Beaujolais nouveau is a young French wine produced from Gamay grapes in the Beaujolais region of France. It is released six weeks after harvest and typically has an alcohol strength similar to most table wines.
How it is made
Beaujolais nouveau is made using carbonic maceration in small closed tanks of no more than 60 hectoliters. The maceration process lasts 5-6 days, after which the grapes are pressed and fermentation continues for about a month before the wine is bottled.
History
The tradition of celebrating Beaujolais nouveau began in the mid-19th century when Beaujolais winemakers started marketing their 'first' wine. In 1951, France passed a law allowing young wine to be sold starting December 15, but made an exception for Beaujolais to sell in November. In 1985, the date was officially set as the third Thursday of November.
How it is served
Beaujolais nouveau is best served chilled to 13°C. It pairs well with meat platters and cheeses. This wine is not intended for long-term storage and should typically be consumed by March of the year following its harvest.
Adapted from the Russian Wikipedia article Божоле-нуво, available under CC BY-SA 4.0.