Category: Uncategorized

Posted on by

Research in the Beaujolais region: towards the viticulture of tomorrow

In the Beaujolais region, the passion for wine research is nothing new. Inspired by the engineer and businessman Victor Vermorel at the end of the 19th century, it still strives to improve both wine quality and agronomic practices. Full of challenges, the viticulture of tomorrow is being invented today thanks to the work of Beaujolais researchers. Here is an overview of the jobs and research projects underway in the vineyard.

The Beaujolais region, historically at the forefront of vine and wine research

Victor Vermorel, visionary Beaujolais researcher and entrepreneur
Victor Vermorel – Senat.fr archives

Where does this Beaujolais passion for wine research come from?

If Beaujolais viticulture research had a face, it would be that of Victor Vermorel. Born on the banks of the Saône river, the researcher contributed to the advancement of knowledge in viticulture throughout his life. A visionary, the man who advocated ‘progress through experience’ made the Beaujolais region a leading centre in wine research.

Victor Vermorel impressed late 19th-century winemakers with his many inventions. Notably, he and Pierre Viala wrote the historic book “L’Ampélographie. Traité général de viticulture”. Published in 1900, this book documents and illustrates the 5200 grape varietals found around the world and is still a reference today.

L’Ampélographie. Traité général de viticulture, Victor Vermorel and Pierre Viala, 1900
L’Ampélographie. Traité général de viticulture, Victor Vermorel and Pierre Viala, 1900
Petit Gamay, excerpt from Ampélographie, VIALA-VERMOREL 1900
Illustration of gamay grapes, L’Ampélographie. Traité général de viticulture, Victor Vermorel and Pierre Viala, 1900
Chardonnay, excerpt from Ampélographie, VIALA-VERMOREL 1900
Illustration of chardonnay grapes, L’Ampélographie. Traité général de viticulture, Victor Vermorel and Pierre Viala, 1900

Between 1888 and 1897, Victor Vermorel imagined the vine and wine research centres that we have today in the Beaujolais region. He created the very first Station Viticole at 210 Boulevard Vermorel in Villefranche-sur-Saône. This location – where researchers still work today – was initially composed of laboratories, an impressive library, as well as a mini vat room… The entrepreneur also made Château de l’Eclair, in Liergues, into an experimental wine estate. At the time, these locations aroused everybody’s curiosity and researchers from around the world came to visit them.

Interconnected research centres in the Beaujolais region

As you can see, Victor Vermorel’s legacy shaped today’s research into Beaujolais viticulture. It is the many interconnected organisations that work hand in hand that make it so unique. Inter Beaujolais – the organisation responsible for developing the wine sector – includes research and experimentation among its missions. These missions are carried out by the SICAREX Beaujolais (Société d’Intérêt Collectif Agricole de Recherches et d’EXpérimentations or Agricultural Research and Experimentation Collective Interest Company) thanks to a 20-hectare experimental wine estate. The research centre works closely with the Bourgogne-Beaujolais-Jura-Savoie division of the French Wine and Vine Institute (IFV). With 18 units in France’s wine-growing regions, it has a team of 9 researchers in the Beaujolais region. These three organisations are all located at the same address, nicknamed the ‘210 en Beaujolais’ in Villefranche-sur-Saône. The SICAREX Beaujolais and IFV carry out many of their vine and wine experiments at Château de l’Eclair. The estate, once occupied by Victor Vermorel, is now called the ‘Beaujolais region’s open-air laboratory’. Although they are based in the Rhône department, the SICAREX Beaujolais and IFV teams work on local, national and international projects. Their research is not limited to regional issues. It often concerns the French vineyard as a whole.

Harvest in the experimental plots at the SICAREX Beaujolais © Studio Baalt 2021
Château de l’Eclair and its vat room, the SICAREX Beaujolais’ experimental estate © Château de l’Eclair

In the field, the Rhône Chamber of Agriculture is responsible for sharing the results of the research with the Beaujolais region’s winemakers, estates and wineries. This is achieved through training, organising technical meetings or even hosting winemaker associations (Vigneron·ne·s du Vivant en Beaujolais for example).

Returnable bottles, example of a cross-disciplinary research topic

In the Beaujolais region, research often brings together the SICAREX Beaujolais, the IFV, lnter Beaujolais and Château de l’Eclair. This is the case for example for an experiment in bottle recycling that began in 2023.

Did you know? Research carried out by the IFV shows that packaging represents 40 to 50% of the industry’s global carbon footprint. To reduce this major impact, we must either opt for lighter bottles or adopt a deposit-return scheme. In order to provide data and feedback, research is being carried out in the Beaujolais region at all levels. The SICAREX Beaujolais’ Sensory Unit is studying the image of the deposit-return scheme among stakeholders in the industry. At the same time, Inter Beaujolais has set up an observatory to monitor wine quality and bottle weight. And finally, Château de l’Eclair is selling a test batch of Beaujolais Nouveaux in returnable bottles. The first results and feedback are available in a White Paper published at the end of the year.

Bottling in the Beaujolais region – F.Ferrer 2020

Current research in the Beaujolais region: projects and innovations

Carbon footprint, adapting to global warming, resistant grape varietals, consumer expectations… the major research topics in the Beaujolais region

The most important challenge facing winegrowers this century is adapting to the new circumstances dictated by global warming. As such, the main aim of research in the Beaujolais region is to provide guidance to those involved in the industry in this context. This includes measuring carbon footprints, agronomic experimentations, exploring plant material and studying consumer tastes…

 « Notre métier est de répondre aux questions que se posent les professionnels. Elles sont le reflet des attentes sociétales et des besoins du secteur ».

Bertrand Chatelet, Director of the SICAREX Beaujolais and the Beaujolais-Bourgogne-Jura-Savoie division of the IFV, © Jonas Jacquel

Measuring the carbon footprint of viticulture

Based in the Beaujolais region, the IFV’s Environmental Assessment Unit is studying the industry’s impact with the aim of finding ways of mitigating it. This unit measures the carbon footprint of wine estates and compares data relating to each stage of a wine’s life cycle. It constantly monitors and studies different practices in order to provide guidance to professionals seeking to reduce their company’s carbon footprint.

Adapting vineyard practices in response to global warming

Adapting to climate change is another area of research for the IFV Beaujolais-Savoie’s Technical Unit. Agronomic experiments are being carried out with the aim of maintaining yields and wine quality despite climate change. The purpose of this research is to provide gradual solutions and short-term measures (shade nets, foliage modifications…), while keeping an eye out for longer-term solutions (resistant grape varietals in particular).

