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Wine Beaujolais
The Beaujolais AOC covers 9400 hectares spread over the Rhône and Saône-et-Loire departments. The northern part of the vineyard runs along the Saône, although the majority of the vines are located south of Villefranche-sur-Saône. Read more on Beaujolais
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Appellation Beaujolais
The Beaujolais AOC...heir to the Lords of Beaujeu
The Beaujolais appellation takes its name from a local family, the de Beaujeu family, great barons of the region until the 15th century. They gave their name to the town of Beaujeu, which in turn inspired the name of the Beaujolais region. The Beaujolais AOC is part of the Burgundy wine region, but the appellation can be distinguished for a historical reason. In the 14th century, Philippe de Hardi, Duke of Burgundy, decided to ban the use of the Gamay grape variety from the northern part of Burgundy.
Gamay therefore found a home in the Beaujolais.The 9400 hectares of vines in the AOC enjoy three climatic influences: oceanic, which brings beneficial rainfall throughout the year, Mediterranean, which sometimes causes very destructive summer storms, and finally a continental influence which creates the winds necessary to regulate the humidity of the vines. The Beaujolais appellation is characterised by clayey-siliceous soils which give a fruity character to the wines, and clayey-limestone soils which bring tannins and colour. These are the soils best suited to Gamay.
The historical harmony between Beaujolais wines and Lyon's gastronomy
The AOC Beaujolais is a red wine with a bright red colour, very intense, clear, sometimes with cherry and purple reflections. When young, it can have a purplish tinge, but Beaujolais is never a very dark wine. The nose develops intense fruit flavours such as raspberry, redcurrant, blackcurrant and strawberry. Sometimes floral and vegetal scents can be found, which creates a great freshness. The nose of Beaujolais Nouveau, which can be enjoyed from the third Thursday in November, is characterised by banana and English candy aromas. On the palate, we find the same fruit aromas that the AOC Beaujolais gives off on the nose.
It is a lively, tender and fleshy wine. Beaujolais should be drunk young, it can never be kept for more than 2 years. The AOC Beaujolais goes wonderfully well with Lyon's culinary specialities: veal liver à la lyonnaise, cervelas lyonnais, rosette de Lyon, brioche sausage or cervelle des canuts, a kind of fromage blanc seasoned with shallots, vinegar and chives. Léon Daudet, a writer, confirms this: "Lyon is a city watered by three great rivers: the Rhône, the Saône, and the Beaujolais, which is never silty or dry.
Beaujolais et Lyonnais appellations
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