This red wine is light or medium bodied, usually unoaked with medium or high acidity, low tannin levels, and pronounced red fruit aromas (raspberry, cherry), and occasionally with a hint of cinnamon or pepper). They are best consumed while young when they are fruity, but a couple can be better with aging such as Morgon AC and Moulin-a-Ven AC. Beaujolais are generally cheaper, and I drank a lot of it when I first started wine tasting, but I still confuse it with unoaked Pinot Noirs. Burgundies are oaked and have a small hint of that toast, vanilla note. Pinot Noirs would also have some vegetal and animal nuance (wet leaves, mushroom, meaty aroma), but I can't really tell. Well, looks like I need more "practice!" Ah life is so hard.
Beajolais AC: Within the Beaujolais Village AC, there are ten villages, know as the Beaujolais Crus, which produces the best Beajolais:
- Morgon AC
- Moulin-à-Vent AC
- Fleurie AC
- Chénas AC
- Chirouble AC
- Brouilly AC
- Côte de Brouilly AC
Beaujolas Nouveau AC: a even lighter and fruiter Beaujolais released in the November following the harvest. These wines are meant to be consumed within 6 months.
Beaujolais Village AC: superior quality wines that come from the granite hills to the north of the region.
I spent this summer pairing Beaujolais, and the food choice depends on the appellation and vintage. For the younger Beajolais and Beaujolais Village, I go with white mean, veal, pâtés, cottage cheese or light cream cheese. For wines that have intense flavour, a stronger cheese such as blue cheese (e.g Roquefort). The crus Beajolais are quite flexible. Traditionally, it can be served with coq au vin or meat cooked in sauce. I once paired Morgon crus with roast lamb with orange olive rub which turned out nicely, surprisingly.