One of the mysteries of the English language finally explained.
A light red or (less commonly) white burgundy wine produced in the Beaujolais district of south-eastern France.
- ‘I would even have welcomed a bottle of Beaujolais.’
- ‘When a few wine makers had the idea to release their Beaujolais wines right after fermentation they didn't realize the impact this would have on their region.’
- ‘It's a dandy little red wine that may remind you of a cru Beaujolais, but a bit spicier.’
- ‘For those who could not tell their Burgundy from their Beaujolais, Parker acted as translator and guide.’
- ‘He certainly put Beaujolais on the world wine map, but over the past few years his reputation has been tarnished.’
- ‘With Beaujolais, bigger is not necessarily better, but this wine transcends Beaujolais; it's closer to a red burgundy.’
- ‘Two cru Beaujolais from DuBoeuf are showing well.’
- ‘But it also drives consumers to expect that all Beaujolais is fruit forward and should be consumed right away.’
- ‘The weighty tannic attack of this Cru of Beaujolais is a perfect foil for a fry, while the smoother, fruity wash gives it a light, balanced feel.’
- ‘All red Burgundy is made from pinot noir, except Beaujolais.’
- ‘When I started drinking wine as a young man, quite a long time ago, I used to buy cheap Beaujolais from very obliging wine shops in London's cosmopolitan quarter, Soho.’
- ‘The ones to try are the widely available Valpolicella and Beaujolais wines.’
- ‘When I tear the foil off of bottles these days and see a synthetic cork on my Beaujolais or Grignolino that was chilling in the refrigerator I feel a sense of calm.’
- ‘Adam from The Amateur Gourmet drank Beaujolais in a Nutella-coated glass.’
- ‘A big, juicy steak goes well with a big, juicy wine such as a Cabernet Sauvignon or a Shiraz, while a chicken dish is better with wine containing less tannin, such as a Valpolicella and Beaujolais or a white Sancerre.’
- ‘What works well here is this elegant but often overlooked cru from Beaujolais, strikingly violet in colour with a deep rich nose and a meaty wash of intense cherry and plum skin.’
- ‘This is often the most intense and alcoholic of the Cru of Beaujolais, with wines that can age very well and take on very fine raisin-like flavour with good age.’
- ‘It still does well and now at all the restaurants there's always Beaujolais by the glass.’
- ‘When winemakers produce it in stainless steel tanks it has a structure resembling Beaujolais, Dolcetto, or red Sancerre.’
- ‘Serve with egg noodles covered in butter and white pepper, and a glass of decent Chardonnay or cheap Beaujolais.’
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