Presentation of experimental results during the annual SICAREX-IFV ‘Open plot day’ at Château de l’Eclair © Inter Beaujolais 2022
Vinification trials using resistant grape varietals carried out by the SICAREX-IFV at Château de l’Eclair © Studio Baalt 2021

Preserving the iconic Beaujolais grape varietal

Researchers at the SICAREX Beaujolais still carry out one of its historic missions: selecting and preserving the genetic diversity of the gamay grape. They maintain an impressive collection of over 1000 different gamay grapes (from Italy, Switzerland, south-west France…). This effort to preserve plant life goes even further with the “Qanopee” project. Led by winegrowers from the Beaujolais region, Champagne and Burgundy, the project aims to pre-multiply healthy vine stocks in a 4500m² bioclimatic greenhouse. And the objective? Safeguarding the vineyards’ plant heritage.

Gamay bunch in Beaujolais
Gamay bunch – E.Ramousse

> Also read: “The viticulture of tomorrow according to Beaujolais researchers”

Creating grape varietals capable of rising to this century’s challenges

Young vines – SICAREX Beaujolais – Jonas Jacquel
Young vines – SICAREX Beaujolais – Jonas Jacquel

Varietal creation is a central theme for the SICAREX Beaujolais according to its Director, Bertrand Chatelet. As early as the 70s, the research centre joined an unprecedented programme set up by the INRAE and became a reference in the field. Varietal selection is a lengthy process, involving the observation and comparison of the 180 grape varietals planted on a plot at Château de l’Eclair. Notably, the SICAREX Beaujolais created the gaminot, a cross between gamay and pinot noir. The teams are currently focusing their research on varieties that are resistant to both fungal diseases and drought. Some of these resistant grape varietals have already been planted in the Beaujolais region. The gamaret and the voltis – to name just a couple – could also be included in the specifications for appellations.

Identifying future consumer expectations

To generate knowledge for science and the industry as a whole, a sensory analysis unit was set up in 2023. Its team of engineers is leading research projects that extend far beyond the Beaujolais vineyard, and even the French vineyard as a whole. They put the consumers’ sensory judgment at the heart of their research, via focus groups and tastings. One of the key projects set up in 2020 focuses on the perception of wines with no added sulphites. The results of this study, conducted with a panel of consumers and professionals, will be published at the end of 2024.

Focus on GES&Vit, the first tool to measure the wine industry’s carbon footprint, created in the Beaujolais region

Ges&Vit logo

The Environmental Assessment Unit pulled out all the stops to respond to the pressing need to measure the carbon footprint of winegrowers and makers. It was the first to offer a tool capable of doing so as early as 2021. Given the name GES&Vit, its purpose is to support the wine industry in its low-carbon transition.

https://www.youtube.com/watch?v=4tC7EBdyi-k
Ges&Vit, the carbon footprint measuring tool made in Beaujolais – Video IFV & MarnieProduction

GES&Vit is used to assess current practices and simulate different methods of vine management. It also provides the necessary tools to take action thanks to an action plan designed to reduce the carbon footprint of wine estates. The tool is available to wine advisers and technicians, provided they have taken a training course to learn how to use it. Many professionals in France have already started using it.

While Victor Vermorel laid the foundations for wine research in the Beaujolais region, the wine industry has successfully shaped itself so that it could bear fruit. The teams at Inter Beaujolais, the SICAREX Beaujolais, the IFV and the Rhône Chamber of Agriculture work hand in hand to ensure that it continues to flourish. Firmly rooted in their time, their research is a mine of information for building the vineyards of tomorrow.

Curious to know what wine experts think? Check out the article “The viticulture of tomorrow according to Beaujolais researchers”

Posted on by

Beaujolais Nouveau recipes, something for everyone

Machon Beaujolais Nouveau

The Beaujolais Nouveaux are coming soon! Not sure what to serve alongside these very fruity primeur wines? To help you prepare for this iconic event that takes place on the third Thursday in November, we have created this guide of recipes that go with Beaujolais and Beaujolais Villages Nouveaux. And the choice is yours, whether you prefer a traditional, surprising, exotic or vegetarian meal!

Beaujolais Nouveau recipes that celebrate tradition

When you hear the word ‘Beaujolais’, you imagine hills, gobelet vines but also… culinary traditions. In the Beaujolais region, we like charcuterie and cheese, and usually pair this simple treat with some wine. Beaujolais Nouveaux are no exception to this habit, quite the contrary! For the people of the Beaujolais region as well as those from Lyon, there’s nothing better than a charcuterie board with local products (rosette de Lyon, saucisson brioché…), a homemade Beaujolais terrine or even a saucisson au gène – saucisson cooked in left-over grape pulp – on Beaujolais Nouveaux night. And let’s not forget cheese – generally goat’s cheese – but anything goes! It’s the perfect time to bring together all the ingredients of a great Beaujolais mâchon – an authentic Lyon breakfast.

Pork terrine and Beaujolais Villages Nouveau
Pork terrine and Beaujolais Villages Nouveau © Studio Basilic
Typical Lyon charcuterie and Beaujolais Villages Nouveau © Studio Basilic

Surprising pairings with Beaujolais Nouveaux

What should you do to surprise your guests on Beaujolais Nouveaux night? Order a platter of oysters! It may be hard to believe but it’s true, iodine pairs wonderfully with the fresh and fruity notes of Beaujolais Nouveaux. For the main course, you could also try homemade fish & chips or even dog cockles in herby butter. Delicious! If you choose a multi-course meal, offer food-wine pairings right through to dessert with a chocolate brownie cheesecake. Chocolate and notes of red fruit is a classic pairing we can’t get enough of!

Oysters with shallots and Beaujolais Nouveau
Oysters with shallots and Beaujolais Nouveau © Studio Basilic
Dog cockles in herby butter and Beaujolais Villages Nouveau
Dog cockles in herby butter and Beaujolais Villages Nouveau © Studio Basilic
Chocolate brownie cheesecake and Beaujolais Nouveaux
Chocolate brownie cheesecake and Beaujolais Nouveaux © Studio Basilic

Are you a fan of food and wine pairings? Discover all the recipes created specifically to accompany your Beaujolais wines!

Beaujolais Nouveau: the opportunity to take your tastebuds on an adventure

‘Local wines, exotic recipes’ could also be the theme of your menu for the third Thursday of the month. To start, our hummus recipe pairs very well with a Beaujolais Nouveau rosé. Impress your guests with some gyozas, Japanese raviolis stuffed with pork and herbs. If you want to invite a lot of people, finger food is the way to go, with empanadas or even spring rolls. These two recipes are always a hit with Beaujolais Nouveaux!

Vegetarian spring rolls and green goddess sauce
Vegetarian spring rolls and green goddess sauce © Studio Basilic

Beaujolais Nouveaux and delicious vegetarian recipes

To tickle every taste bud, the gourmet vegetarian option is a must! Enjoy some Tomme croquetas – crunchy on the outside, soft on the inside. Beaujolais Nouveaux night can turn into burger night thanks to this vegetarian recipe or even a pizza party with this one. Success guaranteed!

