Cru Beaujolais—fine sipping any time of year

A tasting panel at The New York Times recommends ...

Beaujolais is one of the world’s best-known wines, said Eric Asimov in The New York Times. It’s also one of the least understood. This French red’s reputation, “imprisoned by clichés,” is mostly based on the tiresome publicity surrounding the annual release of Beaujolais nouveau. But sippers should get to know the joys of “cru Beaujolais.”

To compete against artisanal wines around the world, Beaujolais has upgraded itself from a “jolly little wine” mostly quaffed in bistros to a serious libation worth a higher price tag. Fortunately, in our panel’s tasting of 20 cru Beaujolais from the 2007 vintage, these four all provided excellent value.

Subscribe to The Week

Escape your echo chamber. Get the facts behind the news, plus analysis from multiple perspectives.

SUBSCRIBE & SAVE
https://cdn.mos.cms.futurecdn.net/flexiimages/jacafc5zvs1692883516.jpg

Sign up for The Week's Free Newsletters

From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.

From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.

Sign up
To continue reading this article...
Continue reading this article and get limited website access each month.
Get unlimited website access, exclusive newsletters plus much more.
Cancel or pause at any time.
Already a subscriber to The Week?
Not sure which email you used for your subscription? Contact us