Beaujolais Primer
Beaujolais' grape is the Gamay Noir à Jus Blanc, or commonly known as Gamay. By law, Beaujolais can only be picked by hand, no machines.
Beaujolais Nouveau
From EncycloWine
Beaujolais Nouveau (pronounced BO-zho-lay New-VO) is a wine of the Gamay variety produced in the Beaujolais (AOC) region of France that is authorized for immediate sale after fermentation.
Beaujolais
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Beaujolais in the northern part of the district where the soil is limestone.
Beaujolais Supérieur in the same part of the district but with one degree more of alcohol.
Beaujolais-Village in one of the 39 listed villages.
Beaujolais, after all, is at its best when it's a "fruit bowl in a glass," and under-ripeness is more often the region's challenge.
Beaujolais
The most southern area of Burgundy is Beaujolais and practically this area does not have anything in common with all the other Burgundian regions although it is part of it.
Beaujolais (bo-jo-lay)
A wine producing district just south of Burgundy, France. The red wines from the region are made from Gamay, and are typically light and fruity.
Beaujolais Nouveau
At midnight on the third Thursday of November, the new vintage of Beaujolais, Beaujolais Nouveau, is released to the world! ...
Beaujolais: A juicy, flavorful red wine made from Gamay grapes grown in the region of the same name.
Beaujolais Nouveau: The first Beaujolais wine of the harvest; its annual release date is the third Thursday in November.
Beaujolais (bo jo-lay)
red wine from southern Burgundy
Beaune (bone)
central village of the Cõte de Beaune in Burgundy ...
Beaujolais-like: Resembling Beaujolais - Light, fruity and fresh, a wine more for quaffing than contemplation.
Beaujolais. French region producing delightful red wine from Gamay grapes; one of the world's great wine bargains.
Bordeaux. French region best-known for classy reds made primarily from Cabernet Sauvignon and Merlot.
Beaujolais (Gamay)
Beaujolais is a light red wine made from the gamay grape in Beaujolais, France, the southern region of Burgundy. It has soft tannins and refreshing acidity with flavors of cherries, strawberries, raspberries and bananas.
Beaujolais
A pretty region just south of Burgundy, Beaujolais makes fresh, fruity but sometimes rather simple red wines from the Gamay grape.
Beaujolais: This crisp, lightweight wine with crunchy fruit was acceptable (even improved) after a day's storage under all the alternatives, though the bottle resealed with the cork was less fresh than the others.
Beaujolais is probably the easiest red wine for those who say, "I just don't care for red wine" to approach. It is a light wine with lots of fruity aromas and flavors.
Beaujolais Nouveau cannot be legally released until the third Thursday of every November. The due date this year (2001) is November 15th.
GAMAY BEAUJOLAIS
A cepage clone of Pinot Noir widely grown in the northwest United States. Its early-ripening grapes are used to make solid reds.
GAMAY DE BOUZE
See Teinturier.
GAMAY BEAUJOLAIS [Gah-MAY, Bo-zho-LAY]
According to investigations by Dr. Olmo of Davis U. the Gamay Beaujolais variety is a widely grown, early-ripening clone of Pinot Noir that can do well in the temperate climates of the northwest U.S.
GAMAY BEAUJOLAIS: The Gamay Beaujolais grape is a widely grown, early-ripening clone of Pinot Noir that can do well in the temperate climates of the northwest U.S. and if picked promptly will produce a good red wine.
How is Beaujolais Nouveau made?
Few other wines are produced, bottled, and released within a few weeks of the harvest. The most strategic way to do this is to employ a winemaking method called carbonic maceration.
Beaujolais Nouveau is made with gamay grapes in Beaujolais, France (it's north of Lyon and part of the Burgundy region). It's released on the third Thursday of November, just in time for Turkey Day.
Beaujolais - (Boe-zho-lay)
Light, fruity red wine from the region of the same name in Southern Burgundy, France.
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Gamay Beaujolais is an early-ripening clone of Pinot noir. It is used mostly in California but is also seen in New Zealand. It was brought to California by Paul Masson.
Cornas / Beaujolais-Villages / Coteaux du Languedoc Rosé
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Arbois Blanc / Gaillac from Voile / Bourgogne Aligoté ...
Also known as, Beaujolais, Gamay du Rhone, Gamay St Laurent, Precoce Nauge, Malbec Argente, Early Burgundy.
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carbonic macerationTechnique used in making Beaujolais and other wines, in which whole clusters of red grapes are placed in the fermenting tanks without crushing them. This results in a brighter, fruitier wine.
Beaujolais French region located at the southern end of Burgundy known for its wines produced with the Gamay grape. Beaujolais Nouveau literally "new Beaujolais," this refreshing wine is meant to be consumed within weeks after harvesting.
For example muscadet wine or beaujolais wine.
CARIGNAN
Black type of vine of the Mediterranean vineyard giving of the very constructed wines.
CASSE (BREAK)
Accident (oxidation or reduction) causing a loss of limpidity of the wine.
CAUDALIE (CAUDALY) ...
Try Gamay from France, which produces Beaujolais, Pinot Noir from the Burgundy region of France, California, or Oregon, Tempranillo from Spain, Dolcetto, or Sangiovese from Italy.
