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 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.
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.
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?
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.
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.
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!
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.
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!
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!
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.
“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!
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!
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!
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.
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!
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.
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 – 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.
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.
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.
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.
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!
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.
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!
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 AOCBeaujolais and AOCBeaujolais Villages!
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.
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.
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.
As partner of the Best Sommelier of the World contest, the Beaujolais vineyard will have the chance to present its exceptional cuvées. In Paris in February 2023, all international sommeliers will be able to taste these cuvées selected by a prestigious jury.
But how are these wines chosen? Let’s watch the video of this demanding tasting.
A jury of excellence to select 41 exceptional Beaujolais wines.
On the occasion of the partnership between Beaujolais wines and the Best Sommelier of the World contest 2023, three great French sommeliers were able to assess the finest cuvées of the vineyard. Among these exceptional wines, 41 will be presented to the best sommeliers on the planet during the competition week.
To find out more about the ASI Best Sommelier of the World contest 2023, read the dedicated blog article.
In order to make this qualitative selection, three renowned sommeliers took part in the tasting exercise. Philippe Faure-Brac, Best Sommelier of the World 1992 and president of the Union of French Sommellery, Laurent Derhé, Best Artisan Sommelier of France 2007 and Gaëtan Bouvier, Best French Sommelier 2016 and Best Artisan Sommelier of France 2022.
“Today, the aim was to select typical wines from our wonderful Beaujolais vineyard, among gamays and chardonnays, in order to present them to the best sommeliers of the world and […] prove that this vineyard is a great vineyard.”
Laurent Derhé, Best Artisan Sommelier of France 2007
Video : the sommeliers express themselves on the selection of Beaujolais wines
This tasting took place in October 2022 at the Paul Bocuse Institute, in Ecully, Rhône, France. The Paul Bocuse Institute also hosts the restaurant Saisons* awarded by 1 Michelin star. The jurors first selected 40 bottles that will have the honor of being tasted by the elite of world sommelier. Then, they confessed their impressions in front of our cameras.
https://www.youtube.com/watch?v=txl_0m-2r50
The sommeliers Philippe Faure-Brac, Laurent Derhé and Gaëtan Bouvier. They speak about their Beaujolais tastings for the Best Sommelier of the World contest 2023.
It was therefore a wonderful day of tasting and sommellerie held around Beaujolais wines. Another proof that those exceptional wines have their place on gastronomic tables around the world.
Beaujolais Wines, partner of the ASI Competition for the Best Sommelier of the World Paris 2023. Click here to learn more !
The Beaujolais region has had many outstanding vintages in recent years, and 2020 was no exception. The success of this vintage is attributed to the exceptional conditions that have been offered to winemakers, allowing them to produce their signature wines.
Let’s dive into the factors that contributed to making 2020 the vintage of the decade for Beaujolais.
2020 : excellent weather conditions
The distinctive results of 2020 can be attributed to a range of factors, including the exceptional weather conditions that prevailed throughout the seasons. The year was characterized by dry and hot weather early on, which ensured optimal grape ripening and excellent vine health. Although there were occasional rains and temperature drops, these were timely and prevented overripe berries as well as significant yield reductions. Many Beaujolais producers agree that these very favorable conditions have produced great wines,
Gamay grape in summer – Beaujolais Wines / Etienne Ramousse
“Power, balance, freshness, fruitiness, roundness, and complexity… everything is there!”
Philippe Viet, winemaker in Régnié-Durette
2020 : ripeness, freshness and balance
Ripeness, freshness, and balance are the hallmarks of the 2020 vintage.
The warm temperatures allowed for beautiful ripening of the grapes and stems, providing winemakers with the opportunity to choose their preferred style, whether it be power or elegance.
Production methods were rethought which resulted in the discovery of wines with unique styles, offering new possibilities for gastronomic pairings. Cover crops, mulching, long macerations, low-temperature vinification, or extended aging were some of the techniques employed by winemakers to achieve their desired styles.
