Beaujolais, a southern extension of the Burgundy region of France, is an area that specializes in red wines produced using the purple-skinned Gamay grape. Despite this grape's use in many different red wines, renditions from this region can be quite complex, and there are a few traits you can expect from the wines of Beaujolais.

Most Beaujolais (like Beaujolais AOC and Beaujolais Nouveau) are light-bodied, dry, and highly acidic with soft tannins and fruity flavors of pomegranate, berries, and cherry, and floral or earthy nuances of potting soil and forest floor. Nouveau styles often have an aroma of candied bananas thanks to carbonic maceration processes.

Conversely, Beaujolais Villages tend to be more structured with pronounced aromas and flavors of ripe red and black fruits, while Beaujolais Cru wines are considered the most expressive, more likely to be made in a Burgundian style, and may even be oak-aged. All Beaujolais wines are quite versatile due to their low tannins and fruitiness.