Beaujolais is a region&nbsp;in France, Nouveau is a word meaning 'new' and Beaujolais Nouveau is a wine. Let's start from there.Beaujolais is a region in the (central) east of France, just south of Burgundy. A region where the Gamay grape is very famous and the wine is very surprising.<img src="https://images.aposto.com/2022/10/5/1669367565789.png" style="display: block; vertical-align: top; margin: 5px auto; text-align: center; width: 100%; max-width: 550px; border-style: none; position: relative; cursor: pointer; padding: 0px 1px; box-sizing: border-box;" width="550" ratio="1.64" fr-original-style="display: block; vertical-align: top; margin: 5px auto; text-align: center; width: 100%; max-width: 550px;" fr-original-class="fr-draggable">Nouveau is a French word meaning 'new'. This word is like a trailer of Beaujolais Nouveau wine. Well, it's a summary.It's a fresh, fresh wine that is 6-8 weeks old. First wine, new wine, young wine, fresh wine. These words are close, their meanings are much closer in the winemaking process.<ul fr-original-style="padding-inline-start: 20px;" style="padding-inline-start: 20px; margin-top: 0px; margin-bottom: 1em; list-style-position: inside; box-sizing: border-box;"><li fr-original-style="" style="box-sizing: border-box;">First&nbsp;wine; the first bottle opened after the harvest in the region, the first hello to wine.</li><li fr-original-style="" style="box-sizing: border-box;">New&nbsp;wine; new harvest, new celebration.</li><li fr-original-style="" style="box-sizing: border-box;">Young wine; wine bottled young, consumed young, not allowed to age.</li><li fr-original-style="" style="box-sizing: border-box;">Fresh&nbsp;wine; 6-8 weeks old, for fresh consumption.</li></ul>After the harvest, on the third Thursday of November, when the clock strikes midnight, the first bottle of 6-8 week old fresh wine is opened; the new harvest is welcomed with this youngest wine. This day is called Beaujolais Nouveau Day. This day is celebrated like a festival. Various tastings, food, a little dance, and a lot of colour!<img src="https://images.aposto.com/2022/11/4/1669884472256.png" style="display: block; float: none; vertical-align: top; margin: 5px auto; text-align: center; width: 100%; max-width: 550px; border-style: none; position: relative; cursor: pointer; padding: 0px 1px; box-sizing: border-box;" ratio="1.39" width="550" fr-original-style="display: block; float: none; vertical-align: top; margin: 5px auto; text-align: center; width: 100%; max-width: 550px;" fr-original-class="fr-draggable">We drink the wine weeks after the grapes are harvested. I was not exaggerating when I said fresh. The most important characteristic of this wine is that it is fresh and consumed fresh. It is specially made to be consumed fresh, even the winemakers forbid it from being sold after 31 August of that year. These wines are not suitable for ageing; you drink them fresh.Where does this freshness come from, where does it go? We will take a closer look at the production process. But first, let's look at the flavour profile of the wine.<h2 fr-original-style="" style="margin: 0px; color: rgba(0, 0, 0, 0.85); font-weight: 500; padding: 0px; box-sizing: border-box;">Aroma Profile</h2>Grape: Gamay.&nbsp;There are aromas that come from both the character of the grape and the production process.&nbsp;On the nose, red fruits: cherry, sour cherry, strawberry. Then Pez candy, remember? Or bubblegum? And some cotton candy. And bananas. It's a riot of colour and flavour, so watch out.<img src="https://images.aposto.com/2022/10/5/1669367907462.png" style="display: block; vertical-align: top; margin: 5px auto; text-align: center; width: 100%; max-width: 550px; border-style: none; position: relative; cursor: pointer; padding: 0px 1px; box-sizing: border-box;" width="550" ratio="0.84" fr-original-style="display: block; vertical-align: top; margin: 5px auto; text-align: center; width: 100%; max-width: 550px;" fr-original-class="fr-draggable">Beaujolais is the home of Gamay, Burgundy is the home of Pinot Noir. Beaujolais is located at the bottom of Burgundy. The grape is slightly similar to Pinot Noir; think of them like cousins.Similar notes on the palate, very low tannin, light body, and short finish. A wine rich in acidity, not too rich in tannins. Very easy to drink; it is the kind of wine that 'flows like water'.If we compare the wine to a human; it is a wine that is restless inside, ready to go to a festival. A little adolescent, a little wild. Impulsive but quickly calms down. Energetic but gets tired easily. It lives fast.The aroma profile and textural experience here have something to do with the production process, so let's take a look at that.