Beaujolais Dinner
I recently had the pleasure of introducing a wonderful group of people to the beauty of Beaujolais.
Beaujolais is one of my favorite regions in France. The wines produced in this region are light and fruit forward, they pair perfectly with holiday meals or can be consumed on their own. The method of fermentation used in Beaujolais is a key part in the lightness of these wines with the Gamay grape being the other key.
The lineup of wines. Beaujolais with a Cremant de Bourougne.
Beaujolais Rouge is made using a fermentation method known as carbonic maceration (or semi-carbonic maceration). This process occurs when harvested grapes are loaded whole cluster into a large vat. The grapes at the bottom of this mound are crushed and begin to spontaneously ferment.
Fermentation produces three key ingredients: Alcohol, Heat, and Carbon Dioxide. Since Carbon Dioxide is heavier than Oxygen, the fermentation forces oxygen from the vat.
Without oxygen, the whole clusters of grapes begin anaerobic fermentation within the grape skin. This produces bright flavors that don’t normally occur under standard fermentation, thus giving Beaujolais it’s unique taste profile.
Some Villages level expressions of the Chardonnay (Beaujolais Blanc) and Gamay grapes. White Beaujolais is a rarity since only 2% of vineyard area is devoted to Chardonnay production.
Cru Beaujolais from Regnie and Morgon. There are 10 Cru Villages in Beaujolais, each known for their own specific flavor profile of Gamay.
The “Feminine” Crus: Chiroubles, Fleurie, Saint-Amour
The “Structured” Crus: Brouilly, Cote de Brouilly, Julienas, Regnie
The “Masculine” Crus: Chenas, Moulin-a-Vent-Morgon
