Beaujolais is 100% Gamay. The best sites in the Beaujolais region of Burgundy produce wonderful, fruity but dry reds that pair superbly with chicken, turkey, duck, pork, and veal, as well as cheese. The finer Beaujolais are estate-bottled Beaujolais-Villages and, especially, the "Crus," ten villages meriting each its own appellation. The lightest Beaujolais is the new wine, Beaujolais Nouveau/Primeur, is made to be consumed between Thanksgiving and the New Year; it's a fun wine, a celebration of the harvest, but it has unfortunately tarnished the image of Beaujolais.
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