Choosing the Perfect Wine: Beaujolais
"One of the disadvantages of wine is that it makes a man mistake words for thoughts."
-Samuel Johnson
Beaujolais is a fruity red wine, produced in France and known for its light bodied taste. These wines are labeled by the region in which they are produced rather than grape variety.
While a solid 50 percent of all beaujolais wine is labeled as such, Morgon, Moulin-a-Vent, Brouilly, Cote de Brouilly, Saint-Amour, Chiroubles, Chenas, Fleurie, Julienas, and Regnie labels also indicate beaujolais wines. However, bear in mind that wines from these "crus" are generally more full bodied and darker.
This wine, made from the Gamay grape, tends toward the acidic end of the scale. As a result, it is best enjoyed with food rather than on its own. Also, don't bother letting this one age. Drink a beaujolais within two to three years for the best flavor.
Currently, the most popular export from this classically wine-producing region is the Beaujolais nouveau. This wine is produced in the fall (November--think Thanksgiving), and should be consumed quickly--within a matter of months.
Serve this wine chilled (about 50 to 55 degrees) to bring out its fruity qualities. Beaujolais is poised to be one of the hottest wines on the market. Its exclusivity due to its short life and import status make it a unique treat for connoisseurs and wine newbies alike.
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