Once A Beaujolais Nouveau Drinker, Always a Beaujolais Drinker

Posted on 15 octobre 2011 by Hélène Billiet

Beaujolais Nouveau is a red wine made from the unique Gamay grapes produced in the Beaujolais region in the north west of Lyon city.
Beaujolais Nouveau must be drunk immediately since it is fermented for just a few weeks, but it is possible to drink AOC Beaujolais wines that can be kept for 1 year.

Beaujolais Nouveau is an immature wine with fruity, banana and pear aromas. About 1 400 000 bottles are produced every year on the 22 500 ha of the Beaujolais vineyards grown in a temperate climate. About half of the production is exported to Germany, Japan and the United-States.

In 1951, the local Beaujolais wines became Beaujolais Nouveau wines that could be released and celebrated on the 15th of November. “The New Beaujolais has arrived” was the new slogan to celebrate the event in France, and then in the world, especially in New York and California by 1973, and in Japan by 1971 as Paul Bocuse promoted the French wine by associating it with the Japanese cuisine.

The “pot Lyonnais” (46 cl) is the traditional bottle that contains Beaujolais Nouveau celebrated in the villages of the Beaujolais region from the first week of October to the beginning of December in Lyon.
There are many celebrations and feasts in Tarare, Beaujeu and Villefranche situated in the North of Lyon. People taste Beaujolais Nouveau in the caves of the winegrowers while enjoying the traditional menus of the region in the villages or in the “bouchons” Lyonnais.

Beaujolais Nouveau is usually served with a platter of pork sausages and meat , hot sausage with lentils, rooster in red wine sauce, goat’s cheeses, pears in spiced red wine…
Many painters and art designers from Lyon painted frescoes about Beaujolais Nouveau in Lyon as it is really part of the local culture in Lyon.

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