To celebrate the harvest in Beaujolais, vignerons have a long tradition of making a certain amount of wine using full carbonic maceration, which allows the wine to be ready for consumption within a few weeks from the harvest and showcases the bright, fruity qualities of the vintage without extracting much tannin from the skins. These light and joyous wines are usually released about a week before Thanksgiving, and have become a familiar sight on the holiday table, providing a festive, refreshing, and delightful contrast to heavier options like the Chateauneuf-du-Pape mentioned above. This year, Now You’re Cooking will be bringing in Beaujolais Nouveau from two small, artisanal producers: Domaine des Nugues, in the northern part of Beaujolais, around Moulin-a-Vent and Fleurie; and Domaine Pral, located in the southernmost part of Beaujolais.
