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2. Beaujolais - Wikipedia

   en.wikipedia.org/wiki/Beaujolais

   Beaujolais Blanc & Beaujolais Rosé – A small amount of white wine made from Chardonnay is grown in the region and used to produce Beaujolais Blanc or Beaujolais-Villages Blanc. The vineyards to produces these wines are normally found in the limestone soils of the far northern extremities of the region.

3. Burgundy wine - Wikipedia

   en.wikipedia.org/wiki/Burgundy_wine

   Below the Côte Chalonnaise is the Mâconnais region, known for producing large quantities of easy-drinking and more affordable white wine. Further south again is the Beaujolais region, famous for fruity red wines made from Gamay grapes. Burgundy's terrain is continental climate characterized by cold winters and hot summers. The weather is ...

4. Mâconnais - Wikipedia

   en.wikipedia.org/wiki/Mâconnais

   Pouilly-Fuissé, a white wine appellation with the two junior partners Pouilly-Loché and Pouilly-Vinzelles. Saint-Véran, a white wine appellation which covers most of the Chardonnay vineyards that used to make white Beaujolais, in the commune of Saint-Vérand. Saint-Véran and white Beaujolais may be regarded as southern extensions of the ...

5. Beaujolais craze has taught the wine world important lessons

   www.aol.com/news/beaujolais-craze-taught-wine...

   Beaujolais is known for being the next big thing in quality wine, but the industry has learned lessons from this region of France before.

6. Beaujolais (province) - Wikipedia

   en.wikipedia.org/wiki/Beaujolais_(province)

   Beaujolais (French pronunciation: ⓘ; Arpitan: Biôjolês) is a historical province and wine-producing region in France. It is located north of Lyon, and covers parts of the departments of Rhône and Saône-et-Loire. The region is known internationally for its long tradition of winemaking, and more recently for the Beaujolais nouveau.

7. Carbonic maceration - Wikipedia

   en.wikipedia.org/wiki/Carbonic_maceration

   Carbonic maceration is a winemaking technique, often associated with the French wine region of Beaujolais, in which whole grapes are fermented in a carbon dioxide rich environment before crushing. Conventional alcoholic fermentation involves crushing the grapes to free the juice and pulp from the skin with yeast serving to convert sugar into ...