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S6E2 Beaujolais Nouveau - a history of celebration!
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Hosts Pam, James and German are joined by wine expert Katie Finn, who explains the origins of Beaujolais Nouveau as a post-harvest celebration among French winemakers. The discussion covers how the wine is made using carbonic maceration—fermenting whole grapes in an oxygen-free environment—which results in a light, fruity, low-tannin wine meant to be drunk immediately rather than aged.
Katie dives deeper into why Beaujolais Nouveau tastes the way it does, describing its fresh, juicy profile, subtle fizz-like texture, and high acidity, which makes it especially food-friendly…
The skinny
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