10 facts about Beaujolais that will make you a wine connoisseur with impeccable taste

• 10 facts about Beaujolais that will make you a wine connoisseur with impeccable taste

Let me guess: you also belong to that same category of "haute cuisine lovers", for whom the word "Beaujolais" if familiar, but only in combination with the word "nouveau". What type of wine. Kind of like the French. If so, now you (and ourselves last week) opens a brave new world.

So, 10 facts about the wines of Beaujolais, the knowledge of which, quite possibly, will paint your life completely new colors.

Beaujolais - as often happens with wine - is the name of the region. Indeed, in France. The name "Beaujolais" is derived from the town of Beaujeu, founded in the X century. The first vineyards in this region date back to the IX century. Wine produced from the local grape variety Gamay, today highly praised the world's leading wine critics, because in recent years there has occurred a real quality wine revolution. Their inherent 'youth' is associated with the feature of sorts - wine obtained from it are already very bright, complex and deep to even give them to mature in the cellar relying usually 10-15 years.

One of the key things you should know and feel free to say aloud the wines of Beaujolais - they surprising gastronomichny. Wines from the Gamay almost universal in regard to the palette combinations with food - organic and the meat, and fish, and soup, and a dessert, and everything else. In other words, if there is a risk goof with a choice of wine for an important dinner - Beaujolais will be the best and win-win option.

Beaujolais can be white, and pink, and as often happens in red.

The Beaujolais has a unique method of vinification that nowhere else in the world is not widely distributed. It called "carbonic maceration". The technique is thought so that the entire fermentation wore explosive character - juice quickly takes all the fruitiness, but do not have time to pull out of the skins of tannins, which is especially useful for wine, which is drunk young. In general, if you turn up case, remember - Beaujolais focus in the absence of tannins.

Beaujolais Wines - one of the best choices in the ratio "price - quality". Objectively: the same high flavor and aroma characteristics that receives the Beaujolais connoisseurs tend to have wines from the more expensive price categories.

If you want to show off your erudition, say the word "cru" of Beaujolais in context. What is the crew? This ten selected areas in the north of the region, where the particular soil and climate make it possible to make wines of the highest quality. All crew are very different, and eminent sommelier can spend hours ranting about the specifics of each, we can also remember the key: Cru - a kind of cream all categories.

A little mythology theme to heighten the charm. According to the legends of the places, the Crusaders went to the Promised Land is not for the Holy Grail, but for the new grape varieties, among which was the din. From myself it mentions worldly credence to this version of events.

The majority of the Beaujolais vineyards - small patches (from 1 to 12 hectares) belonging to independent tenants who sell their crops NEGOTIANT. However, the number of small farms, wine is bottled under its own brand, is growing, and this is one of the factors of qualitative revolution in the region.

Beaujolais vineyards Road runs between the 150 castles and 177 wine cellars that are happy to provide all travelers with a warm welcome. During the year, the region hosts over 20 festivals and wine and food festivals, where everyone can try all the wine communes, talk with winemakers and in general to join the general festivities.

And finally, if forced to name all the passwords, the attendance of specific names. Simplify your task: general strokes all Beaujolais wines can be divided into three categories. For passionate natures - "strong and robust" wine, for example (well, something suddenly remember) Shen, Côte de Brouilly, Julienas, Morgon and Moulin-à-Wan. For romantics - "thin and flavorful": Chiroubles, Fleurie, Rainier, St.-Amour. Finally, for true gourmets - "delicate and fruity" like Beaujolais Villyazh.