavoured Julienas from Domaine des Chers. Granite and schist soils produce characteristic structured Gamay from one of the northern crus.

Pairs with: Roast pork with lemon and rosemary, Grilled merguez sausages with harissa, Wild mushroom risotto

Dry · Medium-bodied · Firm tannin · High acidity · Bold

Chenas is the smallest and least-known Beaujolais cru. Domaine des Bureaux produces a concentrated, spicy Gamay that resembles Moulin-a-Vent in structure.

Pairs with: Roast leg of lamb, Hare in sauce poivrade, Aged Comté or Beaufort cheese

Dry · Rustic · Bold

Granitic Chenas from Domaine du Granit. Concentrated, firm Gamay from the smallest Beaujolais cru, suited to short ageing.

Pairs with: Braised pork with black pudding, Duck breast with plum sauce, Gorgonzola dolce

Dry · Easygoing · Romantic

Fragrant, cherry-forward Saint-Amour from Domaine des Pins. Light-bodied Gamay from the northernmost Beaujolais cru.

Pairs with: Grilled sea bass with herbs, Roast chicken with garlic, Charcuterie and radish

Dry · Easygoing · Refreshing

Regnié from Jean-Marc Burgaud, the youngest Beaujolais cru. Light, fragrant, early-drinking Gamay from granitic-sandy soils.

Pairs with: Chicken terrine with pistachios, Strawberry salad with mint, Grilled sardines with lemon

Dry · Easygoing · Funky

Natural Morgon from the Corcelette lieu-dit, Mee Godard. Softer and more accessible than the Cote du Py, from clay-granite soils.

Pairs with: Rabbit with mustard, Mushroom bourguignon, Grilled duck hearts

Dry · Easygoing · Rustic

Lieu-dit Morgon from the Belair parcel, Jean Foillard. Stylistic middle ground between the 3.14 and the structured Cote du Py.

Pairs with: Roast duck leg with cherries, Chicken liver salad with mustard dressing, Cheese board with soft and firm styles

Dry · Easygoing · Funky

Natural Regnié from Gang of Four member Guy Breton. Light, fragrant, zero-sulfur Gamay for early, joyful drinking.

Pairs with: Salami and cornichons, Fresh goat cheese on toast, Roast chicken wings

Dry · Easygoing

Natural Beaujolais-Villages from Damien Coquelet. Fresh, lively Gamay for casual drinking at an accessible price.

Pairs with: Pizza with tomato and mozzarella, Grilled mackerel with herbs, Tapas and patatas bravas

Dry · Easygoing · Funky

Natural Beaujolais-Villages from Marcel Lapierre, same zero-sulfur approach as the Morgon. Accessible everyday drinking with natural-wine authenticity.

Pairs with: Charcuterie spread with mustard, Fried chicken with pickled vegetables, Lentil and ham hock soup

Dry · Easygoing

Everyday natural Beaujolais-Villages from Jean Foillard. Organic, early-drinking Gamay at an accessible price.

Pairs with: Grilled sausages and potato salad, Omelette with fines herbes, Crostini with chicken liver

Dry · Refreshing · Elegant

High-altitude Chiroubles from biodynamic Lafarge-Vial. Burgundy precision applied to the lightest, most floral Beaujolais cru.

Pairs with: Oysters Rockefeller, Grilled langoustines with tarragon butter, Goat cheese and tomato tart

Dry · Refreshing · Elegant

Rare Beaujolais Blanc from Gang of Four member Jean-Paul Thevenet. Organic Chardonnay with low sulfur and mineral freshness.

Pairs with: Grilled sea bass with fennel, Mussel and cream soup, Goat cheese soufflé

Dry · Easygoing

Everyday Beaujolais-Villages from Jean-Marc Burgaud. Accessible, food-friendly Gamay at an entry price.