Tomme croquetas and Beaujolais Villages Nouveau © Studio Basilic
Tomme croquetas and Beaujolais Villages Nouveau © Studio Basilic

Every year, when the Beaujolais Nouveaux are released, it is all about conviviality, sharing and enjoyment! Remember, there is not one Beaujolais Nouveau but many. It’s up to you to create your own pairings according to your tastes, even after the third Thursday of November. If you have some Beaujolais Nouveaux left over at the end of the night, don’t worry! They can wait a few months before being opened and accompany this summer recipe for example!

Beaujolais Nouveaux, it’s just one night of the year and just for the apéritif? Listen to this podcast if you’re still wondering!
Posted on by

Beaujolais Whites, hidden gems

Did you know that in France white wines have overtaken reds in the hearts of consumers*? And that chardonnay is by far the French people’s favourite grape variety? And that’s fortunate because it’s precisely with this variety that Beaujolais estates, cellars and wineries work to produce their white wines. Overview of these gems which are highly valued by connoisseurs!

*Source: SOWINE/Dynata 2024 Barometer

Beaujolais White, what is your flavour profile?

The Beaujolais White and Beaujolais Villages appellations are true revelations for those lucky enough to try them. Even though they are all made from chardonnay grapes, these white wines all express themselves differently from one cuvée to another and reveal the qualities of the terroir.

Beaujolais and Beaujolais Villages white © Studio Baalt 2021
Beaujolais whites are produced in Beaujolais and Beaujolais Villages AOC © Studio Baalt 2021

Beaujolais whites have a bouquet full of white flowers as well as citrus and white flesh fruit aromas. The Beaujolais Villages white appellation is known for its heroic plots: specific, very hilly, terroirs with different types of soils (granite, blue stone, limestone…). The white wines produced under this appellation provide mineral notes and a certain intensity.

In terms of the wine making process, Beaujolais white wines are usually obtained after directly pressing chardonnay bunches and a 15-day fermentation period in vats. The wine is sometimes matured in oak barrels but also in casks. Known for their excellent value for money, Beaujolais whites and Beaujolais Villages whites have been a favourite with wine lovers for several years now.

From the north to the south, the Beaujolais terroirs are ideal for Chardonnay

It’s no secret to anyone that clayey-limestone soils and chardonnay go hand in hand. The largest white wine terroirs are limestone. Luckily, the Beaujolais vineyard also has clayey-limestone soils. Mainly located in the Pierres Dorées and on the doorstep of the Mâconnais region, these areas include several chardonnay plots.

-> Click here for more information about the Beaujolais soils.

Map of the Beaujolais soils, 2018 © Sigales
Map of the Beaujolais soils, 2018 © Sigales

Sonja Geoffray, winemaker at Château Thivin, produces two white wines including the Beaujolais white “Clos de Rochebonne” in the Pierres Dorées. Matured in barrels, this wine is complex on the palate and offers mineral notes. In this area in the south of the Beaujolais region, well-known for its brightly coloured limestone, a group of winemakers assert the typicality of their wines and, for several years now, the “Pierres Dorées” indication has earned a place on their labels.

Chardonnay in the Beaujolais vineyards, Studio Baalt 2021
Bucket of chardonnay, wine harvest in the Beaujolais region © Studio Baalt 2021
Beaujolais white, Château Thivin, Clos de Rochebonne 2021
Beaujolais white Pierres Dorées, Château Thivin Clos de Rochebonne © Studio Baalt 2021

“By focusing on chardonnay, we are breathing new life into the magnificent region that is the Pierres Dorées.”

Sonja Geoffray, Château Thivin

Beaujolais whites are not just produced on clayey-limestone soils. The estates, cellars and wineries with chardonnay plots in Beaujolais Villages are experimenting with various soils (including granite and blue stone). The results in the glass are surprising and bear witness to the fact that the organoleptic properties of chardonnay vary from one plot to another. The richness of the soils in the Beaujolais region ensures the richness and variety of its white wines.

The estates, cellars and wineries located in the north of the vineyard are also seeking recognition for the quality of their white wines. They are more precise on their labels in order to assert their singularity. We can now see the names of communes such as “Beaujolais Leynes white” or “Beaujolais Lantignié white” on labels.

Sébastien Besson from Domaine du Penlois in Lancié is a member of a group of winemakers determined to gain recognition for the white wines produced on the Chatelard hill. A fourth-generation winemaker on the estate, his wines have received three awards in the Best Chardonnay in the World competition.

When and with what should you drink Beaujolais white wines?

Beaujolais white wines are ideally drunk young. They generally reach their potential within 5 years of production. Some great cuvées however have good ageing potential. These bottles can be opened at any time and are best enjoyed between 10 and 12°C. While white wine is often served with the apéritif, Beaujolais whites can go perfectly well with a main course.

Some examples? Cauliflower curry, spice-crusted salmon or even Mac’n Cheese pair wonderfully with Beaujolais white wines.

Beaujolais Villages white and Mac’n cheese, Emma Vernay 2024
Mac’n’ Cheese and Beaujolais Villages white Axiome, Domaine Les Capréoles, © Emma Vernay 2024

Sonja Geoffray likes to pair her Beaujolais white with a simple quiche, or even fish, either grilled or with a sauce. Sébastien Besson recommends pairing his white wines with white meat, goat’s cheese or seafood. In his opinion, his cuvée “La Criée”, characterised by its freshness, calls out for a platter of oysters and good company.

Glass of Beaujolais white © Studio Baalt 2021
Glass of Beaujolais white © Studio Baalt 2021
Sébastien Besson, winemaker in Lancié, Beaujolais
Sébastien Besson, winemaker in Lancié, Beaujolais

“Working with chardonnay is thrilling, especially with a beautiful terroir such as ours. Our whites pair wonderfully with a platter of oysters or at a mâchon – an authentic Lyon breakfast – in good company”

Sébastien Besson, Domaine du Penlois

Beaujolais whites, like Beaujolais rosés, are of the highest quality and deserve to be (re)discovered. With a grape varietal acclaimed the world over (that can pride itself on having a ‘Chardonnay-day’), varied terroirs and winemakers determined to get the best out of them, Beaujolais whites have a bright future ahead of them!

Key figures for Beaujolais whites in 2023:

  • In volume, 4% of the wines produced
  • 574 hectares of vines harvested
  • Around 450 producers
  • 2.3 million bottles from the Beaujolais appellation and 930,000 from Beaujolais Villages
Chardonnay in the Beaujolais vineyards, Studio Baalt 2021
Chardonnay berries from the Beaujolais vineyard, Studio Baalt 2021
Posted on by

Festive meals: 7 food and Beaujolais wine pairings

The festive season is here! It’s finally time to choose the meals and wines that you will serve to your friends and family. You like Beaujolais wines, but aren’t sure how to pair them with your Christmas dinner? If this is the case, you will like our 7 food and wine pairings for festive Beaujolais meals!

