What grape is used to make Beaujolais wine?
Beaujolais picnics and salads. The lighter Cru Beaujolais pair well with poultry and the heavier Crus pairing better with red meats and hearty dishes like stews. In Norway, Beaujolais is a favorite with cod and bacalhau dishes. According to Lyon chef Paul Bocuse, Beaujolais wine is used to make a traditional regional dessert involving a glass of sliced peaches, topped with blackcurrants and drenched in chilled Beaujolais wine. Beaujolais Beaujolais () is a French "Appellation d'Origine Contrôlée" (AOC) wine generally made of the Gamay grape which has a thin skin and is low in tannins. Like most AOC wines they are
Beaujolais nouveau late October. Beaujolais nouveau is a purple-pink wine reflecting its youth, bottled only 6–8 weeks after harvest. The method of production means that there is very little tannin, and the wine can be dominated by such fruity ester flavours as banana, grape, strawberry, fig and pear drop. The wine is recommended to be slightly chilled to 13 °C (55 °F). Beaujolais nouveau is intended for immediate drinking. While some nouveau can be kept for a few years, there's no real reason to, as it doesn't improve with age. For comparison, standard Beaujolais AOC wines are released the following year and