Pairs with: Chicken kebabs with yogurt sauce, Saucisson sec with cornichons, Pasta arrabiata

Dry · Bold · Elegant

South-facing parcel Fleurie from Domaine Chignard. Riper and more concentrated than Les Moriers, from the sun-exposed Grille-Midi lieu-dit.

Pairs with: Roasted duck with honey glaze, Lamb tagine with prunes and almonds, Aged Reblochon cheese

Dry · Easygoing · Rustic

Entry-level Fleurie from Domaine des Bachelards, biodynamic and Ecocert certified. Floral, food-friendly Gamay at an accessible price.

Pairs with: Chicken with morel mushrooms, Salmon en papillote with herbs, Brie de Meaux

Dry · Bold · Elegant

Historic monastic lieu-dit Moulin-a-Vent from Chateau du Moulin-a-Vent. Full-bodied, structured, with the longest ageing potential in the estate range.

Pairs with: Roast fillet of beef with truffle, Rack of lamb with dauphinois gratin, Aged Comté or Beaufort with honey

Dry · Bold · Rustic

Old-vine Moulin-a-Vent from Domaine du Moulin d'Eole. Concentrated, structured Gamay with substantial ageing potential.

Pairs with: Beef bourguignon with mushrooms, Roasted wild duck with orange reduction, Aged Roquefort cheese

Dry · Easygoing

Honest, everyday Beaujolais-Villages from Domaine des Rosiers. Light and fruit-forward, ideal for casual drinking.

Pairs with: Rillettes de porc on bread, Grilled chicken thighs, Tomato bruschetta

Dry · Easygoing

Everyday Beaujolais-Villages from Domaine des Chers. Light, fruit-forward Gamay beneath the Julienas cru.

Pairs with: Grilled chicken wings, Tarte aux oignons, Charcuterie planche

Dry · Easygoing

Light, fresh Beaujolais-Villages from Domaine de la Cigaloise. Minimal tannin, early-drinking Gamay at an entry price.

Pairs with: Quiche lorraine with salad, Cold roast chicken, Vegetable spring rolls

Dry · Rustic · Elegant

Old-vine Fleurie from Domaine du Granit Fleurie. Greater concentration and structure than the classique; 3-10 year ageing potential.

Pairs with: Duck confit with lentils, Pork tenderloin with prunes, Epoisses cheese

Dry · Elegant · Rustic

Old-vine Fleurie from Domaine des Chaffangeons. Greater depth and structure than the classique.

Pairs with: Roast guinea fowl with tarragon cream, Mushroom risotto with truffle oil, Morbier with walnut bread

Dry · Bold · Rustic

Old-vine Chenas from Domaine du Granit. Full-bodied, firm, with 5-15 year ageing potential from old granitic vines.

Pairs with: Saddle of lamb with rosemary jus, Venison with red fruit compote, Aged Gruyere de Comte

Dry · Bold · Contemplative

Old-vine Chenas from Domaine des Bureaux, from vines planted before 1950. A concentrated and age-worthy expression from the smallest Beaujolais cru.

Pairs with: Cassoulet de canard, Wild boar with juniper and black pepper, Roquefort cheese with quince paste

Dry · Medium-bodied · Firm tannin · High acidity · Elegant

Volcanic Gamay from the granite and blue syenite of Mont Brouilly: deep blue-fruit core, stony minerality, firm tannin and long finish.

Pairs with: Poulet de Bresse rôti, Côte de boeuf grillée, Époisses de Bourgogne

Dry · Medium-bodied · Medium tannin · High acidity · Easygoing

Thivin's classic Côte de Brouilly blending seven parcels across the hill for a precise, floral Gamay with stony lift and refreshing acidity.

Pairs with: Quenelles de brochet sauce Nantua, Charcuterie lyonnaise, Gratin dauphinois

Dry · Full-bodied · Firm tannin · High acidity · Bold

Named for the chapel atop Mont Brouilly, this single-parcel Gamay shows the deepest volcanic expression of the Côte: dark fruit, tar and rocky mineral structure.

