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Think of Beaujolais and "Blanc" isn't typically the first color you think of. After all, Beaujolais, south of Burgundy, is home to the red wine grape Gamay, with the area known for its signature soils.

Recently I had the opportunity to attend a tweet up led by Rodolphe Boulanger showcasing Chardonnay from the area. Rodolphe is a wine friend of mine and colleague, as we are both in the MW program and have certifications from the Society of Wine Educators.

Beaujolais Blanc, Chateau du Chatelard Beaujolais 2009

I introduced this wine to my tasting group who all gave it high marks.  While Chardonnay is definitely a minority in the region, this Beaujolais Blanc is unoaked, ripe, and has a delightfully round texture.he wine  has incredible concentration from the impressive age of the vines. Well-made white Beaujolais wines (100% Chardonnay) are delicious in the semi-rich, yet balanced, way that village-level white Burgundies are, showing bright orchard fruits and white flowers. This one is on the lighter side, with great acidity, which nicely complements creamy dishes such as casseroles. Or, serve it as a simple aperitif with Fromager d’Affinois.

Beaujolais Chardonnay, Terres Dorées, Brun Beaujolais 2009

A young Chardonnay from Jean-Paul Brun, this Beaujolais Blanc appears gold in the glass and gives off scents of pear and apple, balanced with minerality. Its fruitiness and finesse have earned it top reviews, while its price tag makes this Beaujolais an attractive buy. Located just north of Lyons in the village of Charnay, the Domaine des Terres Dorées (Region of Gold Stones) is an abundant area, where Brun’s 40-acre estate has drawn the attention of wine lovers around the world by creating wonderfully fruity, delicate wines. 

Beaujolais-Villages, Christophe Pacalet Beaujolais-Villages 2009

Served lightly chilled, the fruitiness of this Beaujolais-Villages comes alive, as does its cool acidity. Its red fruits, hints of red licorice, and violets make the Gamay even better in the company of salmon, tuna, chicken, turkey, veal, and fine cheeses. And Pacalet practices sustainable and organic agriculture. He only uses indigenous yeasts, adding minimal amounts sulfur, and doesn’t fine or filter wines. In brief, this wine is racy on the palate with a laser like focus, and great fun with light-red fruit and nice acidity.
Grape:
 
Chateau du Chatelard Moulin-à-Vent 2009

This full-bodied Gamay, born of hand-harvested 60-year-old vines, is characterized by the dark rustic fruits typical of the Moulin-à-Vent. Delicious, especially when paired with the right dish, this tangy Beaujolais overflows with freshly crushed black cherry and blackberry fruit, and even milk chocolate and toast notes. Combining strength, suppleness, and structure, the wine expresses all the complexities of the Moulin-à-Vent vineyard, and is reinforced by a certain cultivation that makes it a poster child for its region. A long, creamy finish with additional hints of granite and manganese.

For more information, see Discover Beaujolais
 

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