Beaujolais

Light, fruity red wine produced in the area south of Burgundy in eastern France. Beaujolais is best drunk while young; the broaching date is the third Thursday in November, when the new vintage is rushed to the USA, the UK, Japan, and other countries, so that the Beaujolais nouveau (new Beaujolais) may be marketed.

Beaujolais

Ancient province in the Rhône-Alpes region of southeast France; Beaujeu and Villefranche were its successive capitals. The Monts du Beaujolais crossed its area, and its eastern border was formed by the River Saône. Formerly part of the province of Lyonnaise, it now forms parts of the départements of Rhône and Loire. It gives its name to Beaujolais wine, the centre of the trade being Villefranche.

Using the gamay grape, Beaujolais produces wines secondary to those of the Côte-d'Or. Moulin-à-Vent is its best-known red wine, and Pouilly-Fuissé its best-known white wine.

The province was enlarged between the 10th and 13th centuries, and was given to Louis II, Duke of Bourbon, in 1400. It became part of France in 1531, but returned to Bourbon in 1560, subsequently passing to the house of Orléans.