Carbonic maceration: A fermentation technique designed to extract fruit rather than tannins from the grapes; the most famous example of wine generally made via carbonic maceration is Beaujolais.
Beaujolais makes its famous, fruity reds exclusively from one of the many Gamays available, the Gamay Noir à Jus Blanc.
the French nouveau, as in Beaujolais nouveau passito a rich dessert wine, where the grapes (often Moscato) are left to dry before being pressed, ...
Nouveau - Literally 'new' in French, this term is used to describe the first wine of each vintage, Beaujolais Nouveau.
In France's Beaujolais area a 500-ml bottle (which they call a Pot) has long been used. In the United States, other legal bottle sizes include 50 ml, 100 ml, 187 ml, 375 ml, 1 liter, 1.5 liter and 3 liter.
The wine usually appears under the regional name of Beaujolais (Eastern France), where Gamay is the dominant variety grown.
Carbonic Maceration:Most frequently associated with Beaujolais, this is a method of producing light-bodied, fresh and fruity red wines.
The name is so closely associated with Beaujolais, that many vineyard plantings and wines, in California especially, were incorrectly identified as the variety "Gamay Beaujolais" for many years (an illegal practice after 2007).
The classic red grape of the Beaujolais region of France, and also grown in California, gamay possesses a super fruity, grapey flavor not unlike melted black cherry Jello. The wine is often at its best served slightly chilled.
GEWÜRZTRAMINER ...
It comprises the districts of Chablis (dry white wines), Côte d'Or (red and white), Beaujolais (red), and Mâcon (white and red). The white wines are made from Chardonnay or Aligoté, the reds from Pinot Noir or (in Beaujolais) Gamay.
A wine making method, widely used in Beaujolais, which produces wines with fruit flavours and colour, but little tannin. The resulting wine is immediately drinkable. The technique involves fermenting whole grapes that have not been crushed.
Pinot Noir or Beaujolais tend to feel quite light in the mouth while Bordeaux or Australian Shiraz tend to be full and dense. So, the progression for both reds and whites is light-bodied, to medium bodied, to full-bodied.
Gamay: This is the grape famous used in Beaujolais Nouveau wine, from France. It is often drunk young in as in these light fruity reds. various types of gamay are used in the US often in Blands.
The primary grape in red wine from the Beaujolais, it's more fruity, less tannic, and not as "big" as a grape like Cabernet.
Gewürztraminer (lychees, grapefruit rind) ...
A red vine with white juice, exclusive to Beaujolais
Garde :
A wine which keeps a long time, ages well and is worth leaving for a few years in order to fully enjoy.
Gamay
These grapes produce light, fruity red wines and are used to make Beaujolais Nouveau and Beaujolais. Grown in France, Canada and many other countries.
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Young reds range in color from a translucent cherry for lighter wines such as Beaujolais or Pinot Noir to a deep ruby, sometimes with purplish tints, for a Zinfandel or Syrah. Older red may display a brickish hue around the edges.
Gamay excells in Beaujolais where it accounts for 98 percent of all vines planted. Gamay produces light to medium weight wines with high acidity and low tannins that are very fruity and immediately drinkable.
Nouveau: A style of light, fruity, youthful red wine bottled and sold as soon as possible. Applies mostly to Beaujolais.
Nutty: Used to describe oxidized wines. Often a flaw, but when it's close to an oaky flavor it can be a plus.
Fresh: applied generally to younger whites or lighter reds to denote a pleasant, youthful sensation. Beaujolais, for instance, are fresh when consumed young, as are many Zinfandels, Bardolinos, Maréchal Fochs and Bacos.
carbonic maceration, special way of making fruity, early-maturing red wines, most notably Beaujolais, by fermenting them in a sealed vat filled with carbon dioxide.
Nouveau: Term used to describe a Beaujolais-like wine: Young, fresh, fruity and neither wood-aged nor complex. Nouveau wines are not designed for long aging but are made for prompt consumption.
Carbonic Maceration
A special FERMENTATION technique where whole berries are starved of oxygen so fermentation begins within the grape. Common in Beaujolais, it makes soft, fruity wines not made for keeping.
Light
A term used to describe the body or color of a wine. A light wine is usually easy to drink and not high in alcohol. Muscadet is a light white wine. Beaujolais is an example of a light red wine.
M
Mature
Ready to drink.
CANDYLIKE Refers to the perfumed fresh fruit aromas and flavours of the grape which can be attractive in wines made for early consumption. These include pink Rose style, "nouveau" Beaujolais etc.
NOUVEAU (a.k.a. "Nuevo").
Indicates young, immediately drinkable wine - (eg: "nouveau Beaujolais").
Young, Youthful
Usually signifies that a wine is immature and needs cellar time, but may also refer to a lAight, fresh wine intended to be drunk young, like Beaujolais.
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This process is known as "Carbonic Maceration", sometimes called "whole grape fermentation". It is most famous for its use on Beaujolais Nouveau, but it is used for many red wine styles. This process is not usually done to white grapes.
The best known nouveau vin (wine) is Beaujolais Nouveau, traditionally released to the public on the fourth Thursday of November. Nouveau wines are fruity and easy to drink. They should be enjoyed within months of their release.
 See also: Wine, Red, Grape, Region, Red Wine
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