Beaujolais

Stretches 55km from the granite-based hills immediately south of Macon to the much flatter land northwest of Lyon. The region produces the largest production volume of Burgundy, representing over 50% of the wine from Burgundy. The region is the home for Gamay grape. Some people thought Beaujolais as an individual appellation apart from Burgundy AC for its style, grape variety used and winemaking practice. Unlike other Burgundian wines, Beaujolais goes through carbonic maceration fermentation, which emphasis the smell and the nature fruitiness. Beaujolais or Beaujolais Nouveau is simply purple colour, fresh, juicy and fruity wine. Most of Beaujolais have to be drunk young and slightly chilled.

Food Matching: good complement of Sichuan Food. Any light, savory style meat.