The most famous expression of this wine is Beaujolais Nouveau, released and celebrated worldwide on the third Thursday of November, just three months after harvest. Whether it’s a gimmick or a genuine delight is debated, but it’s worth trying at wineries like Château de La Chaize in Odenas—if in season. Even if it’s not to your taste, the estate itself is a marvel, designed by the same architect behind the Palace of Versailles.

For a richer experience, a Beaujolais cru aged for three years pairs beautifully with southern Burgundy’s culinary highlight: beef. Charolais cattle from the Charolles area are prized for their lean, flavorful meat—comparable to Angus or Wagyu but with less fat. Gourmet restaurants like Maison Doucet celebrate this local specialty with dedicated menus featuring boeuf Charolais, using produce from their own gardens and local Beaujolais suppliers.