<h2 fr-original-style="" style="margin: 0px; color: rgba(0, 0, 0, 0.85); font-weight: 500; padding: 0px; box-sizing: border-box;">Production process</h2>Let's remember - what was&nbsp;wine? Wine was fermented grape juice. Yeast eat the sugar in the grapes, releasing alcohol and carbon dioxide. This is called alcoholic fermentation.We scrutinised the winemaking process in the vineyard and winery during this year's harvest. Now, let's take you <a fr-original-style="" href="https://aposto.com/i/6358f9dac6c8d40006f024ed" rel="noopener noreferrer" style="color: rgb(9, 9, 9); text-decoration: none; background-color: transparent; outline: none; cursor: pointer; transition: color 0.3s ease 0s; touch-action: manipulation; user-select: auto; box-sizing: border-box;" target="_blank">here</a>&nbsp;to step into the winery. I shared the journey of the grape as if it were a photonovel. The photos will help you visualise the process.The harvest is done, the grapes are picked. The leaves are sorted. Everything is the same up to this point. After that, you can continue the process by separating the grapes from the stems or not. Generally, the stems are removed, then the grapes are cracked and the process continues with maceration and alcoholic fermentation. Although this process is very detailed and complicated, I am explaining it in a simple way so that we can understand it.The most important factor that gives Beaujolais Nouveau this freshness, this flavour profile and texture is the&nbsp;'carbonic maceration' applied during the production process. This is very important.<h2 fr-original-style="" style="margin: 0px; color: rgba(0, 0, 0, 0.85); font-weight: 500; padding: 0px; box-sizing: border-box;">Carbonic maceration</h2>The harvest is done, the grapes are picked. The leaves are sorted. Here, the grapes are not separated from the stems, they remain whole. And these bunches of grapes are taken into a tank filled with carbon dioxide to get rid of all the oxygen in the environment. Imagine we are in a tank, there is carbon dioxide everywhere, there is no oxygen. This causes intracellular fermentation to start.With intracellular fermentation, alcohol starts to be released. When alcohol levels of about 2% by volume are seen, the grape skins start to crack and the grape juice spreads around. This process can also be done by cracking the grapes from the outside. At this point, the grape juice is usually removed and the remaining grapes are pressed - so that the grape juice is no longer in contact with the skins.Then yeast is introduced (into the grape juice) and alcoholic fermentation takes place. Don't look at this short description, it is this 'intracellular fermentation' that makes Beaujolais Nouveau. The colour is lively, the aroma is abundant, the tannin is (almost) absent.<h3 fr-original-style="" style="margin: 0px; color: rgba(0, 0, 0, 0.85); font-weight: 500; padding: 0px; box-sizing: border-box;">Aromatic effect</h3>In the absence of oxygen and the accompanying intracellular fermentation effect, those bananas, chewing gum and cotton candies fly through the air.<img src="https://images.aposto.com/2022/10/5/1669371826936.png" style="display: block; vertical-align: top; margin: 5px auto; text-align: center; width: 100%; max-width: 550px; border-style: none; position: relative; cursor: pointer; padding: 0px 1px; box-sizing: border-box;" width="550" ratio="2.58" fr-original-style="display: block; vertical-align: top; margin: 5px auto; text-align: center; width: 100%; max-width: 550px;" fr-original-class="fr-draggable"><h3 fr-original-style="text-align: left;" style="text-align: left; margin: 0px; color: rgba(0, 0, 0, 0.85); font-weight: 500; padding: 0px; box-sizing: border-box;">Textural effect</h3>The grape juice was separated from the skin when approximately 2% alcohol by volume was seen. In other words, the grape juice in contact with the skin is at most 2% alcohol. However, tannin likes alcohol; in fact, due to its chemical structure, it dissolves most easily in the presence of alcohol. This being the case, when there is less alcohol in the environment, less tannin is produced. Therefore, the wines of this style have less tannin.<h3 fr-original-style="" style="margin: 0px; color: rgba(0, 0, 0, 0.85); font-weight: 500; padding: 0px; box-sizing: border-box;">Colour</h3>Anthocyanin provides the colour. And anthocyanin can be dissolved in grape juice, not like tannin that need much alcohol. Therefore, we do not compromise on our vibrant colours in this production process.<img src="https://images.aposto.com/2022/10/5/1669371944994.png" style="display: block; vertical-align: top; margin: 5px auto; text-align: center; width: 100%; max-width: 550px; border-style: none; position: relative; cursor: pointer; padding: 0px 1px; box-sizing: border-box;" width="550" ratio="1.00" fr-original-style="display: block; vertical-align: top; margin: 5px auto; text-align: center; width: 100%; max-width: 550px;" fr-original-class="fr-draggable">The purpose of maceration before fermentation is to bring out the colour and aromatic components without involving tannins. Because in fermentation, tannins will prevail with the presence of alcohol in the environment, so beware.

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