Apple tatin with pan-seared foie gras, a starter for a festive meal with a Beaujolais white
Apple tatin with pan-seared foie gras, Pierres Dorée Beaujolais white © Beaujolais Wines / Meg & Cook

Apple tatin with pan-seared foie gras with Beaujolais white

Foie gras is a classic starter on any festive menu in France. Whether it is pan-seared or simply sliced, served with chutney or jam, it is delicious! But to stop it being too heavy, be careful what you pair it with! Choose a Pierres Dorées Beaujolais white, as its minerality and acidity will bring freshness to this generous dish.

Click here for the apple tatin with pan-seared foie gras recipe.

Roasted scallops with citrus butter and Beaujolais Villages white

Scallops are often served during the festive period. But have you ever cooked them with an orange and clementine sauce? These tangy notes pair wonderfully with a Beaujolais Villages white. What’s more, this wine will bring out the iodine aromas of the scallops and balance out this voluptuous dish.

Click here for the roasted scallops with citrus butter and vanilla infused butternut squash purée recipe.

Holiday meal : Roasted scallops with citrus butter and Beaujolais white
Scallops with citrus butter and vanilla infused butternut squash purée © Beaujolais Wines / Bloom Velvet
Beaujolais festive meals: Roasted quail with clementines, spices and new potatoes
Roasted quail with clementines, spices and new potatoes, Juliénas © Beaujolais Wines / Bloom Velvet

Roasted quail with clementines, spices and new potatoes, Julienas

Here is a Christmas dish with a twist on the traditional capon! Roasted quail with clementines and spices has all the character needed to accompany a Juliénas. So why not try this delicate game dish this year?

Click here for the roasted quail with clementines, spices and new potato recipe.

Roasted venison with chanterelle mushrooms, mashed potatoes and cranberry sauce

What better than a slow-cooked game dish to go with your Morgon? The tenderness of the venison, the rustic touch of the mushrooms and the fruitiness of the cranberry sauce are a perfect match for Morgon.

Click here for the roasted venison with chanterelle mushrooms, mashed potatoes and cranberry sauce recipe.

Festive meal and Beaujolais : Roasted venison with chanterelle mushrooms, mashed potatoes and cranberry sauce, Morgon
Roasted venison with chanterelle mushrooms, mashed potatoes and cranberry sauce, Morgon © Beaujolais Wines / Meg & Cook
Duck confit, foie gras, butternut squash and fig pie & Moulin-à-Vent

Duck confit, foie gras, butternut squash & fig pie with Moulin-à-Vent

The holidays are here, let us indulge in a decadent Christmas meal: duck confit, foie gras, butternut squash & fig pie. We might as well go all in with a bottle of Moulin-à-Vent Rochegrès.

Click here for the duck confit, foie gras, butternut squash & fig pie recipe.

Turkey in lemon and sage butter with Beaujolais and Beaujolais Villages Nouveaux

If to you, Christmas day rimes with poultry, then you should try this revisited recipe! A welcome twist on the traditional holiday turkey. And for a juicy wine pairing, your recently bought Beaujolais and Beaujolais Villages Nouveaux will come in handy!

Click here for the turkey in lemon and sage butter recipe

Turkey in lemon and sage butter with Beaujolais & Beaujolais Villages Nouveaux © Beaujolais Wines / Emma Vernay
Candied kumquat, passion fruit and lime yule log, a festive dessert with a Beaujolais Villages rosé
Candied kumquat, passion fruit and lime yule log, Beaujolais Villages rosé © Beaujolais Wines / Meg & Cook

Candied kumquat, passion fruit and lime yule log

At the end of a festive meal, we all want something sweet but light. This kumquat, passion fruit and lime yule log is the prefect dessert to end a meal, especially when served with a Beaujolais Villages rosé. A fresh pairing for a gourmet and tangy dessert.

Click here for the kumquat, passion fruit and lime yule log recipe.

These are our 7 favourite recipes for festive Beaujolais meals.  We hope you all enjoy some wonderful beaujonomic and convivial moments. And click here for more recipes as well as more food and Beaujolais wine pairings!

Posted on by

Interview with Laurent Derhé, sommelier

BEAUJOLAIS WINES ARE AN OFFICIAL PARTNER OF THE ASI BEST SOMMELIER OF THE WORLD CONTEST, PARIS 2023. IN PREPARATION FOR THIS PRESTIGIOUS EVENT, WE MET LAURENT DERHÉ, BEST ARTISAN SOMMELIER OF FRANCE 2007 AND PRESIDENT OF THE ASSOCIATION OF SOMMELIERS OF LYON AND RHÔNE-ALPES. HE GAVE US HIS OPINION ON THE EXCEPTIONAL BEAUJOLAIS WINES.

Interview conducted during the tasting of exceptional Beaujolais wines at the Paul Bocuse Institute & the restaurant Saisons* – Ecully, October 2022, in preparation for the Best Sommelier of the World Contest, 2023. The video of the interview with Laurent Derhé, sommelier, is available at the end of the interview.

WHAT CAN YOU TELL US ABOUT TODAY’S TASTING IN PREPARATION FOR THE BEST SOMMELIER OF THE WORLD CONTEST?

“Today the objective was to select wines that are typical of our magnificent Beaujolais vineyard, Gamays and Chardonnays. The idea is to present them to the sommeliers of the world [during the week-long competition*]. We have to have the most representative and high-quality selection possible, which will allow us to show that this vineyard is a great vineyard.”

*The short-listed wines will be presented to sommeliers from around the world, at the Best Sommelier of the World Contest 2023.

LAURENT DERHÉ, YOUR REACTIONS AFTER THIS TASTING?

“The first thing that struck us was the quality of the wines as a whole! Of course, we’re aware of the current increase in quality of Beaujolais wines, which didn’t make the task of selecting wines any easier. But we were able to pick some fairly modern cuvées with a certain concentrated style. Some were chosen for their freshness, another of Gamay’s fortes. Or even some fine, typical Chardonnays, for their youthful character. It was a great day’s tasting!”

ANY FAVOURITES AMONG THESE EXCEPTIONAL BEAUJOLAIS?

“I remember a very, very fine Chénas from Domaine Anita for example. A young wine, from 2020, that tasted very good. I also liked the Lardet family’s wines, and some cuvées that have aged a little.

Some Beaujolais wines age very well, thanks to their balance between acidity and maturity. We saw that once again this morning. Great vintages like 2015, for the classic Château des Jacques in Moulin-à-Vent for example, once again showed us that Beaujolais crus age very well.”

THE BEAUJOLAIS REGION IS VERY DIVERSE IN TERMS OF TERROIRS, LIEUX-DITS, MICROCLIMATES, WINEMAKERS… DID THAT COME THROUGH DURING THE TASTING?

“Today, we saw everything that the Beaujolais region has to offer, with its diverse terroirs, granitic in the north and sandy in the south. Nevertheless, we did see something that all these wines have in common. It’s this upsurge in quality that is taking hold of all the vineyard and its new generation.