Pairs with: Daube de boeuf provençale, Canard aux cerises, Comté 24 mois

Dry · Light-bodied · Low tannin · High acidity · Easygoing

Thivin's Brouilly from the Reverdon lieu-dit at the base of Mont Brouilly: lighter-soiled, fruit-forward Gamay with bright acidity and gentle tannin.

Pairs with: Salade lyonnaise, Volaille en sauce crème, Chèvre frais

Dry · Medium-bodied · Medium tannin · High acidity · Rustic

Old-vine Brouilly from a natural-wine pioneer: sauvage cherry and iron mineral character with the energy of whole-cluster fermentation.

Pairs with: Blanquette de veau, Boudin noir aux pommes, Comté jeune

Dry · Medium-bodied · Firm tannin · High acidity · Contemplative

Lapalu's cellar-selection Brouilly: deeper and more structured than the Vieilles Vignes, with darker fruit, herbal complexity and a savoury, mineral finish.

Pairs with: Gigot d'agneau en croûte d'herbes, Pigeon rôti aux lentilles, Morbier

Dry · Light-bodied · Low tannin · Racy acidity · Easygoing

Lapalu's entry-level Beaujolais AOC: natural fermentation in concrete gives a vibrant, crunchy red-fruit profile with racy acidity and a sauvage lift.

Pairs with: Tartiflette, Saucisson sec lyonnais, Tomme de Savoie

Dry · Medium-bodied · Firm tannin · High acidity · Elegant

Pierre Cotton's parcel-selection Côte de Brouilly: volcanic-stone mineral tension with blue-fruit concentration and structured, long finish.

Pairs with: Entrecôte bordelaise, Lapin à la moutarde, Reblochon chauffé

Dry · Light-bodied · Medium tannin · High acidity · Easygoing

Cotton's classic Brouilly from granite-sand soils at the base of Mont Brouilly: fresh and fruit-forward with fine-grained tannin and clean finish.

Pairs with: Poulet rôti au jus, Fromage de tête, Tarte aux poireaux

Dry · Medium-bodied · Medium tannin · High acidity · Rustic

Voûte des Crozes' Côte de Brouilly from the volcanic Mont Brouilly slopes: dark-cherry and stony-mineral profile with the appellation's characteristic volcanic lift.

Pairs with: Côtelettes d'agneau grillées, Cervelle de canut, Terrine de canard

Dry · Light-bodied · Low tannin · High acidity · Easygoing

Voûte des Crozes' lighter-soiled Brouilly: fresh strawberry and peony aromas, low tannin and bright acidity for early, easy drinking.

Pairs with: Salade niçoise, Quiche lorraine, Saint-nectaire

Dry · Medium-bodied · Medium tannin · Medium acidity · Easygoing

Château de la Chaize's estate Brouilly from its historic 220-hectare Odenas property: full-flavoured, traditionally structured Gamay with ripe red fruit and reliable house style.

Pairs with: Rôti de porc aux herbes, Magret de canard au miel, Brie de Meaux

Dry · Full-bodied · Firm tannin · Medium acidity · Bold

Post-2017 renovation cuvée from the L'Espigon parcel: richer and more oak-influenced than the classique, with full body and concentrated dark-fruit structure.

Pairs with: Côte de boeuf au beurre maître d'hôtel, Magret de canard fumé, Tomme des Pyrénées

Dry · Medium-bodied · Firm tannin · Medium acidity · Rustic

Château de la Chaize's mid-tier Brouilly, longer-aged and more structured than the classique, with ripe fruit concentration and earthy Brouilly depth.

Pairs with: Steak au poivre, Poulet en cocotte aux champignons, Époisses

Dry · Light-bodied · Low tannin · High acidity · Easygoing

Chiroubles classic from a long-standing Cheysson family estate: perfumed, high-altitude Gamay with pronounced floral delicacy and bright cherry fruit.

