It’s that time of year again for turkey and Beaujolais! While most people are not concerned too much about which breed of turkey to eat, they are very particular about which style of Beaujolais to drink. There are three styles and each boasts different qualities. There are the Crus, Beaujolais Villages and the ever popular Nouveau.   

The Nouveau is by far the most popular of the three. It is released the third Thursday of November and is meant to be consumed by the end of the year. Originally, it was only drunk locally to celebrate the end of the harvest but now has grown into a global staple. The process in which it is made is actually quite neat.

Carbonic maceration is the process in which Nouveau is produced. Start by filling a large vat with grapes. The grapes on the bottom will be crushed by the weight of the fruit above them and will start fermenting naturally using the yeast that is present on the skins. One by-product of fermentation is CO2, which fills the sealed tank and permeates the whole grape skins which then triggers fermentation inside the grapes. After a few weeks, the grapes are pressed and wine comes out. Again, this is not a serious wine nor is it meant to be, but it is fun and palatable for the holidays. 

Next is the Villages. These wines are made in a very similar way as the Nouveau, except there is also traditional fermentation that takes place at this level. These wines are a bit more serious and are meant to be consumed within 2-3 years. I guess I should probably go over a few basics. Beaujolais is a region in the southernmost part of Burgundy, France. Mostly red wines are produced here with the main grape being Gamay. Some whites are made with Chardonnay or Aligote. My favorite of the three is next!! 

Now we go to the Cru Beaujolais.These are very serious wines where Carbonic Maceration is a four letter word! Only traditional winemaking is allowed in these parts.These wines usually drink like Pinot Noir from Burgundy with their full body and rich flavors. Most can age for manyyears and will not reach maturity until at least three years in the bottle and barrel aging is required. These are by far the best quality, but are the least popular. Check one out and see for yourself!

George Ryan, wine consultant at ABC Fine Wine & Spirits - Sunrise

Follow me on Twitter @abcwinegeorger.