Glass of red wine ready to drink. Photo by Valeria Terekhina on Unsplash

Looking for a red wine that’s light, juicy, a little flirty, and plays well with food and friends? Let me introduce you to Beaujolais — the French red that’s seriously underrated and totally ready for its main character moment.

Where’s Beaujolais, Anyway?

Where in France is Beaujolais? Burgundy. Photo by Rafael Garcin on Unsplash

Beaujolais is tucked just south of Burgundy in France, and while it’s technically part of the Burgundy region, it dances to the beat of its own grape (more on that in a sec).

Climate: Moderate continental — think warm days, cool nights, perfect for growing grapes with zip and zing.

Meet Gamay: The Grape Behind the Glass

Gamay grapes ripen on the vine on a sunny day. Photo by Andréa Villiers on Unsplash

Beaujolais = Gamay.
Gamay is like Pinot Noir’s laid-back cousin — fruity, fun, and not trying too hard. It makes wines that are:

Light-bodied
Dry
Low in alcohol (med to light)
Medium to high in acidity (aka, food-friendly and fresh!)
Light to medium in tannins

Flavour Profile:
Get ready for a fruit explosion — raspberry, cherry, blackberry, pomegranate. Plus floral hints (hi, violets), earthy touches (potting soil!), and even some wild notes like banana and spice. Yes, banana — thank you, carbonic maceration.

Carbonic Maceration: The Secret Sauce

This fermentation method is what gives Beaujolais its signature burst of juicy, bubblegum-y, banana aromas and flavours.

Carbonic Maceration: Whole grape bunches go into a CO₂-filled tank → fermentation starts inside the grapes (!), then they split open, juice is released, and yeast finishes the job. This = colour, flavour, minimal tannin.
Semi-Carbonic Maceration: Same idea, but without added CO₂. The grapes at the bottom crush naturally under weight, and fermentation begins with ambient yeast. Slightly more nuanced fruit character and a bit more structure.

These methods = bright, fruit-forward wines with minimal bitterness and a soft, juicy mouthfeel.

Chill It Like You Mean It

Beaujolais isn’t afraid to be cool. The lightest styles taste amazing slightly chilled (12–15°C). It’s the ultimate summer red — picnic-ready, BBQ-approved, and perfect for people who “don’t usually like red wine.”

Climbing the Beaujolais Ladder

There are different levels of Beaujolais wine — and the quality jumps as you move up:

Beaujolais AOC – the most basic, easy-going bottles
Beaujolais-Villages – a little more structure and flavour
Beaujolais Crus – the cream of the crop.

There are 10 Crus (think of them as top-tier villages) — like Morgon, Fleurie, and Moulin-à-Vent — each with its own personality. These wines have:

More concentration
Higher tannins
Ageing potential
A Burgundy-like elegance (but way more affordable)

The Best of Beaujolais = Affordable Elegance

Even the best Beaujolais bottles won’t break the bank. If you know what to look for, you can snag a seriously sophisticated bottle for a fraction of what you'd pay for Pinot Noir from Burgundy. The 10 Crus are St-Amour, Juliénas, Chénas, Moulin-à-Vent, Fleurie, Chiroubles, Morgon, Régnié, Brouilly, and Côte de Brouilly.

So... Why Try Beaujolais?

It’s food-friendly (hello, roast chicken, charcuterie, and even Thanksgiving dinner!)

It’s perfect for red wine beginners — low tannin, juicy, easy to sip
It has serious range — from fruity glou-glou to complex, age-worthy beauties
It's a fun wine to chill and serve when entertaining

TL;DR: Beaujolais = The Cool Red You’ve Been Sleeping On

Whether you're popping a bottle of Beaujolais-Villages with takeout or opening a Morgon Cru with friends, this French red is pure joy in a glass. Go on, give Gamay a go — you might just find your new favourite wine.

Say Hello to Beaujolais: The Fun, Fruity French Red You Need to Know