The grape of Beaujolais. Low tannin and high acidity give light, fruit-forward wines. Carbonic maceration produces the distinctive banana and candy aromatics that define the smell of Beaujolais Nouveau.
Widely planted in 14th-century Burgundy until Philip the Bold ordered its banishment from the duchy in 1395 as an inferior grape. Exiled south, it found its place on the granite soils of Beaujolais and came into its own. In recent years age-worthy Cru Beaujolais has won serious acclaim.
Too often dismissed as a light red, though crus such as Morgon and Moulin-à-Vent reward a decade in the cellar. Serve it slightly chilled as a rule; it is the answer when red feels heavy, or when the food is Japanese.
The region where the concept of terroir is most deeply rooted. Medieval monasteries laid the foundation for winemaking, and that tradition lives on today. The delicate wines from single vineyards continue to captivate wine lovers around the world. As the holy land of Pinot Noir and Chardonnay, this is a prestigious wine region with an unparalleled presence.
The Loire Valley, known as the 'Garden of France,' produces an incredibly diverse range of wine styles. From Sancerre's Sauvignon Blanc to Vouvray's Chenin Blanc to Chinon's Cabernet Franc, each wine displays distinct character. Enjoy fresh, elegant wines alongside the stunning landscape dotted with historic châteaux.