Tourism in Beaujolais, among vines and heritage
This wine region’s wonderful oenological introduction is a cultural and relaxed discovery. On the cultural side, visit the Beaujolais chateaus, its medieval and historic villages (Villefranche, Beaujeu); nature-wise, soak up its hilly countryside offering stunning views of the vineyard and the green Beaujolais region, which will easily appeal to hiking fans. All interspersed with visits to wineries and Beaujolais tasting!
Winemaking stays in Beaujolais – Key figures:
Area: more than 18,000 hectares
Production: 1 million hectolitres produced annually
The Beaujolais appellation areas:
- Regional Beaujolais Appellation
- Beaujolais villages Appellation
- 10 vineyards: Brouilly, Côte de Brouilly, Chénas, Chiroubles, Fleurie, Juliénas, Morgon, Moulin à vent, Régnié, Saint-Amour
Discover the Beaujolais wines
Legally attached to the Burgundy wine region, the Beaujolais wines share with their Burgundian neighbours a complexity, suppleness and delicate fruit. The gamay, the emblematic grape of Beaujolais, covers 99% of the vineyard, which straddles the Rhône and Saône-et-Loire departments. Only the chardonnay planted on the northern border with the Mâcon area competes very marginally with the supremacy of the Gamay grape variety. Wine weekends in Beaujolais will give you the opportunity to familiarise yourself with its fantastic wines and see one of the few wine regions still loyal to manual harvesting. Oenology in Beaujolais often begins with an introduction of the “Beaujolais Nouveau” so you can really discover a more diverse and complex production.
Types of wine to taste: predominantly red wines, but also white and rosé Beaujolais.
Oenological and gastronomic discoveries in Beaujolais
Associated with the Lyonnais vineyards, the Beaujolais shares with them the tastes of eating well and gourmet itineraries that will perfectly complement your oenological journey on the lands of the Gamay! Finally do not pass up the best of Beaujolais gastronomy; the local cheeses, confectionary, and local delicatessens – sabodet, sausage, tablier de Sapeur,….