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Beaujolais wines from aperitifs to desserts!

Exceptional Beaujolais wines can accompany whatever type of dish you serve, throughout the meal, thanks to their diverse aromatic profiles. They come in white, red and rosé with something to suit everyone’s taste. With a wide range of flavors, you’re sure to find the perfect bottle to accompany every course from starter to dessert. Read on…

Beaujolais and Beaujolais-Villages


These two flagship Beaujolais appellations are the perfect match for the culinary specialties of the region where they are produced. Gentle and low in tannins, these wines also enhance reinvented classics like skewers of andouillette sausage marinated in mustard, or a fricassee of chicken forestiere.

What’s even more surprising is that they are light enough to be drunk with raw fish and cold seafood. Scallop terrine, salmon tartare, tuna sashimi, maki and sushi can all be served with a Beaujolais or a Beaujolais-Villages. Guaranteed to surprise your guests!

These appellations also love cheese. They bring fruity notes to Brillat-Savarin, Saint-Marcellin and roasted camembert.

Chiroubles, Fleurie and Saint-Amour


Even if these 3 appellations have certain differences, they all offer a fruity, generous structure that is an ideal match for recipes that grandma used to make. For a meal made with local produce where old-fashioned recipes are the order of the day, they are just perfect.

These “gentle” Beaujolais wines bring freshness to Basque-style chicken, free-range poultry, Thai-style veal blanquette or a pesto cassoulet.

To finish off a meal in style, a Chiroubles, Fleurie or Saint-Amour will pair deliciously well with a tasty mango tarte tatin.

Brouilly, Côte de Brouilly, Juliénas and Régnié


These Beaujolais wines with their characteristic robustness need simple cuisine to bring out the best in them. Their intense fruitiness and spicy notes perfectly complement a roasted Mont d’Or cheese, Bresse chicken or a veggie burger.

In summer, these crus are great pairings with mixed salads from all over France: niçoise, vosgienne, franc-comtoise, lyonnaise, gersoise or provençale!

To round off your menu, create a cheese board with Gouda, Cheddar, Saint-Félicien and Tomme de Savoie.

Chénas, Morgon and Moulin-à-Vent

These Beaujolais appellations stand out for their noticeable ripe red-fruit aromas. With age, they take on spicy and woody notes that need to be paired with strongly-flavored meat.

Duck breast, beef rib or pulled pork will all tickle your taste buds when served alongside the racy bouquets of one of these wines!

Ready, set, get cooking!

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2000 thousand years of history to savour

Beaujolais first became internationally known in the 20th century thanks to Beaujolais Nouveau although its winegrowing area is thousands of years old.

Beaujolais wines since Antiquity!

Vineyards in the Beaujolais region go back to Antiquity! There are signs of winegrowing in the first century BC, at the time of the Romans.
The Juliénas cru is said to be named after one Julius Caesar.

… During the Middle Ages

From the early Middle Ages, the Lords of Beaujeu left their mark on the region. One of them, Bérard, became known from around 957 thanks to his wine trading. The Lords of Beaujeu gave their name to the area and contributed to its aura. Beaujeu was the capital of the Beaujolais region up until the early sixteenth century, when it was replaced by Villefranche-sur-Saône.


… After the seventeenth century


From the seventeenth century, the Beaujolais winegrowing area attracted the bourgeoisie from Lyon. Local dignitaries enjoyed non-taxable sales rights and used to sing the praises of Beaujolais wines in Paris.

New communication links like Briare Canal between the Loire and the Seine put the Beaujolais region on an important trading route between the south of France and Paris. Goods arriving at the port of Belleville on the Saône were transported onwards to the Loire via the Beaujolais region. Beaujolais wines could therefore be transported all the way to Paris.

Rapid growth in the winegrowing area

At the same time, Beaujolais became the wine of the Canuts, the silk workers in Lyon. Special trading conditions were negotiated with Paris and Lyon based on a north-south division: the winegrowers in the north would trade with the capital and those in the south with their neighbour, Lyon.

The Beaujolais region became the prime supplier of taverns and the famous Bouchon restaurants in Lyon, where the wine was served in jugs.

More recently in the 19th and 20th centuries

In the 19th century, the advent of the railways accelerated the expansion of Beaujolais wines. However, from 1875 the winegrowing area was reduced to a tiny proportion of what it had once been after it was decimated by phylloxera. It would be revived notably thanks in particular to research carried out by Victor Pulliat, a well-known figure in the Beaujolais region, who introduced American stock grafts that were more resistant to the American aphid.

In the 20th century, the Beaujolais region established its pedigree with the emergence of the AOC wines (from 1936 to 1988) and the first cooperative cellars.

The second half of the twentieth century saw the advent of Beaujolais Nouveau. In 1985, the third Thursday in November was decreed as the day it is released for sale.

And the story is far from over. It’s up to you to carry on writing it by trying out Beaujolais
wines !


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Bienvenue en Beaujonomie : The bistonomic, wine festival in Beaujolais

Come join us on Saturday and Sunday, June 12 th and 13 th for a whole weekend of festivities, lively ‘beaujonomic’ tables, and chats with Beaujolais winegrowers. The concept: at the estate or winery of your choice, spend time together at the same table, sharing a chic, laid-back bistronomic meal. There’ll be warm and friendly opportunities to meet new people, hear great stories, taste delicious wines and cuisine, and learn more about the vineyards.

Neo-bistro atmosphere at the Beaujolais estates and wineries

For a whole weekend, the Bienvenue en Beaujonomie festival is inviting enthusiasts and connoisseurs of Beaujolais gastronomy and wine to (re)discover Festive and Exceptional Beaujolais wines, available in red, white and rosé. A variety of events will be on the agenda, ranging from vineyard discoveries to tastings in a winemaker’s cellar, and including a scavenger hunt with riddles, rides in a vintage 2CV, or even concerts. The beaujonomic weekend brings together many Beaujolais estates & wineries that will open their doors for the occasion.

Sign up for the totally Beaujolais weekend

Visit www.bienvenue-en-beaujonomie.fr to pick the winegrower(s) you’d like to chat with. The estates & wineries all design their own program by inviting a chef into the kitchen (or by whipping up the meal themselves if they’re true gourmet cooks) and planning activities that’ll give you a glimpse of daily life on the estate. Guests will personally discover beaujonomic cuisine with fresh produce in a chic & laid-back atmosphere: an aperitif under a gazebo, a meal in a wine cellar, a picnic in the vineyards – while sharing with other enthusiasts from here and abroad, and featuring magnums especially selected for the occasion, of course.

Side events in the heart of the Beaujolais appellations

Bienvenue en Beaujonomie also means lots of outdoor activities over the whole weekend! Each of the Beaujolais appellations will be celebrating La Beaujonomie in their own way and will welcome you for convivial moments on walks through the vineyards, performances and tastings with the Beaujolais vintners.

Practical Info

  • Dates: June 12 & 13, 2021 (lunch & dinner + events in the appellations throughout the day)
  • Place: throughout the Beaujolais region, from Saint-Amour in the north to Arbresle in the south
  • Sign up on the website bienvenue-en-beaujonomie.fr