| I recommend a light, acidic Beaujolais Villages as your wine partner to a lamb curry. |
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| Has that second bottle of Beaujolais addled his brain, inducing some kind of hallucinatory fever? |
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| Although this decree nearly eradicated Gamay altogether, it found a new home to the south in Beaujolais. |
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| Food pairings generally relate to the cuisine of Beaujolais, France where both the Gamay grape and the bistro originated. |
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| The Gamay grape variety makes its best wines in the Beaujolais region of France. |
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| This technique only serves to add to the confusion between Valdiquie and true Gamay from Beaujolais. |
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| Here, Gamay Noir, the grape of Beaujolais, produces a delicious wine bursting with crushed red-berry characters. |
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| The Gamays from the Beaujolais Cru all express the soil in which they are planted and display a diversity of terroirs. |
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| The best known Gamays come from Beaujolais, but it also grows well in the Loire valley as Gamay de Tourraine and as Vin de Pays du Jardin. |
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| Thanks to the better environmental and meteorological conditions of Beaujolais, the quality of Gamay was widely revaluated. |
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| Young Beaujolais, soft, fruity Pinot Noir wines and Gamays are fine as they contain very little tannin. |
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| Delicate reds, such as wines from France's Beaujolais and Chinon appellations, can often fulfil the role of a white wine, and vice versa. |
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| They shipped the new Beaujolais in cask and served it direct from the wood. |
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| Any young and fruity red, such as a Beaujolais or Rioja, is a good all-around choice. |
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| Willis sampled a lot of Beaujolais with Arlott, but what he loved most were the Riojas. |
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| I marinated the meat in red wine and then slowly grilled and ate it, accompanied by a light green salad and a half bottle of Country Beaujolais. |
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| A Chilean Merlot or a decent Beaujolais is the best partner for liver, tongue, sausage and ham. |
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| Certainly, try the Loire and Beaujolais among the reds, German Mosels among the whites. |
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| While the more prestigious Villages Beaujolais survived the crisis with their reputations mostly unsullied, the Nouveau did not. |
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| Beaujolais lies just to the south of the far more vinously challenging area of Burgundy with which is commonly associated. |
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| Except for the crus, most Beaujolais should be drunk within two to three years of the vintage to retain the wine's fruitiness and brightness. |
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| Gone is Brie and Camembert and that lovely, inexpensive Beaujolais which goes so well with chicken. |
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| The usefully high acidity of Beaujolais makes a good foil to medium-flavoured meaty summer menus and garlicky charcuterie. |
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| In the summer of 2000, she planned a two-week trip through Bordeaux, Burgundy and Beaujolais to see historic chateaux. |
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| This is yet another Beaujolais cru which develops with time into a glorious mouthful. |
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| It's a dandy little red wine that may remind you of a cru Beaujolais, but a bit spicier. |
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| The harvest started September 5 and within three weeks the 54,362 acres of Beaujolais vines were picked of Gamay grapes. |
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| 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. |
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| The original term was primeur, meaning young produce, and from 1951 the Beaujolais producers were allowed to release their primeurs from 15 December. |
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| 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. |
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| The real story of Beaujolais is found in the 10 cru wines named after villages, which have been the unwitting victims of decades of abuse of the Beaujolais name. |
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| Beaujolais is the perfect wine for people who like the soft fruity reds. |
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| Beaujolais is the most southerly of all the appellations of Burgundy. |
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| The obvious starting point is gamay, that mainstay of Beaujolais, in the south of Burgundy. |
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| Morgon is full-bodied and high in alcohol content, and has a little more tannin than the typical Beaujolais. |
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| The gamay grape, from which virtually all Beaujolais is made, tends to give the wine a lighter hue than that of its more prestigious pinot noir-based Burgundian neighbors. |
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