Pairs with: Volaille de Bresse vapeur, Jambon persillé bourguignon, Saint-marcellin

Dry · Medium-bodied · Firm tannin · High acidity · Elegant

Cheysson's parcel-selection Cuvée Prestige from older vines at Chiroubles' coolest high-altitude sites: deeper fruit concentration, firmer structure and genuine ageing potential.

Pairs with: Carré d'agneau rôti aux herbes, Pintade farcie aux cèpes, Beaufort d'alpage

Dry · Medium-bodied · Firm tannin · High acidity · Contemplative

Named for the old mule path across the Chiroubles hillside, this single-parcel cuvée is Cheysson's most mineral and age-worthy wine: granite-driven, long-finishing Gamay at its most serious.

Pairs with: Grouse rôtie, Perdrix aux choux, Livarot

Dry · Light-bodied · Low tannin · High acidity · Easygoing

Crêt des Garanches' estate Brouilly from the granite-clay soils at the foot of Mont Brouilly: clean, fresh and approachable Gamay with granite mineral lift.

Pairs with: Rosette de Lyon, Gruyère, Poulet basquaise

Dry · Light-bodied · Low tannin · High acidity · Easygoing

Domaine de Bel Air's estate Brouilly: straightforward, fruit-forward Gamay with fresh strawberry and cherry, light tannin and bright acidity for easy bistro drinking.

Pairs with: Quenelles de brochet, Pommes de terre en robe des champs, Fromage blanc aux fines herbes

Dry · Light-bodied · Medium tannin · High acidity · Easygoing

Jean-Marc Desprès' Régnié from the youngest Beaujolais cru: fresh and approachable with characteristic raspberry and soft violet notes, medium tannin and bright finish.

Pairs with: Coq au vin du Beaujolais, Pâté en croûte lyonnais, Crottin de Chavignol

Dry · Light-bodied · Low tannin · High acidity · Easygoing

Domaine Breton's Régnié: a light, floral, crunchy-fruit Gamay true to the appellation's reputation for early-drinking freshness and fragrance.

Pairs with: Saumon grillé, Salade de gésiers, Camembert

Dry · Light-bodied · Low tannin · High acidity · Easygoing

Sunier's natural Régnié: silk-textured, fragrant Gamay with whole-cluster character, wild-berry freshness and minimal-intervention precision.

Pairs with: Terrine de lapin, Pissaladière, Roblochon

Dry · Light-bodied · Low tannin · High acidity · Elegant

Sunier's Fleurie is a study in Gamay refinement: perfumed and silky with ethereal floral character, minimal intervention and an unusually long, airy finish.

Pairs with: Turbot en papillote aux herbes, Cèpes sautés à l'ail, Époisses jeune

Dry · Light-bodied · Low tannin · Racy acidity · Easygoing

Wild Soul is Sunier's entry-level Beaujolais AOC: funky, crunchy dark fruit and wild-herb energy from whole-cluster carbonic fermentation in cement, no additions.

Pairs with: Tartines au saucisson, Bruschetta tomates-basilic, Pizza diavola

Dry · Medium-bodied · Firm tannin · High acidity · Contemplative

Ducroux's prestige Régnié from Demeter-certified biodynamic farming: deep cherry-and-clay concentration, wild-yeast complexity and firm mineral structure.

Pairs with: Agneau rôti aux flageolets, Lentilles du Puy au lard, Cantal vieux

Dry · Light-bodied · Medium tannin · High acidity · Easygoing

Le Roc ('the rock') is Ducroux's granite-soil Régnié: lighter and more mineral than Exsultet, showing the appellation's fragrant, crunchy cherry character with a distinctive rocky freshness.

Pairs with: Rillettes de Tours, Plateau de fromages affinés, Gratin de cardons lyonnais

Dry · Medium-bodied · Medium tannin · High acidity · Easygoing

Karim Vionnet's estate Beaujolais-Villages from the Domaine du Comte parcels: darker-fruited and more structured than a typical Villages, showing the producer's Morgon-influenced approach to low-intervention Gamay.