It’s nothing new, this has been going on for 10, 15, even 20 years. But for ten years or so, we’ve seen a generalised momentum, where some wine-making processes are a little more modern. Some of the wines are a bit more concentrated, while others have a woodier flavour… And yet, from under it all, these terroirs re-emerge clearly, softly or more intensely depending on their specific characteristics. All the wealth and diversity the Beaujolais region has to offer did indeed come through this morning.”

WHAT ROLE DO BEAUJOLAIS WINES PLAY IN THE RESTAURANT BUSINESS? WHAT DO THEY BRING TO THE TABLE?

“What’s so fascinating about Beaujolais wines, it’s that they can adapt to meals.

Some vintners make wines that are soft and smooth. This is the case for the Beaujolais and Beaujolais Villages we tasted this morning for example, or even some of the crus. They can go with lunchtime meals, or summertime meals, served fresh and crisp. Others offer gastronomic wines that are more structured, with an interesting strength and complexity.

They allow us sommeliers to make highly sophisticated food and wine pairings. The freshness and perfect balance of Gamay grapes make them an extremely modern varietal, producing wines that are very well suited to a meal.

They are restaurant, gastronomic and sommelier wines. And it’s our job to showcase them. In the Beaujolais region, there are many winemakers and just as many different identities, and we love telling their stories!”

EARLIER YOU MENTIONED BEAUJOLAIS WHITE WINES; WHAT SETS THEM APART?

“In the Beaujolais region, we are fortunate to have white wines. Chardonnay, a grape varietal found all over Burgundy […], in the Mâconnnais district or the Côte Chalonnaise, offers something different in the Beaujolais region. Freshness. Not the freshness of Chablis on these chalky terroirs, but a well-placed freshness that remains on the finish.

Chardonnay with its classic flavours of green apple, citrus fruits, notes of hawthorn or white flowers: that’s what we look for in a Beaujolais! The crisp, fresh, well-balanced and refreshing quality we particularly appreciate at the beginning of a meal.

Some winemakers produce cuvées with a slightly longer ageing process, which, when it’s done well and skilfully, results in more opulent wines.

No matter how they’re produced, we love Chardonnays from the Beaujolais vineyard. We like them for their balance, elegance or freshness.”

WHAT IS THE BEST SOMMELIER OF THE WORLD CONTEST?

“It’s an opportunity to bring together the world of sommellerie and to elect the Best Sommelier of the World through a series of tests. Around sixty countries take part. There are quarter-finals, semi-finals, and the final takes place in front of an audience, there’s incredible pressure… a true sporting competition. It’s going to be magnificent!

It’s also the opportunity to showcase our profession to the general public and the media. We are able to show that it is a wonderful profession based on knowledge, culture and tastings, where we share the meaning of life.

And it’s also the opportunity to meet people! The sommeliers come from all over the world: Asia, South Africa, the Americas, Australia and Europe, of course. We can share and chat during this week-long event, all the while showcasing French gastronomy.

And Beaujolais is part of that, and we are proud to see it at this momentous event. During one week, Paris will be at the heart of the global winemaking system, of catering and sommellerie. It’s a great opportunity for us, for our vineyards, and for Beaujolais wines in particular.”

LAURENT DERHÉ, AS A SOMMELIER AND MEMBER OF THE FRENCH TEAM, HOW ARE YOU HELPING THE FRENCH CANDIDATE, PASCALINE LEPELTIER?

“The sommeliers of Lyon are proud to support the French candidate in this competition. As the president of the Sommeliers of Lyon, I am extremely proud that she is representing us!

She embodies the international aspect of sommellerie. A Frenchwoman passionate about the Loire Valley, she has a wealth of experience in France and now also in New York. She also represents everything that modern sommellerie can express. She’s a woman, of course, but that’s not all… She is above all a great sommelier who will be representing us!

All the sommeliers of France are behind her, so we hope she will go all the way, and we believe she will!”

Interview with Laurent Derhé, sommelier

FOR MORE INFORMATION ABOUT THE WINES CHOSEN TO BE PRESENTED AT THE BEST SOMMELIER OF THE WORLD CONTEST IN PARIS IN 2023, CLICK HERE!

Posted on by

Interview with Gaëtan Bouvier, sommelier

Beaujolais wines are an official Partner of the ASI Best Sommelier of the World Contest, Paris 2023. In preparation for this momentous event, we spoke to Gaëtan Bouvier, best french sommelier 2016 and best artisan sommelier of France 2022. He talked to us about the exceptional Beaujolais wines.

Interview conducted during the tasting of exceptional Beaujolais wines at the Paul Bocuse Institute & the restaurant Saisons* – Ecully, October 2022, in preparation for the Best Sommelier of the World Contest, 2023. The video is available at the end of the interview.

What was the purpose of today’s tasting?

“The purpose was to select the cuvées that will represent the Beaujolais region at the Best Sommelier of the World Contest. I teamed up with Philippe Faure-Brac and Laurent Derhé to taste the various crus as well as Beaujolais and Beaujolais Villages, both whites and reds. And we highlighted what we considered to be the quintessence of the cuvées on offer. This special moment enabled us to make some wonderful discoveries that we can’t wait to share with the world of sommellerie next February!”

*The short-listed wines will be presented to sommeliers from around the world at the Best Sommelier of the World Contest 2023.

What stood out for you, Gaëtan Bouvier, sommelier ?

“As a sommelier working in the Lyon region, the potential of Beaujolais wines is not news to me! And it was in fact confirmed once again during the blind tasting this morning. Some crus I particularly like also showed me the collective quality of the work carried out by winemakers, for the various cuvées. It is very interesting to see that some plots, whose wine I tasted a year ago, are now fully revealing how they developed.”

What did you think of the white wines ? What is a Beaujolais chardonnay like ?

“I found the white wines to be brilliant, luminous. The ones we selected are slightly tangy, they are fresh, honest and straightforward. That’s how we like them. They often have lemony tones, but also a certain weightiness.

What really makes the difference are the geological conditions. Between granitic terroirs and clayey-limestone terroirs, the soil leaves its mark on the mouthfeel and the liveliness of the wine. Truly like a sponge, the Chardonnay varietal soaks up the characteristics of these two major geological families of the Beaujolais region. And when all is said and done, this translates beautifully in the glass!”

You mentioned the various terroirs that are characteristic of the Beaujolais region; was this diversity felt during the tasting ?

“The geological diversity of the Beaujolais region was clearly revealed in each glass. We often oversimplify the Beaujolais vineyard by talking about granite. But there are so many lieux-dits, micro-terroirs and soil textures that it completely changes the intrinsic quality of the wines. The elevation and exposure of the crus from hilly vineyards came through during the tasting. I’m thinking about “l’Héronde” for example, a very nice lieux-dit of the Côte-de-Brouilly cru. It stood out for many winegrowers this morning, which is proof that terroirs determine the quality of the wines.”

Gaëtan Bouvier, any favourites ?

