Beaujolais, on the other hand, is worth a journey and a stay. Most of its wine is merely fun, not quite distinguished. But the countryside is lovely: rugged hills and winding roads, ...

Natasha Hughes MW on the influential group of plucky Beaujolais vignerons who held out against industrialization and came to shape the style and winemaking philosophy of the region’s best modern ...

Beaujolais Nouveau may be arrivé, but discerning drinkers know that this inexpensive, barely fermented wine isn’t the best the region has to offer. For worthy Beaujolais, try the area’s cru ...

The Beaujolais Nouveau will be released this year on Thursday, Nov. 21, and reports from the vineyard are good in spite of early budding in March and a rainy spring.

Beaujolais is a wine region cultivated — almost exclusively — with a single grape variety: Gamay Noir à Jus Blanc, or simply, Gamay. Employed to craft the iconic regional, Village, and Cru ...

Cru Beaujolais — the wines from 10 areas considered distinctive enough to bear more specific appellations, like Morgon, Fleurie or Moulin-à-Vent — long ago transcended any notion of triviality.

Beaujolais nouveau is not quite unpasteurized milk. But, as you surmise, it comes with a more abrupt due date than pretty much all other wines.

Beaujolais’ poor reputation in the USA goes back to the 1980s, when a large producer in the region expanded the French tradition of rushing just-fermented wine—only eight weeks after the ...

Chicken with Beaujolais Sauce. Recipe by Linda Gassenheimer. 3/4 pound chicken cutlets (about 1/4 to1/2-inch thick) 2 teaspoons canola oil. Salt and freshly ground black pepper.