Pairs with: Poulet aux morilles, Rôti de porc dijonnaise, Mâconnais semi-affiné

Dry · Medium-bodied · Firm tannin · High acidity · Contemplative

Vionnet's prestige Villages cuvée from older parcels: Morgon-influenced depth and structure, with kirsch, incense and a long iron-mineral finish that punches above appellation level.

Pairs with: Joues de boeuf braisées, Pintade au chou farci, Bleu d'Auvergne

Dry · Light-bodied · Low tannin · High acidity · Easygoing

P'tit Caillou ('little stone') is Vionnet's entry-level Beaujolais AOC: unpretentious, fresh Gamay with crunchy red fruit and mineral granite lift for immediate drinking.

Pairs with: Tartines au fromage de chèvre, Salade de tomates variées, Rillons de Tours

Dry · Light-bodied · Low tannin · High acidity · Easygoing

Romain Zordan's youthful-style Beaujolais-Villages: fresh fruit, bright acidity and minimal tannin for versatile bistro drinking.

Pairs with: Poulet rôti, Charcuterie de campagne, Brie

Dry · Light-bodied · Low tannin · High acidity · Refreshing

Zordan's Beaujolais Blanc from unoaked Chardonnay: light and crisp with white-peach and citrus-blossom freshness, clean mineral finish.

Pairs with: Quenelles de brochet sauce nantua, Moules marinières, Chèvre frais aux herbes

Dry · Light-bodied · Low tannin · High acidity · Easygoing

Domaine Forêt's Beaujolais-Villages: light, fresh and immediately drinkable Gamay with granite freshness, produced for the local restaurant and bistro trade.

Pairs with: Cervelas chaud vinaigrette, Omelette lyonnaise, Fromage blanc

Dry · Light-bodied · Low tannin · Racy acidity · Easygoing

Forêt's entry-level Beaujolais AOC: light, crunchy and racy, built for drinking fresh from the year of harvest.

Pairs with: Plateau de charcuterie, Tarte flambée, Pissaladière

Dry · Full-bodied · Firm tannin · High acidity · Bold

Pacalet's natural Morgon from the volcanic Côte du Py hill: deep kirsch and iron-mineral concentration, earthy tannin and a long, volcanic finish characteristic of this iconic terroir.

Pairs with: Canard confit, Daube de sanglier, Époisses au stade parfait

Dry · Light-bodied · Low tannin · High acidity · Easygoing

Pacalet's Villages is a textbook natural Beaujolais-Villages: fresh, crunchy fruit, wild-herb lift and the natural wine energy of spontaneous fermentation without additions.

Pairs with: Salade de lentilles vertes du Puy, Fromages de chèvre du Beaujolais, Charcuterie en assiette

Dry · Light-bodied · Medium tannin · High acidity · Easygoing

Pacalet's natural Régnié: fragrant and fruit-driven with wild-herb and wet-granite character, minimal intervention and characteristic Régnié freshness.

Pairs with: Pintade en terrine, Boudin blanc aux champignons, Saint-nectaire

Dry · Light-bodied · Medium tannin · High acidity · Easygoing

Pacalet's natural Brouilly: clean, fresh red-fruit Gamay with granite mineral freshness and the lightness typical of Brouilly's sandy soils.

Pairs with: Côtelettes de porc grillées, Salade lyonnaise, Fromage de vache fermier

Dry · Medium-bodied · Medium tannin · High acidity · Rustic

Jean-Paul Brun's signature Beaujolais AOC uses old-vine, whole-cluster Gamay from the golden limestone soils of Pierres Dorées for a richer, more textured and age-worthy expression than typical Beaujolais.