“Yes, many! I loved the Domaine des Marrans in Fleurie and the Saint-Amour from Château des Bachelards. The Moulin-à-Vent from Richard Rottiers won me over with Les Thorins, a magnificent Romanèche terroir. I also found the Château des Jacques, a classic. It’s like listening to Mozart: it’s always beautiful and well done! Finally, the Domaine des Nugues, also in Fleurie, blew me away during the tasting with its incredibly powerful concentration.”

You tasted wines that have aged a little, more than the years for some. What did you think of them?

“We need to get away from this idea that Beaujolais wines should only be drunk when they are young. Of course, at first glance, Gamay has, for some cuvées, the ability to express very aromatic notes. It has a crisp and seductive fruitiness when it’s young.

But winegrowers also look for a depth of terroir. When Gamay grapes balance out and mellow with time, they develop incredible smoky notes, particularly on granite. For me these are great, great wines, capable of rivalling the greatest crus in the world. So, we can move away from traditional gastronomic dishes and go for seafood stews or very elaborate gourmet meals.

Beaujolais is also a great gastronomic wine!”

What role do Beaujolais wines play on a wine list ?

“First of all, they appeal to people between the ages of 25 and 40, which is a good thing for the future. In fact, younger customers appreciate the fairly delicate tannins of a Gamay, its fruitiness, its generosity. It’s true that Gamay wines offer an immediacy that even great Beaujolais wines are able to provide.

Plus, nowadays, there is more and more diversity in the Beaujolais region. In terms of vinification, for example, many philosophies coexist. There are very structured wines and then there are those made by the disciples of Jules Chauvet, for example, which are a little more unconventional. And this diversity is also apparent in terms of terroirs. There are ten crus and just as many incredible nuances. And within these crus, we can also identify lieux-dits and plots with specific profiles.

It’s such a large selection and it needs to be represented on a wine list. I think that this wine region has once again become a great classic. This is why the ten Beaujolais crus are a minimum requirement on any wine list today. And no matter where you are in the world!”

What is the best sommelier of the world contest?

“It’s a competition of excellence that showcases our profession to the world. It puts candidates in the spotlight. I hope that this year, the winner will be the French candidate, Pascaline Lepeltier, who we support.

This competition is a fantastic opportunity for the sommelier profession and for all those involved in the industry. The winemakers we work with are not just suppliers. They are the driving force behind our restaurants, our wineries and our wine lists.”

As the coach, so to speak, of the french candidate, how are you helping her to prepare for the competition?

“I wouldn’t go as far as to say I’m a coach! But I’m sharing knowledge and doing everything I can to help Pascaline, that’s for sure! She can count on the team at the Union de la Sommellerie Française to give her all the support she needs.

We invited her here to the Paul Bocuse Institute. Here, she can work in a peaceful environment, where she can talk and share with others. We have brought together all the people we know who can help her, whether they are chefs, sommeliers or maîtres d’hôtel. There’s a whole team to welcome her and make sure she leaves with a little something extra. Whether it’s for her or for the competition.”

For more information about the wines chosen to be presented at the best sommelier of the world contest in Paris in 2023, click here!

Posted on by

Summer recipes and Beaujolais: 6 perfect pairings

Summer is already here! Colourful vegetables are everywhere and you have set up the dining table outside. Are you in the mood for light meals but are short of ideas? Here are our 6 summer recipes and Beaujolais wine pairings!

Octopus salad and Beaujolais rosé
Octopus salad and Beaujolais rosé © Beaujolais Wines / Emma Vernay

Octopus salad and Beaujolais Rosé

To start, a cold dish in this hot weather. As a starter or main course, you can’t help but fall in love with the freshness of this octopus salad. What’s more, the crunchiness of the dried fruit goes perfectly with the delicately grilled octopus. In short, we can’t think of a better match for its subtle iodine flavours than a Beaujolais rosé!

Click here for the octopus salad recipe.

Cauliflower curry and Beaujolais villages white

Set off for the islands with this exotic vegetable soup. The spicy freshness of the ginger and lemongrass complements the softness of the cauliflower and coconut. This exotic summer recipe goes wonderfully with the minerality of a Beaujolais Villages white.

Click here for the cauliflower curry recipe.

Cauliflower curry recipe and Beaujolais Villages Blanc
Cauliflower curry and Beaujolais Villages Blanc © Beaujolais Wines / Fraise et basilic
Seafood paella and Régnié, Beaujolais cru
Seafood paella and Régnié © Beaujolais Wines / Fraise et basilic

Seafood paella and Régnié

This recipe will transport you to the seaside. First of all, the prawns, mussels and squid bring salty and complex flavours. But it must also be said that, placed in the middle of the table and shared between guests, paella is the ultimate convivial dish! There’s nothing better than a Régnié, a Beaujolais cru, to accompany this summer recipe!

Click here for the seafood paella recipe.

Halloumi, courgette and tomato kebabs and Beaujolais nouveaux

Summer and barbecues go hand in hand: so, it’s time to get yours out! And don’t forget to grab some skewers for this vegetarian dish. The grilled vegetables bring a Mediterranean feel to the dish and complement the comforting texture of the sweet halloumi. And your best ally? The Beaujolais and Beaujolais Villages Nouveaux you set aside in November!

Click here for the halloumi, courgette and tomato kebab recipe.

Vegetarian kebabs recipe and Beaujolais Nouveaux
Vegetarian kebabs and Beaujolais Nouveaux © Beaujolais Wines / Emma Vernay
Dusk breast with dried fruit and roasted nectarines paired with Moulin-à-Vent
Dusk breast with dried fruit and roasted nectarines paired with Moulin-à-Vent © Beaujolais Wines / Fraise et basilic

Dusk breast with dried fruit and roasted nectarines paired with Moulin-à-Vent

Next, why not continue barbecuing? The recipe calls for it to be cooked in the oven, but choose the coals of the barbecue instead! What’s more, the grilled fruit will counterbalance the meat’s strong flavour. For a perfect match with a Beaujolais wine, pair this dish with a Moulin-à-Vent!

Click here for the duck breast with dried fruit and roasted nectarine recipe.

Burrata tomatoes and strawberries salad & pistachio dukkah

And finally, the last of our summer recipes is a seasonal must-have: burrata salad! This colourful dish will make your guests’ mouths water. With the softness of the burrata, the acidity of the tomato and the crunchiness of the pistachio, this dish has a little something for everybody. Paired with a Brouilly wine, it’s a guaranteed success!

Click here for the burrata, tomato and strawberry salad & pistachio dukkah recipe.

Burrata summer salad paired with a Brouilly wine
Burrata summer salad – Beaujolais wines – Emma Vernay

These are our 6 summer recipes and Beaujolais wine pairings – sunshine on a plate! Click here for more recipes as well as more food and Beaujolais wine pairings.

And for ideas on where to go between meals, check out all the events dedicated to Beaujolais Wines on the Rendez-vous Beaujolais platform!

Posted on by

Futures Beaujolais Premiers Crus ?

Premier cru: a move upmarket supported by the winegrowers.

