Profile

Structure

Bodylight
Tanninlow
Aciditymedium
Sweetnessdry
Finishshort
Oaknone or neutral

Drinking window

Best 0 to 1 years from vintage.

vintage0 yrs1 yrs8 yrs

Critic scores

No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating above is our own.

In the glass

Light-bodiedLow tanninMedium acidityDryShort finish

What it pairs with

With cheese

Fromage fort de la Croix-Rousse Local tradition French Wikipedia quotes the Inventaire du patrimoine culinaire de la France: in Lyon's bouchons the pot sat at the corner of the bar and was spread on toasted bread, accompanied by a beaujolais. A plain Gamay red suits its sharpness. Cervelle de canut Our pick The Observatoire des produits du terroir lists Beaujolais AOC and Coteaux-du-Lyonnais among the reds for it. The cool, herby fromage blanc wants a fresh, fruity Gamay with modest tannin that does not fight the vinegar.

How to serve Beaujolais Nouveau

Allow 65 minutes from open to pour.

  1. Open and decant. Open 60 minutes before serving and pour into a decanter to aerate.
  2. Serve at 14-16°C. Cellar temperature (14-16°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
  3. Glassware. Use a Burgundy bowl with a wide opening: the bowl shape rewards the wine's structure.
  4. Pair with. Charcuterie nouvelle saison, Plateau de fromages frais, Tarte tatin aux pommes. Match the wine's structure to the dish's fat and salt.

History

Georges Duboeuf did more than any producer to internationalise Beaujolais Nouveau, orchestrating dramatic release-day shipments to Paris restaurants and export markets from the 1960s onwards. The third-Thursday-in-November release convention was formalised by French law in 1985.

  1. 1967Duboeuf begins marketing Beaujolais Nouveau as a global event wine
  2. 1985French law fixes the Beaujolais Nouveau release date as the third Thursday of November

Facts

Producer
Maison Georges Duboeuf · visiting guide
Grapes
Gamay
Classification
Beaujolais AOC
Oak
Stainless steel; no wood; carbonic maceration
ABV
12.0%
Price
€8-12 at retail
Drinking window
0-1 from vintage
First vintage
1967

Frequently asked about Beaujolais Nouveau

What does Beaujolais Nouveau taste like?

Structurally light-bodied, low tannins, medium acidity with a short finish. 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.

When should I drink Beaujolais Nouveau?

Drink 0-1 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.

What food pairs with Beaujolais Nouveau?

Charcuterie nouvelle saison is the canonical pairing. Other strong matches include Plateau de fromages frais and Tarte tatin aux pommes. Nouveau and the autumn charcuterie harvest are a traditional seasonal pairing.

What grapes are in Beaujolais Nouveau?

The blend is Gamay. The wine is classified as Beaujolais AOC.

Tags

drink young dry gamay light body low tannin medium acid mood easygoing mood festive occasion aperitivo occasion celebration old world pairs with charcuterie pairs with fruit desserts pairs with soft cheese price everyday still red

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