Well, first and foremost, just in case you didn’t know, Beaujolais is usually a pretty light wine. By light I mean light bodied. It’s not going to ruin your mouth for hours after. It’s most likely pretty refreshing to drink, especially if you have it a bit cooler. Stick your bottle(s) in the fridge for a bit before you drink it. Not too cold that all the tastes will be fast asleep, but maybe 12/13 degrees, something like that.
The other fairly common thing about Beaujolais is that the fruit in there is red fruit. So think red cherry, strawberries, and raspberries. You starting to see the point of the picture up top? Keep reading!
Another common practice in the regions is this thing called carbonic maceration. I’m not going to try and explain it again, but roughly it’s a way of getting the grapes to ferment without actually breaking the skins. So it reduces the tannins you take out the skins, so it keeps the body of the wine very light. Don’t ask why (it’s a chemical compound) but this process can sometimes leave the wine with a slightly bubble gum smell to it. Now you’ve got the point of the picture!
As far as the different crus go? Well I’m going to find out, aren’t I?! I’m assuming the differences will be to do with things like acidity levels, some styles made to be fruitier than others, etc. I’ll be whacking all my findings in the concluding blog on Sunday, just a teaser there for you all to keep reading!
Other posts in NWTW Week 11: