If you’re someone who thinks that beaujolais starts and finishes over the third weekend in November, you might want to reconsider. The region has more to offer than bright, bubble-gummy nouveau, fun though that is, and has a surprising range of styles; the only constant is the grape it’s made from, namely gamay.
For a start, not all beaujolais is light, although the current 2021 vintage is markedly lighter and fresher than the 2020, which is still around. Which you go for will be partly a question of taste and partly what you’re eating: a 2020 would be a good choice for the Christmas turkey, say, while a ’21 would be better with Boxing Day leftovers.
