Beaujolais Nouveau is a young, light, red wine from the Beaujolais region in France. It is made from grapes of the gamay variety. As a result of the accelerated vinification process, fermentation can be completed quickly. Every year on the third Thursday of November is Beaujolais, which marks the first time the wine of the current vintage is offered for sale.
The characteristic smell is sometimes compared to the taste of a lollipop or bubble gum - it does not depend on the strain, but on the method of vinification. The process of carbon maceration involves fermenting most of the juice while it is still in the bunch. In a sealed container, the fruit is crushed by the pressure of carbon dioxide and then fermented normally.
Beaujolais Nouveau is a young, light, red wine from the Beaujolais region in France. It is made from grapes of the gamay variety. As a result of the accelerated vinification process, fermentation can be completed quickly. Every year on the third Thursday of November is Beaujolais, which marks the first time the wine of the current vintage is offered for sale.
The characteristic smell is sometimes compared to the taste of a lollipop or bubble gum - it does not depend on the strain, but on the method of vinification. The process of carbon maceration involves fermenting most of the juice while it is still in the bunch. In a sealed container, the fruit is crushed by the pressure of carbon dioxide and then fermented normally.
Beaujolais Nouveau is a young, light, red wine from the Beaujolais region in France. It is made from grapes of the gamay variety. As a result of the accelerated vinification process, fermentation can be completed quickly. Every year on the third Thursday of November is Beaujolais, which marks the first time the wine of the current vintage is offered for sale.
The characteristic smell is sometimes compared to the taste of a lollipop or bubble gum - it does not depend on the strain, but on the method of vinification. The process of carbon maceration involves fermenting most of the juice while it is still in the bunch. In a sealed container, the fruit is crushed by the pressure of carbon dioxide and then fermented normally.
Beaujolais Nouveau should be drunk within one year of purchase.
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