Although the alcohol concentration in this vintage is significant, it is beautifully balanced by the wines’ refreshing acidity. This harmony of sugars and acids results in a genuine balance that characterizes the wines of 2020.
2020 vintage : an expression of the Terroir
2020 wines express the terroir in a variety of profiles, depending on the specificities of their land.
To learn more about the richness of Beaujolais soils, refer to the page The Beaujolais Vineyard, a Mosaic of Soils.
They gained power in some cases, taking on notes of black fruits, spices, and aromatic herbs from the south. In other cases, they are more delicate, revealing fresher, more lively aromas, and delicate tannins.
The aromatic profiles of the wines vary from one appellation to another, sometimes even from one plot to another, due to the extremely rich geology of the vineyard.
Rocks in Beaujolais – Floriane Tanneur / Beaujolais Wines
With their distinct characteristics and nuances, the 2020 wines exhibit a remarkable aging potential, ensuring they will endure the test of time.
The 2020 vintage is so particular that it got a dedicated booklet. Should you be curious to learn more, please refer to the detailed 2020 vintage report linked below.
A longstanding contest for sommeliers from the world over
Every three years since 1969, the ASI (Association de Sommellerie Internationale) has been in charge of organising the contest. For that matter, this worldwide contest is the most prestigious in the realm of sommellerie. So it is no coincidence that the World’s Best Sommelier title is coveted by all highly-regarded sommeliers!
Back in 1989, France hosted the contest for the first and only time. Now, thirty-four years later, the UDSF (Union de la Sommellerie Française) has the privilege of hosting the event in France again. That’s why, in 2023, the organisers intend to give it their all to make the major contest truly unforgettable.
Winners since the initial contest
1969: Armand Melkonian (French)
1971: Piero Sattanino (Italian)
1978: Guiseppe Vaccarini (Italian)
1983: Jean-Luc Pouteau (French)
1986: Jean-Claude Jambon (French)
1989: Serge Dubs (French)
1992: Philippe Faure-Brac (French)
1995: Shinya Tasaki (Japanese)
1998: Markus Del Monego (German)
2000: Olivier Poussier (French)
2004: Enrico Bernardo (Italian)
2007: Andreas Larsson (Swedish)
2010: Gérard Basset (French on behalf of Great Britain)
2013: Paolo Basso (Swiss)
2016: Jon Arvid Rosengren (Swedish)
2019: Marc Almert (German)
Insigne des sommeliers français (UDSF)
And this year, Pascaline Lepeltier, with Benjamin Roffet as her substitute, has qualified to represent France. As the Best Sommelier of France 2018, she currently works as a sommelier at Chambers restaurant in Manhattan (New York). At the same time, she not only visits the vineyards as often as possible, but is also an author: her first work, Mille Vignes (A Thousand Vines), was published in 2022.
The Best Sommelier of the World contest: how it works
The contest will take place at the Hotel Pullman Montparnasse in Paris from 7 to 12 February 2023. However, the grand finale will be held at the Défense Arena. It is expected to be quite a show for the 3500 people in attendance.
The week-long contestschedule is made up of three competitions, including theoretical questionnaires and blind tasting tests. The quarter-final, on Wednesday and Thursday, 8-9 February, then the semi-final on Friday, 10 February and lastly, the final on Sunday, 12 February. Attending the final is open to wine professionals as well as connoisseurs and the simply curious.
This is an opportunity to “showcase France, make Paris shine and promote our restaurant industry, sommellerie, vineyards and winegrowers.”
Philippe Faure-Brac, Best Sommelier of the World 1992
“The event will have a triple impact”, as UDSF President Philippe Faure-Brac explained: “showcase France, make Paris shine and promote our restaurant industry, sommellerie, vineyards and winegrowers, in real life, of course, but also online.”
What a great aim for the 2023 French event, which will undoubtedly leave a lasting impression on the international history of wine!
Beaujolais Wines, an official partner of the ASI Best Sommelier of the World Paris 2023 contest: click here to find out more!
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