Pissevieille, Côte du Py, La Madone, Champ de Cour… Have you ever noticed these names on bottles of Beaujolais crus? Whether you are familiar or not with the notion of ‘vins de lieux’, or ‘site-specific wines’, we are going to explain what it means, at a time where several crus are hoping to see the emergence of Beaujolais Premiers Crus.

Are some Beaujolais wines on their way to gaining recognition as Premiers Crus? This is in any case the path some of the vineyards’ ten crus have taken. Lieux-dits – literally “said-names” – are geographical areas recognised in the land register and have been recorded on maps for more than two centuries. Now, winegrowers are seeking recognition for these special terroirs. Will they go as far as to be classified as Premiers Crus? Let’s take a look at this lengthy undertaking, the progress of which varies from one cru to another.

Beaujolais : a vineyard made of crus and lieux-dits

Does “lieu-dit” and “premier cru” mean anything to you ?

Firstly, what are lieux-dits and what does Premier Cru mean? When it comes to wine, lieux-dits are specific registered terroirs within the appellation. There are almost 600 in the Beaujolais cru area alone and each one produces its own distinctive cuvées. An increasing number of winegrowers mention them on their labels. A Premier Cru is a step above crus in the hierarchy of wines and is recognised as an exceptional terroir with regulated practices. 

A mosaic of soils in the beaujolais region

While the variety of soils found across the Beaujolais vineyard has not escaped the notice of winegrowers past and present, a veritable mosaic of soils was brought to light in 2018. An unprecedented study – which took 9 years to complete – revealed more than 300 types of soil from the 15 main types of rock. So it’s hardly surprising that Beaujolais wines are so different, not just from one AOC to another, but also from one lieu-dit to another.

Age-old lieux-dits

The lieux-dits found in the 12 appellations are part of the Beaujolais region’s winegrowing history. ‘Carriers of history’ still tell stories about these places named after a historical event, a family or even a natural feature of the landscape. Some lieux-dits are even mentioned on old maps, labels or harvest declarations… The 1869 Budker map for example identified no fewer than 200 lieux-dits! In other words, the plot-by-plot approach used in the Beaujolais region is nothing new.

Carte Budker -1869
Lieux-dits of the “Beaujolais hillside” identified on the 1869 Budker map, Bibliothèque Nationale de France

Why does the Beaujolais vineyard want its own premiers crus ?

The plot-by-plot approach, an integral part of the Beaujolais region’s identity

Whether they are introducing their ‘lieux-dits cuvées’ or naming their bottles after them, an increasing number of Beaujolais winegrowers, like their ancestors, are using a plot-by-plot approach. Aware of the variability of the soils they work on and determined to offer unique ranges of wines, they create cuvées and even micro-cuvées to reveal the potential of each lieu-dit. Some people call these wines ‘vins de lieux’.

Premier cru : a move upmarket driven by winegrowers

It is the winegrowers of each appellation themselves who are behind this project to recognise some wines as Premiers Crus. Their motivation? The desire to see the remarkable lieux-dits of the Beaujolais region fully appreciated and their specific characteristics fully acknowledged. As the presence of Premiers Crus is a guarantee of quality for the entire vineyard, it is the Beaujolais region as a whole that will gain recognition for its move upmarket.

A bird’s-eye view of Beaujolais plots.
A bird’s-eye view of Beaujolais plots © Beaujolais Wines / Etienne Ramousse

Is Beaujolais on a path towards premier cru recognition ?

How do you choose the lieux-dits that could be put forward for premier-cru recognition ?

Winegrowers selected the lieux-dits that are likely to become Premiers Crus using a method approved by the National Institute of Origin and Quality (INAO). To justify these potential upgrades, the institute requires the following criteria to be taken into account:

  • claims : do the winegrowers already mention the lieu-dit on their bottles and do they make it known during harvest time?
  • past reputation : are there references to the lieu-dit in the archives (maps, books…)?
  • current reputation: are they mentioned in guides, magazines competitions?
  • tastings: does the lieu-dit have specific characteristics compared to the generic appellation? Which ones?
  • value: does mentioning the lieu-dit add value to the bottle? Does it highlight the particular attention the winegrower paid to the cuvée? In other words, is a “lieu-dit” cuvée economically valued?

These criteria are used to rank the lieux-dits and ultimately select those with the highest scores and put them forward for the recognition.

Premier cru means regulated practices

So, what does recognition as a Premier Cru mean? Moving upmarket involves adopting more restrictive practices than those used for the rest of the appellation. Some examples? Among other things, Premiers Crus require lower yields during harvest time and longer ageing periods for the wines.

In order to standardise procedures, a set of basic Premier Cru specifications have been established. They are based on the practices described by winegrowers from each appellation. The crus put forward for a potential upgrade are welcome to go further.

Les 12 appellations du Beaujolais. ©Vins du Beaujolais
The 12 Beaujolais appellations.

Fleurie, Brouilly and Moulin-à-Vent, premier cru applicants 

How are the ten crus doing ?

The ten crus have always showcased their terroirs, but it is only since 2019 that they have embarked on this joint mission to gain recognition for their lieux-dits, in order to more precisely define each terroir.

This undertaking may eventually lead to some of them gaining recognition as Premiers Crus. This will soon be the case for Fleurie, Brouilly, Moulin-à-Vent, Côte de Brouilly and Juliénas. For the remaining five, data collection continues.

The lieux-dits put forward for premier cru recognition

It was the Fleurie winegrowers who first applied for Premier Cru recognition. They were followed a few months later by those from Brouilly and Moulin-à-Vent. They adopted the INAO procedure in order to draw up a list of lieux-dits to be showcased. The applicants for the Premier Cru title selected at the General Assembly are: 

  • 7 lieux-dits in the Fleurie cru: Grille Midi, La Chapelle des Bois, La Madone, La Roilette, Les Garants, Les Moriers, Poncié
  • 16 in the Brouilly cru: Briante, Combiaty, Combiliaty, Garanches, La Chaize, La Martingale, La Perrière, La Terrière, Les Maisons neuves, Marquisat, Pierreux, Pissevieille, Reverdon, Saburin, Saint Pierre, Voujon
  • 14 in the Moulin-à-Vent cru: Au Michelon, Aux Caves, Carquelin, Champ de Cour, Chassignol, La Roche, La Rochelle, La Tour du Bief, Moulin-à-Vent, Les Perrelles, Les Rouchaux, Les Thorins, Les Verillats and Rochegrès.

And now ?

While the bulk of the work has already been done by the winegrowers, the Fleurie, Brouilly and Moulin-à-Vent crus are only at the beginning of the process. The application submitted by Fleurie is being assessed by the INAO, while those of Brouilly and Moulin-à-Vent are being finalised.

The body in charge of the original appellations begins its assessment once the applications have officially been submitted. This can take more than ten years and the INAO can make many adjustments. So, we have to be patient, it may take some time before we see the first Beaujolais Premiers Crus!

