14 Facts About Beaujolais

Beaujolais tends to be a very light-bodied red wine, with relatively high amounts of acidity.

In some vintages, Beaujolais produces more wine than the Burgundy wine regions of Chablis, Cote d'Or, Cote Chalonnaise and Maconnais put together.

Region of Beaujolais was first cultivated by the Romans who planted the areas along its trading route up the Saone valley.

The wines from Beaujolais were mostly confined to the markets along the Saone and Rhone, particularly in the town of Lyon.

Beaujolais claimed that Beaujolais producers had long ignored the warning signs that such a backlash was coming and continued to produce what Mauss termed vin de merde .

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Beaujolais is a large wine-producing region, larger than any single district of Burgundy.

Many of Beaujolais vineyards are found in the hillside on the outskirt of Lyons in the eastern portion of the region along the Saone valley.

The southern half of the region, known as the Bas Beaujolais, has flatter terrain with richer, sandstone and clay based soils with some limestone patches.

The following three crus produce the lightest-bodied Beaujolais and are typically intended to be consumed within three years of the vintage.

Beaujolais wines are produced by the winemaking technique of semi-carbonic maceration.

Basic Beaujolais is the classic bistro wine of Paris; a fruity, easy-drinking red traditionally served in 1 pint glass bottles known as pot.

Similarly, Beaujolais is often treated like a white wine and served slightly chilled to a lower temperature, the lighter the style.

In Beaujolais, it is traditional to soak the bottles in buckets of ice water and bring them out to the center villages for picnics and games of boules.

In Norway, Beaujolais is a favorite with cod and bacalhau dishes.