Beaujolais is quiet the elegant little red that can be so pleasing on the palate as well as the senses. I assume part of the reason it has never taken off is due to Australia's inability to decipher French Wine Labels, which stems from a lack of French geographical knowledge.
Beaujolais produces AOC wines Beaujolais, Beaujolais Villages, cru Beaujolais & Beaujolais Nouveau. The main grapes are Gamay, Pinot Noir & the much lesser known Pinot Liébault.
I believe that Beaujolais strength lies in its acidity and its ability to produces a soft wine with round tannins where the astringency can be its trademark. I got one plan on drinking a lot more Beaujolais in the future.
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