Pairs with: Lapin sauté aux olives, Terrine de foie gras, Mimolette vieille

Dry · Medium-bodied · Low tannin · High acidity · Elegant

Terres Dorées' Chardonnay from the golden limestone of Pierres Dorées: between Mâcon and Chablis in character, with peach-blossom freshness, chalky mineral and restrained richness.

Pairs with: Poulet à la crème de la mère Blanc, Sole meunière, Scallops with cauliflower purée

Dry · Medium-bodied · Firm tannin · High acidity · Elegant

Terres Dorées' Côte de Brouilly from Mont Brouilly: volcanic-mineral depth with dark cherry concentration and the firm, structured grip of the appellation's blue-syenite soils.

Pairs with: Magret de canard aux baies sauvages, Carré d'agneau rôti, Cantal entre-deux

Dry · Medium-bodied · Low tannin · Medium acidity · Elegant

Named for the golden-limestone colour of the Pierres Dorées hillsides, Roussette is Terres Dorées' richest white: beeswax, ripe peach and hazelnut character from old-barrel Chardonnay on the golden stone terroir.

Pairs with: Poulet de Bresse à la crème truffée, Gratin de homard au beurre blanc, Brie de Meaux affiné

Dry · Light-bodied · Low tannin · High acidity · Easygoing

Pierre-Marie Chermette's estate Beaujolais AOC from the Vissoux's Pierres Dorées plots: whole-cluster, unforced, clean red-cherry Gamay made in the traditional pre-industrial Beaujolais style.

Pairs with: Charcuterie du Beaujolais, Oeufs cocotte aux herbes, Tomme d'Auvergne

Dry · Medium-bodied · Medium tannin · High acidity · Elegant

Chermette's Fleurie Poncié from the lieu-dit of the same name: a structured, silky expression of the appellation's floral character with Vissoux's whole-cluster precision.

Pairs with: Ris de veau aux morilles, Pintade rôtie aux herbes, Chaource

Dry · Full-bodied · Firm tannin · High acidity · Bold

Vissoux's Moulin-à-Vent from the Trois Roches lieu-dit: Gamay at its most Pinot-like, with the appellation's distinctive manganese-mineral depth, firm structure and long ageing potential.

Pairs with: Filet de boeuf en croûte, Lapin aux pruneaux, Comté 36 mois

Dry · Light-bodied · Low tannin · High acidity · Refreshing

Vissoux's Chardonnay from Pierres Dorées limestone soils: precise, mineral-driven Beaujolais Blanc with white peach and chalky freshness in the understated house style.

Pairs with: Fruits de mer plateau, Chèvre chaud sur mesclun, Filets de sole

Dry · Light-bodied · Low tannin · Medium acidity · Easygoing

Domaine des Nugues' estate Beaujolais-Villages from the Lancié village in the northern Villages zone: clean, accessible Gamay with strawberry-cherry freshness.

Pairs with: Saucisson cuit au vin, Gratin de macaroni lyonnais, Cervelle de canut

Dry · Light-bodied · Low tannin · High acidity · Refreshing

Nugues' unoaked Beaujolais Blanc: straightforward, clean Chardonnay with pear and citrus freshness for early drinking.

Pairs with: Salade de chèvre chaud, Poisson meunière, Asperges sauce mousseline

Dry · Light-bodied · Low tannin · High acidity · Easygoing

Domaine des Crais' Beaujolais-Villages: a reliable, fresh and fruity Villages Gamay with granite lift for early drinking.

Pairs with: Andouillette à la lyonnaise, Salade de gésiers chauds, Fromage blanc à la crème

Dry · Light-bodied · Low tannin · Racy acidity · Easygoing

Domaine des Crais' simple Beaujolais AOC: light, racy Gamay for fresh, immediate drinking.

Pairs with: Plateau de charcuterie, Pizza aux champignons, Fromage de vache demi-sec

Dry · Light-bodied · Low tannin · High acidity · Easygoing

Sables d'Or's ('golden sands') Beaujolais-Villages from sandy Gamay soils in the Villages zone: light, fresh and easy-drinking with a characteristic sandy-mineral lift.

