This Thursday is Beaujolais Nouveau Day, an annual celebration of the wine and the region, Beaujolais. The celebration takes places on the third Thursday of November each year.


The day marks the release of a special style of wine called Beaujolais Nouveau, which is a wine produced from the latest harvest in Beaujolais, fermented in just a matter of weeks, bottled and then shipped to stores all over the world. That's right: when you see a bottle of Beaujolais Nouveau at your local wine shop on Thursday, know that the wine has been produced, bottled and shipped in just a matter of weeks. 

The resulting wine is a different experience. Since the wine is so young, it tastes fresh, fruity and unlike any wine you've ever had before. Common descriptors for Beaujolais Nouveau wines include “strawberry," “banana," and “cherry." 



Why is Beaujolais Nouveau a wine, and why is there a day celebrating it? In the 1950s, marketers in the Beaujolais region of France wanted to get their region more exposure across France and the globe. So they cut back on restrictions of when they could release the newest vintages of Beaujolais wine to the middle of November and called this wine Beaujolais Nouveau ("New Beaujolais"). Furthermore, they conjured up an annual race to see who could get their Beaujolais Nouveau to the Paris markets first. 

This new wine and race was a smashing hit. The media loved it. By the 1970s, the release of Beaujolais Nouveau was a full-blown national event. The popularity of Beaujolais Nouveau wine and Beaujolais Nouveau Day has since expanded across the globe, where millions of people today celebrate by popping a bottle of Beaujolais Nouveau every November. 

While the wine isn't particularly good, Beaujolais Nouveau Day does bring good attention to Beaujolais, a region that is often overshadowed by its northern neighbor, Burgundy. Beaujolais red wines are made with the Gamay grape, a light skinned grape, which generally makes Beaujolais wines light-bodied and easy to drink. 


Celebrate the often overlooked Beaujolais region this Thursday by grabbing a bottle of Beaujolais Nouveau (or, if you're not in the mood for this odd wine, try to find just a regular bottle of Beaujolais, recommendations below). If you're really in the mood to celebrate, you can probably find a Beaujolais Nouveau Day celebration near you – they're happening all over the world. 


Beyond Beaujolais Nouveau

 


The Beaujolais region produces some great wines that are not produced in such a hurried fashion like Beaujolais Nouveau. Cru Beaujolais are the top Beaujolais wines, often drinking similarly to Burgundies, yet are more affordable. Here's how to look for Cru Beaujolais: There are 10 Crus in Beaujolais, and the the name of the Cru is often on the label. Some Crus include Morgon, Brouilly and Moulin-à-Vent. 


We tapped two Somms featured in Esquire Network's new series, Uncorked to provide us with some specific recommendations: 


Recommendations from Jack Mason, Uncorked Sommelier 
 

“Cru Beaujolais is one of the great values in the wine world that still exists. As more attention has been put into making serious versions of Gamay, some truly world-class and exciting bottles of wine have come about. Two of my favorite wines from this area are the wines from Jean Foillard and Chateau Thivin. The reds from the Cru Morgon that Foillard produce are natural, rustic and beautiful examples of Gamay from one of the more Northerly Crus. In comparison, the Beaujolais that Chateau Thivin produces from a little further South in the Cru Cote de Brouilly, is denser and shows a deeper expression of blue and black fruit. Both are wonderful for a table dressed with turkey, stuffing, mashed potatoes and gravy." 



Recommendations from Josh Nadel, Uncorked Sommelier 
 

"There has been a surge of quality in Cru Beaujolais over the past 10 years. More than ever, producers of Beaujolais endeavor to produce serious, delicious wines which push the limit of Gamay's capabilities. This surge in ambition has coincided with enthusiasm and demand from Sommeliers, open-minded consumers emboldened by social media and information sharing, and a new breed of importers determined to seek out the new and unspoiled. 


Gamay often provides Pinot Noir drinkers with similar flavors, textures, and versatility with food – at a fraction of the price. 


Some producers rely entirely, or almost entirely, on carbonic maceration. Others employ fermentation techniques more often used in other regions or with other varietals. Moreover, some add sulphur, while others avoid it at all costs. Within the realm of quality producers, those two factors wield the most powerful influence on the final product. When choosing a Cru Beaujolais, try to find out how it is made. Over time, your preferences will be clear. 


My favorite wines come from the two Crus of Fleurie and Morgon. 


Two of my favorites are both from Fleurie: JP Brun's Fleurie under the Terres Dorees label, and Clos de la Roilette's Fleurie. 


For those who prefer the full funk, try Chamonard's Clos de Lys from Morgon, or Yvon Metras's Fleurie." 


To learn more from Jack and Josh, tune into Uncorked on Tuesdays at 10|9c on Esquire Network. 

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