Beaujolais refers both to the region in eastern
France and the
light-bodied, fruity red wine made from the Gamay grape, known for its low tannins, bright cherry and berry flavors, and a signature technique called carbonic maceration, which produces the characteristic candied-fruit
notes of Beaujolais Nouveau, released each year on the third
Thursday of November; this region is
divided into three tiers: the basic Beaujolais AOC, the superior Beaujolais-Villages, and the ten Cru appellations (like Morgon, Fleurie, and Moulin-à-Vent) that produce age-worthy wines of greater depth and complexity; for students, Beaujolais represents the accessible, joyful, and ephemeral side of wine, perfect for poems about celebration,
harvest, and youth, while the Cru Beaujolais wines offer a lesson in terroir and potential longevity, showing that even light wines can develop grand personalities with proper vineyard management.