This is the wine that is released worldwide every year on a specific day and, specifically, on the third Thursday of every November
By Katerina Plati
Passing by a winery in mid-November each year, it is very likely that your eye will have fallen on a sign that (pre)announces the arrival of Beaujolais Nouveau. For 2024 that day is today.
Let’s see a little about this famous wine.
The Beaujolais Nouveau it is a fairly good and affordable French wine. However, more than the quality-price ratio, it owes its reputation primarily to a clever marketing trick by the French. You see, it’s about the wine that is released worldwide every year on a certain day and, specifically, on the third Thursday of every November.
Beaujolais is made every year with grapes from the recent harvest – it is, in other words, a young wine. It is produced in the Beaujolais region of Burgundy from the Gamay variety and is bottled two months after the grapes are harvested.
Another parameter that makes Beaujolais extremely popular is its very affordable price (especially compared to other French wines), as it ranges around 10 euros. Moreover, it is now very easy to find it in wineries.
Both white and red Beaujolais they are light and fruity wineswhich can be easily combined with salads, cheese platters and charcuterie. If you reverently follow the sommeliers’ instructions, note that the ideal temperature for serving it it ranges between 12 and 14 degrees Celsius.
So, if tonight you haven’t arranged anything and on your way home your steps bring you in front of one of the city’s wineries, you can also take it as an omen to enjoy (always in moderation) the viral wine of this day of the year.
Source: Skai
I have worked as a journalist for over 10 years, and my work has been featured on many different news websites. I am also an author, and my work has been published in several books. I specialize in opinion writing, and I often write about current events and controversial topics. I am a very well-rounded writer, and I have a lot of experience in different areas of journalism. I am a very hard worker, and I am always willing to put in the extra effort to get the job done.