Pairs with: Rillettes d'oie, Terrine de campagne, Crottin chaud

Dry · Light-bodied · Low tannin · High acidity · Easygoing

Fief des Sept Clés' Beaujolais-Villages: clean, fruit-forward Gamay with peony and granite freshness for everyday drinking.

Pairs with: Jambon persillé, Tarte à la moutarde et fromage, Assiette de charcuteries

Dry · Light-bodied · Medium tannin · High acidity · Easygoing

Sept Clés' Régnié from the youngest cru: fragrant, raspberry-driven Gamay with medium structure and the appellation's characteristic freshness.

Pairs with: Poulet rôti aux herbes de Provence, Pâté de campagne, Comté frais

Dry · Light-bodied · Low tannin · High acidity · Easygoing

Prieuré Saint-Romain's estate Beaujolais-Villages: straightforward, clean red-cherry Gamay from the Villages zone for the Lyon bistro trade.

Pairs with: Gratin de cardons, Lentilles vertes en salade, Brie coulant

Dry · Light-bodied · Low tannin · Racy acidity · Easygoing

Entry-level Beaujolais AOC from Prieuré Saint-Romain: light, crunchy and racy for immediate drinking.

Pairs with: Plateau de charcuteries variées, Tartines beurre-jambon, Tarte aux herbes

Dry · Light-bodied · Low tannin · High acidity · Easygoing

Domaine des Rabioux' Beaujolais-Villages: honest, fresh and fruit-forward Gamay from the Villages zone, produced for local and regional restaurant supply.

Pairs with: Saucisson à cuire au vin Beaujolais, Entrée de charcuterie maison, Mâche au lard

Dry · Light-bodied · Low tannin · High acidity · Easygoing

Domaine Châteauvieux's Beaujolais-Villages: clean, fresh-fruited Gamay with light tannin and granite mineral freshness.

Pairs with: Poulet sauté aux oignons, Omelette aux cèpes, Fromage frais aux herbes

Dry · Light-bodied · Low tannin · High acidity · Easygoing

Terres de la Cour's Beaujolais-Villages from the northern Villages zone: reliable, clean cherry Gamay with granite freshness.

Pairs with: Rosette de Lyon, Salade de pommes de terre aux lardons, Fromage de chèvre sec

Dry · Full-bodied · Firm tannin · High acidity · Rustic

Château de Pizay's traditional Morgon from the Côte du Py zone: deeply coloured, iron-mineral and earthy with the Morgon-typical concentration and structure for medium-term ageing.

Pairs with: Boeuf bourguignon, Confit de canard aux cèpes, Bleu de Bresse

Dry · Full-bodied · Firm tannin · High acidity · Bold

Pizay's old-vine Morgon from deep-rooted Gamay on the volcanic schist: kirsch, iron and leather concentration with the structured, long finish characteristic of aged Morgon.

Pairs with: Civet de lièvre, Rôti de gibier à plumes, Fourme d'Ambert

Dry · Light-bodied · Medium tannin · High acidity · Easygoing

Château de Pizay's estate Beaujolais-Villages: more structured than typical Villages due to the estate's Morgon-adjacent soils, with a firmer edge and cleaner minerality.

Pairs with: Salade de gésiers confits, Terrine de foie de volaille, Époisses jeune

Dry · Full-bodied · Firm tannin · High acidity · Rustic

Duboeuf's single-domaine Morgon, sourced from the Jean Descombes estate on the Côte du Py: earthy, iron-mineral Gamay with concentration and the structure that distinguishes Morgon from other Beaujolais crus.

Pairs with: Boeuf braisé aux carottes, Lapin chasseur aux champignons, Saint-nectaire affiné

Dry · Medium-bodied · Medium tannin · High acidity · Elegant

Duboeuf's Fleurie La Madone is sourced from the eponymous chapel-topped hillside: floral, silky and fruit-forward, the négociant's most recognisable expression of the appellation's perfumed character.

