Beaujolais is one of the world’s best-known wines, said Eric Asimov in The New York Times. It’s also one of the least understood. This French red’s reputation, “imprisoned by clichés,” is mostly based on the tiresome publicity surrounding the annual release of Beaujolais nouveau. But sippers should get to know the joys of “cru Beaujolais.”
To compete against artisanal wines around the world, Beaujolais has upgraded itself from a “jolly little wine” mostly quaffed in bistros to a serious libation worth a higher price tag. Fortunately, in our panel’s tasting of 20 cru Beaujolais from the 2007 vintage, these four all provided excellent value.
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