Le Clos, lieu-dit in the Chénas cru
Le Clos, lieu-dit in the Chénas cru, © Beaujolais Wines / Jonas Jacquel

The steps towards recognition as a premier cru

  • 2009 – 2018: unprecedented study to characterise the Beaujolais terroirs carried out by the Sigales pedological study agency
  • 2017: launch of a joint project by the 10 crus to move upmarket
  • April 2019: creation of a work method to determine the lieux-dits to be put forward for Premier Cru recognition
  • 2019 – 2024: survey of practices, creation of files for the lieux-dits, monthly tastings organised by each cru
  • 28 March 2023: vote during the Fleurie cru General Assembly for the 7 lieux-dits to be put forward
  • 16 October 2023: vote during the Brouilly cru General Assembly for the 16 lieux-dits to be put forward
  • 22 November 2023: Fleurie officially submitted its application to the INAO
  • 19 December 2023: vote during the Moulin-à-Vent cru General Assembly for the 14 lieux-dits to be put forward
  • In 2024: official submissions for the Brouilly and Moulin-à-Vent crus
  • By 2035: official recognition of the lieux-dits classified as “Premiers Crus”

Now the lieux-dits of the Beaujolais region and their potential to become Premiers Crus hold no secrets from you.

With this project to move upmarket, the ten crus both acknowledge that there is a treasure trove under the Beaujolais vineyard and share a common goal: to more precisely define each terroir.

This reappropriation by winegrowers of their lieux-dits is already changing the face of the Beaujolais vineyard.

Posted on by

Ways to remember the 10 Beaujolais crus

© Fabrice Ferrer

The Beaujolais vineyard boast 12 appellations, including 10 crus. Do you know them all ? Ten crus and a lot of names to retain. Here are a few devices to help you remember !

1. A mnemonic device to remember the 10 BEAUJOLAIS crus

The idea is to learn a sentence that begins with the first letter of each cru. Many sentences are used in the Beaujolais region. So, for those of you who speak French, here is one example:

  • « Alors Je Cherche Mon Frère Chez Ma Respectable Cousine Berthe ».

(Translation: So, I’m looking for my brother at my respectable cousin Berthe’s house)

If we expand each capital letter, we get: A for Saint-Amour, J for Juliénas, C for Chénas, M for Moulin-à-Vent, F for Fleurie, C for Chiroubles, M for Morgon,R for Régnié, C for Côte-de-Brouilly and finally B for Brouilly.

  • Among English-speaking wine enthusiasts, you might hear :
    “Some Japanese Canadians Marry French Canadians Making Really Beautiful Children”

This sentence uses the S of Saint-Amour. Then come Juliénas, Chénas, Moulin-à-Vent, Fleurie, Chiroubles, Morgon, Régnié, Brouilly and Côte de Brouilly.

If neither of these sentences feel right, why not come up with your own? All Jays Caw, etc. or Friday Morning Rituals, etc. But we can assure you, it’s not easy!

View on the Beaujolais crus. © Etienne Ramousse
View on the Beaujolais crus. © Etienne Ramousse

2. A real-life experience in the Beaujolais region

The best way to remember the ten crus is to associate them with a memorable experience. It is easier to remember a wine if it reminds you of an encounter or a moment shared with others. So here are three ways to make the most of your trip in the Beaujolais region!

On the 3rd Thursday of November, many wineries organise tastings of Beaujolais Nouveaux, as well as other Beaujolais appellations. You could try a Juliénas, a Saint-Amour or a Fleurie!

The Beaujolais Wine Route is a tourist trail that crosses the entire Beaujolais vineyard. You can visit the village of Chiroubles, glimpse the moulin à vent, or windmill, that the appellation is named after, climb Mont Brouilly or stop off at Villié-Morgon.

The Sarmentelles festival is THE place to be to celebrate the arrival of Beaujolais Nouveaux. Beaujeu, the historic capital of the Beaujolais region, is also a great place to discover all the appellations. Each cru takes part in the Sarmentelles, so don’t hesitate to talk to winegrowers from Chénas, Chiroubles or Régnié.

To complete the list of Beaujolais appellations, don’t forgot the AOC Beaujolais and AOC Beaujolais Villages!

Posted on by

A Moulin-à-Vent cuvée awarded World’s Best Gamay 2024

Last Saturday, January 13th, the 14th International Gamay Competition was held at the Cité Internationale in Lyon. 811 cuvées from 4 different countries – France, Switzerland, Italy, Brazil – competed for the much-desired title. And after Brouilly in 2022, and Côte de Brouilly last year, a Moulin-à-Vent cuvée won the trophy.

Learn more about the 12 Beaujolais AOCs.

A record number of tasters

This event is not to be missed for some wine professionals and educated amateurs. 181 of them attended the event to taste the numerous cuvées registered for this competition. Gold and silver medals were attributed after a first tasting.

At the end of the first selection, a special jury of experts – a sommellerie teacher, an oenologist, a restaurateur, a wine merchant and a sommelier – blind tasted again the gold medal cuvées in order to find the best. It’s finally Moulin-à-Vent Old Vines 2023 from Domaine de Colonat which was elected World’s Best Gamay 2024.

267 gamay cuvées awarded by a medal

267 medals, among which 164 in gold and 103 in silver, were granted to the best Gamay cuvées of this competition. The jury also awarded a special mention to the best wine from Switzerland: Coteau de Peissy AOC, Le Baron Rouge Old Vines 1er cru 2022 from Domaine des Charmes, 100% Gamay.

Find the complete award list on the competition official website.

International Gamay Competition – © VBerlanda
Moulin-à-Vent Old Vines 2023 – Domaine de Colonat
Julie and Thomas Collonge

Moulin-à-Vent awarded World’s Best Gamay

The “World’s Best Gamay 2024” trophy has been awarded to Moulin-à-Vent Old Vines 2023 from Domaine de Colonat.

Winegrowers for 9 generations, the Collonge family cultivates 3 hectares of vines and produces cuvées of Morgon, Moulin-à-Vent, Chiroubles, Brouilly, Régnié and white Beaujolais AOCs. After studying viticulture and oenology, Thomas trained in France and abroad before joining the family wine estate for 10 years of passing on knowledge from its parents. Since 2018, Julie and Thomas have been continuying to develop the wine estate. The knowledge of their best terroirs allows them to offer 5 cuvées from specific plots from Moulin-à-Vent and Morgon AOCs.

“Nous avons identifié au Domaine de Colonat trois éléments qui nous semblent essentiels pour produire des grands vins : nos vieilles vignes, le choix de la date de récolte et le tri des raisins à la récolte.” confie Thomas Collonge.

The grapes of this cuvée come from 3 different plots of Moulin-à-Vent AOC: les Greneriers, Bois Pontdevaux and Maison Neuve. The clay-granitic terroirs offer limited but regular water availability to the 61 to 93 year-old vines. The wine ages in concrete vats in order to preserve fruit and freshness.

Moulin-à-Vent AOC celebrates its centenary in 2024: get more news here.