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INTRODUCTION
The Beaujolais region begins 10km south of Macon, producing predominantly red
wines. Only one grape variety is used for the reds - Gamay - which is famed for
its lively, fruity wines. The region has twelve appellations: Beaujolais,
Beaujolais Villages and the ten Crus: Brouilly, C6te de Brouilly, Morgon,
Chiroubles, Fleurie, Julienas, Moulin-a-Vent, Chenas, Saint-Amour and Regnie.
The region lies on latitude 46" North and extends over a distance of 55 km
from north to south and 15 km from east to west; it enjoys a temperate
semi-continental climate. The vineyards cover an area of 22,000 hectares and are
distributed among 96 villages. The region is bounded to the north by the
Maconnais wine region, to the south by the Lyonnais mountains, to the east by
the Saone Valley and, finaIly, to the west by the Beaujolais mountains, the
foothills of the Massif Central (the highest point being Mont Saint-Rigaud at
1,012 m).
The vines are planted on hillsides at an average altitude of 300 metres,
facing mainly south/southeast. A distinction can be made between two types of
soil : to the north, the granite or schist Heroynian system on which the Crus
and Beaujolais Villages are produced and, to the south, clay/chalk soil from the
se- condary era and of sedimentary origin, where most of the Beaujolais and
Beaujolais Nouveau are grown.
The average annuaI harvest amounts to 1.300.000 hectolitres (50% Beaujolais,
25% Villages and 25% Crus) and represents 180 million bottles. 19 cooperatives
grouping together 50% of the growers produce 30% of the total harvest.
150
merchants sell 90% of total production. 50% of production is exported.
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WINES OF BEAUJOLAIS
MORGON
Morgon is produced from a unique terrain consisting
of rotten stone and crumbling schist. It is fleshy and appeals by its fullness
on the palate. With its deep garnet hue and its bouquet of ripe cherries,
peaches, apricots and plums, it is a wine which deserves to be aged for a few
years before it reaches maturity.
Serve at cellar temperature (15" C) with
meats in sauces and with game.
MOULIN A VENT
The Prince of
Beaujolais derives its name from an ancient windmill built on the hill of
Romaneche- Thorins. Its exceptional quality is attributed to the granite subsoil
of the area which is rich in manganese. With its deep ruby colour, its bouquets
of irises, rose petals, spices and ripe fruits, it possesses a legendary ageing
potential which has contributed to its reputation as one of the best red wines
of France.
Serve at just below room temperature (16"C) with red meats, game
and strong cheeses.
REGNIE
Is the most recent of the Beaujolais wines to be
assigned the prestigious cru status, joining the other nine in 1988. This
village appellation which surrounds the two steeples of Regnie- Durette makes a
supple well-constructed wine, cherry-coloured with purple lights, redolent of
red currants, blackberries and raspberries.
Serve cold (13" C) with pates,
terrines and hot hors d'oeuvres.
SAINT AMOUR.
This delightfully named cru is the northernmost
outpost of Beaujolais, in the 'Saone-et-Loire'region. It is a lively wine,
refined and well-balanced, ruby coloured with a bouquet of cherries and spices.
It is generally ready to drink within the year, but keeps well for two or
three.
Serve at cellar temperature (15" C) with simple home cooked meals.
BEAUJOLAIS VILLAGES.
Some 39 villages produce wine
classified as "Beaujolais Villages" These attractive, cherry- coloured wines
with their bouquets of strawberries and blackcurrants are smooth and
well-balanced. They adapt well to suit a wide variety of dishes.
Serve
chilled (12-13" C) with poultry and cold meat.
BEAUJOLAIS.
Beaujolais are fresh, lively wines, ideally
drunk young when their intense aromas and fruity floral bouquets are at their
peak. Warm- hearted and easy to drink, the wines of Beaujolais are perfect for
sharing with friends around the dinner table.
Serve them chilled (12" C) with
hors d'oeuvres or at any time simply for pleasure. Area: 9,700 hectares (24,200
acres). Soil type: calcareous clay.
BEAUJOLAIS NOUVEAU
This wine needs no introduction. Since its
launch it has acquired a following throughout the world. Annually, on the third
Thursday of November, its arrival is anticipated with excitement by wine
drinkers everywhere who look forward to savouring its characteristic floral
bouquet and fruity flavours. A percentage of Beaujolais Nouveau comes from the
Beaujolais Villages area.
Serve Beaujolais Nouveau chilled (12" C) with a
meal or simply enjoy it with friends at any time of day.
BROUILLY
Located at the foot of Mount Brouilly, this is the
largest and highest yielding of the Beaujolais Crus with 1,200 hectares (3,000
acres) under vine. The wines are a deep ruby in colour while the bouquet reveals
soft fruits, plums and peaches. At the heart of the appellation the wines are
deeper coloured, tighter- knit and more robust.
Serve at cellar temperature
(15" C) with game and red meats.
CHENAS.
This is the rarest of the Beaujolais Crus and it
enjoys an enviable location next door to the famous Moulin a Vent. The wine is
ruby coloured with hints of garnet, well-structured with a floral, woody
bouquet. This is a heady wine for laying down, supple yet powerful, and one
which for the time being at least remains less well-known than its prestigious
neighbour.
Serve at just below room temperature (16" C) with rich dishes and
mature cheeses.
CHIROUBLES.
At 400 metres, Chiroubles is the highest in
altitude of the Beaujolais Crus and nestles in a granite amphitheatre.
Delicious, supple and elegant, it is a striking red colour while the nose
combines scents of peonies, lily of the valley and violets. Brimming with fruit
and flowers, it is one of the most individual wines of Beaujolais.
Serve cold
but not chilled (13" C) with cold meats, sliced sausage, chicken, white meats
and hors d'oeuvres.
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