Only around 2% of the wine produced in Beaujolais is white; indeed, the legal requirement of the Beaujolais appellation is that no more than 15% of any one vineyard must be planted with white wine grapes. Known for their freshness and lightness, they have pleasant stone fruit flavors of melon and pear. However, unlike many other white Burgundy wines, they don’t benefit from much aging, and it is usually best to drink them whilst still young, or within a few years from vintage. Some areas of the Beaujolais Blanc territory overlap with that of the southern Mâconnais, meaning that the two wines are often quite similar in character. Sometimes, this appellation may be used to sell white Beaujolais.

Red Beaujolais is broken down into four categories: the Beaujolais Cru, Beaujolais Superieur, Beaujolais Villages and the notorious Beaujolais Nouveau (which accounts for over half of total production here). In the north of the region, over mainly granite terrain, the Beaujolais Crus form a meandering path. From south to north, Brouilly is followed by Côte de Brouilly, Régnié, Morgon, Chiroubles, Fleurie, Moulin-à-Vent, Chénas, Juliénas and Saint-Amour. Many of these wines are apt for aging, and in many cases can show the structure, finesse and complexity of their neighbor to the north. Some in fact are easily confused with Pinot Noir as they age. Further south the soils turn to clay and sandstone, and it is here that the brighter, lighter early- drinking Beaujolais Villages are produced. Beaujolais complements charcuterie and other cold meats very well, as well as white cheeses which are not too ripe—this makes it an excellent picnic wine. When using in food dishes, consider a traditional Oeufs En Meurette (Poached Eggs in Red Wine sauce)—the sauce requires fruit and a good acidity, making Beaujolais a perfect choice (though to drink with the dish, try a good round Chardonnay).