Beaujolais is one of those magical wines that just works–rain or shine, snow or sleet. Like its famous Burgundian brother, Pinot Noir, the Gamay grape is a cheerful and eminently lovable red. The wines tend to be medium-bodied, soft, and supple–with gentle tannins and bright, lively fruit. For many, Beaujolais is the quintessential bistro wine: fresh, food-friendly, and crowd-pleasing.
But, Gamay is no one-trick pony. It can be very expressive of its granite-heavy terroir, showing minerality like a Burgundy Pinot can. Ever so slightly, Gamay shifts its disposition from cru to cru within the Beaujolais region’s 10 distinct sub regions: In Chiroubles, the wines are light, pretty, and floral; Moulin-à-Vent offers up a sturdier, more masculine version; In Morgon, the reds are mineral-driven; And in Régnié, they’re even a bit spicy.