Don't Misjudge Beaujolais

I love Cru Beaujolais because it is affordable, delectable, and food– friendly, albeit misunderstood.
Gamay is the grape of Beaujolais in many of its forms; Cru, Villages, and Nouveau. Cru Beaujolais is closer to ripe Pinot Noir than its pedestrian counterpart Beaujolais Nouveau. Nouveau is picked, fermented, and simply bottled. Normally, Crus get an extended stay in oak barrels to achieve more rounded flavors and less tutti fruity aromas. It becomes a wine of elegance that is more suitable for sipping than mere gulping. The 10 Crus of Beaujolais exist within the southernmost end of Burgundy in the department of Beaujolais. This amalgamation of hilly vineyards bring refinement and drinking pleasure to the otherwise insipid sea of what has become “nouveau”.
Traditional methods of winemaking in Beaujolais include carbonic maceration: using uncrushed whole bunches of grapes causes a more gentle fermentation, preserving the freshness and easy drinkability inherent in Gamay grapes.
Of the ten Crus, my favorites are… all of them! Moulin A Vent, Brouilly, Cotes du Brouilly, St. Amour, Julienas, Chiroubles, Morgon, Fleurie, Regnie, and Chenas each have individual characteristics. Soil type has a lot to do with it, as does how much sun the grapes get in each particular area. I recommend a step up from the obligatory bottle of Nouveau to bring to dinner. Treat yourself to some “Cru Beauj.” I will, that’s for sure!