Beaujolais comes in two very distinct styles. On one hand you have an ocean of Beaujolais Nouveau and basic Beaujolais Villages - mostly simple, cherry-juicy red wines made using the carbonic maceration technique (fermenting whole, uncrushed grapes to maximise fruit and colour extraction). And then you have Beaujolais from the 10 best granite-soil vineyard areas (or 'crus') in the region: wines which take the succulence of the gamay grape, ramp up the concentration and add some firmer structure and complexity. The 2005 vintage was an excellent one for Beaujolais, and the best wines have even more mouthwatering deliciousness than usual - just the thing for washing down this classic bistro dish. - Max Allen
Light, elegant Beaujolais from select ‘cru’ vineyards is the ideal partner for a rich and robust coq au vin.