Pairs with: Poulet de Bresse aux morilles, Filet de veau en sauce crème, Mozzarella de bufflonne et tomates

Dry · Light-bodied · Low tannin · High acidity · Easygoing

Cuvée Flower is Duboeuf's wider-selection Fleurie: accessible and immediately perfumed with rose-petal floral notes and soft tannin, widely distributed internationally.

Pairs with: Quiche aux poireaux, Salade niçoise, Fromage de chèvre frais

Dry · Full-bodied · Firm tannin · High acidity · Bold

Duboeuf's Moulin-à-Vent from multiple selected parcels: structured, dark and mineral with the appellation's Pinot-like depth and firm ageing spine.

Pairs with: Canard rôti aux figues, Entrecôte marchand de vin, Comté 24 mois

Dry · Medium-bodied · Medium tannin · High acidity · Easygoing

Duboeuf's Brouilly from selected Mont Brouilly-area estates: accessible, medium-bodied and fruit-forward with the appellation's characteristic fresh cherry and clean mineral profile.

Pairs with: Poulet au vinaigre de framboises, Plateau de fromages locaux, Côtes de porc au romarin

Dry · Light-bodied · Low tannin · High acidity · Easygoing

Duboeuf's flagship Beaujolais-Villages: the textbook expression of the style, fresh, fruit-forward and accessible, sourced from dozens of Villages-zone growers across the appellation.

Pairs with: Charcuterie board, Pizza margherita, Camembert rôti

Dry · Light-bodied · Low tannin · High acidity · Easygoing

Duboeuf's Régnié from the youngest cru: the typical light, fragrant and raspberry-driven character of the appellation, assembled from selected growers in Régnié-Durette.

Pairs with: Salade tiède de pommes de terre au saucisson, Rillettes de lapin, Gouda jeune

Dry · Light-bodied · Low tannin · Medium acidity · Festive

Duboeuf's Beaujolais Nouveau is the widely-distributed reference for the third-Thursday-November release: carbonic-maceration Gamay bottled and released on the third Thursday of November, with characteristically exuberant fruit and soft structure.

Pairs with: Charcuterie nouvelle saison, Plateau de fromages frais, Tarte tatin aux pommes

Dry · Full-bodied · Firm tannin · High acidity · Bold

Jadot's flagship Moulin-à-Vent from Château des Jacques combines the manganese-rich granite soils with Burgundian barrel-ageing discipline: the resulting wine is Gamay at its most Pinot-like, with real ageing potential and deep mineral structure.

Pairs with: Côte de boeuf rôtie, Pigeon aux petits pois et lard, Époisses au stade 10 jours

Dry · Full-bodied · Firm tannin · High acidity · Bold

Jadot's Morgon from the Les Charmes climat within Château des Jacques holdings: iron-mineral, earthy and structured, showing the volcanic depth of Morgon with Burgundian barrel precision.

Pairs with: Gigot d'agneau rôti à l'ail, Cèpes à la bordelaise, Langres affiné

Dry · Full-bodied · Firm tannin · High acidity · Bold

La Roche ('the rock') from Château des Jacques is Jadot's most mineral and structured Morgon climat: stony, dark-fruited and firmly built, reflecting the volcanic rocky soils of this parcel.

Pairs with: Perdrix aux cèpes, Rôti de chevreuil sauce grand veneur, Cantal extra-vieux

Dry · Medium-bodied · Medium tannin · High acidity · Elegant

Château des Jacques' Fleurie applies Burgundian barrel precision to the appellation's naturally perfumed Gamay: silky, floral and structured, more serious than the typical négociant Fleurie.

Pairs with: Volaille de Bresse en demi-deuil, Ris de veau en cocotte, Reblochon de Savoie au naturel