I really hope you get back to winecasting soon Your videos are honestly the most informative and easily understood while I study for my WSET So many of my instructors just waste at least 30 minutes talking about themselves, their qualifications, and personal experiences and it's such a headache and waste of my time but you get straight to the point and I absolutely appreciate that!

I really love moulin a vent! Great vid

I LOVE Beaujolais. I've enjoyed many wonderful Fleuries, and I think my most reliable wine (sold by the glass in Paris) is the Brouilly. I find all the wines from Burgundy go very nicely with poultry, beef, venison or even on their own. I am really never disappointed! :)

Great information! My favourites are Jean Foillard Côte du Py and Laurence Et Remi Dufaitre Beaujolais Julienas, both superb wines. Highly recommended.

i dont know how i can thank you, u help me thru my wine journey!cheers🍷

We enjoy your presentation as we enjoyed a Beaujolais village with a beef stew. It was really helpful to learn about the region and various characteristics of the wines there! Thanks

Beaujolais does make great cru wines and the region is very picturesque. Worth a visit if you are in the burgundy area.

So helpful. Thanks for all you’ve done for us

Beaujolais is one of the few red wines I truly enjoy. So far, I’ve only had Villages, but I did buy some Cru wines (Fluerie, Brouilly, and Morgan) I haven’t opened yet.

Good explanations - thanks. A brilliant wine that suits those that don't get on with high tannin content, and actually why some people are turned off "heavy" reds - they have never tried Beaujolais. I also have a hunch that single grape wines (most are bends) cause lighter hangovers! Here in the UK one can buy amazing Crus at just £10-14 ($13-18 USA)

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I love this wine. Louis Jadot Beaujolais-Villages is only 11.99 at my store. Loving the gamay and looking forward to trying the cru...

Fantastic video as always, love how fact dense and visual your casts are - I'm learning a lot from them. This video made me run over to the local bottle shop to explore some examples. I purchased a Fleurie, a Brouilly, and a couple Morgons. I just tasted the Brouilly (2013 Chateau de la Perriere) and found it an interesting and educative/necessary experience, though I unfortunately did not find the wine particularly magnificent. There was an interesting banana thing going on in the nose and on the palate it had strong notes of bright cherry, pomegranate, and cranberry; had medium-high acidity and low-medium tannin. There is definitely merit in the style, and I think the characteristics of carbonic maceration are quite distinct, though I am not sure I would purchase this particular wine again. I am still excited to taste the Morgons - I have two from the same producer of 2013 and 2009 vintages; I'm particularly curious of the 2009.

Louis Jadot a staple for the holidays. It's a wine most people will drink who are not regular wine drinkers. Takes a lot of guess work out of buying wine for holiday meals.

Thanks for this...smart presentation.

Had the Louis Jadot, I prefer Thick dark red wine, like Bordeaux Merlot blends, but the Gamay is my fave in that region of France, never more then a couple glasses..

Wine tasting for WSET level 3 (at home during the lockdowns). Compared an Australian Gamay from Mornington Peninsula for a Domaine De Marrans (Fleurie - Clos Du Pavillon). Not being a red drinker, I've never had Gamay before. I tried the Australian first and found it of good quality and drinkable now with a cherry, raspberry flavour. THEN I tried the Beaujolais and could immediately tell the difference in quality and its ability to age. There were still strawberry/raspberry aromas but the secondary and tertiary aromas/tastes of mineral/wet stones, pepper/spices and smoke were prominent. The intensity, alcohol and acid were higher than the Australian. Both had low tannins. I found both Gamays to have med+ to high acid. Elan Vineyard (Aust) state that they have limited interference. Because of the acid levels, I'm wondering if they used carbonic maceration.

Excellent timing on this one Winecaster-sempai! The cru's that are normally on the shelves in Norway is Fleurie and St-Amour. I think Gamay in general is a underestimated grape variety and should be more appreciated! *Q: Do you annually try a Nouveau? If so, what producer do you usually go for?* I made a video tasting George Duboeuf last year, and I am planing to do the same this year. A fun/unpretentious little wine tradition. Kanpai to you!!

So one question. I have a Gamay Noir from a high quality producer in Oregon that states 8 months spent in oak (40% in 2 yo oak, 60% neutral) - don't know if they use the semi-carbonic maceration. But - do the Cru Beaujolais producers use oak at all? Just wondering if the styles of wine making are similar. thank you !

Just opened one newly arrived Beaujolais Nouveau called 'I Will Always Love You' , I mean, it's better than I expected, yes it's simple and fruity, but it doesn't lose the fun of drinking wine. I opened a bottle of 2016 Bordeaux and tastes like rot grapes, I would rather drink this than Bordeaux wine.

Hi. Thanks for a very well organized interesting presentation...What is the wine you’d recommend for Thanksgiving? You mentioned there are better choices :-)

Some of the appellations have not been covered in this video; AOC Beaujolais Blanc, AOC Bourgogne, Gamay and AOC Coteaux Bourguignon are all part of Beaujolais. All in all a great video.

How many villages are in Beaujolais including Crus? 38-7+10 = 41?

Beaojulais among young europeans is considered as rock n roll wine!

You didn’t mention Beaujolais blanc