Bright, juicy and seriously versatile, Beaujolais is far removed from the Beaujolais Nouveau days. Made from Gamay, it delivers vibrant red berry fruit, light tannins and a fresh, food-friendly style that can be genuinely serious in the right hands.

The Crus show what the region can really do. Morgon brings deeper, more savoury fruit with age-worthy structure, while Fleurie is silkier and more perfumed. Moulin-à-Vent is the most powerful and structured, often the closest in style to Burgundy. Saint-Amour leans charming and floral, Chiroubles is high-altitude and delicate, and Juliénas adds a firmer, spicier edge.

A region that rewards exploration, Beaujolais works just as well lightly chilled for easy drinking as it does alongside more thoughtful food.