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In this episode, Joanne dives into Beaujolais Nouveau and why the third Thursday in November is one of the most unique days in the wine world. She explores what Beaujolais Nouveau is, how it originated, how it is made, and why it became one of the most recognizable wine traditions in the world.

From Parisian celebrations to American Thanksgiving tables, Beaujolais Nouveau is more than just a wine. It is a global moment of shared release, tied to history, marketing, and a very specific winemaking technique.

Beaujolais Nouveau is a wine produced in the Beaujolais region of France from the Gamay grape. It is specifically made for early drinking and is released legally on the third Thursday of November following the vintage.

It cannot be sold after August 31 of the following year, as it is meant to be enjoyed fresh and young rather than aged.

Only Beaujolais and Beaujolais-Villages wines are permitted to be labeled as Beaujolais Nouveau. The 10 Beaujolais Crus cannot be sold as Nouveau.

The tradition of Beaujolais Nouveau began in the early 1950s. As France's railroad system expanded in the 19th century, Beaujolais wines could be shipped easily into Paris, where they quickly gained popularity.

In the 1950s, Parisians embraced the tradition of celebrating the end of harvest by drinking freshly made wine.

In 1951, the Union Interprofessionnelle des Vins du Beaujolais (UIVB) officially set November 15th as the release date.

In 1985, France's INAO changed the date to the third Thursday of November as a strategic move to align with American Thanksgiving. This helped cement Beaujolais Nouveau's place as a global celebration wine, linked closely with festive meals and seasonal gatherings.

It reached its peak of global popularity in 1999 before declining in the early 2000s. That decline helped refocus attention on Beaujolais' more serious wines and long-term potential.

Today, Beaujolais Nouveau represents around 20% of total Beaujolais production.

Beaujolais Nouveau is produced using carbonic maceration, a technique that gives the wine its signature fruity, low-tannin style.

Carbonic maceration involves:

• Placing whole, uncrushed bunches of grapes into a sealed tank.

• Filling the tank with CO₂ to remove all oxygen and create an anaerobic environment.

• Allowing intracellular fermentation to begin inside each grape.

• Once the grapes reach around 2% alcohol, their skins split naturally.

• The grapes are then pressed, and the remainder of the must finished regular fermentation.

This method extracts color but very little tannin, resulting in wines that are soft, low in tannin, and highly aromatic.

Common flavor and aroma notes include:

• Kirsch

• Banana

• Bubblegum

• Cinnamon-like spice

• Fresh red berries

Due to its light structure and bright acidity, Beaujolais Nouveau is best served slightly chilled.

Although large producers made Beaujolais Nouveau famous, many small producers now create their own versions, adding new energy and quality to the category.

Joanne encourages listeners to try a bottle, whether from France or from excellent producers in Oregon and Washington State who also make Nouveau-style wines.

Take a photo of your Beaujolais Nouveau and share it: Email: [email protected] Instagram: @wineeducate

No matter where you are in the world, you are sharing this moment with wine lovers everywhere on the same day.