November may be the traditional season for Beaujolais, but this somm favorite is suitable for sipping all year round. Always made from Gamay, Beaujolais got a bad rap for years because of the barely fermented, thin Beaujolais Nouveau. Excellent Beaujolais, particularly from the region’s 10 crus, can maintain its drinkability while being complex, versatile, and structured. It’s excellent in the summertime with a slight chill, and it pairs with nearly every food imaginable — even fish.
Become as savvy as the wine pros with VinePair’s illustrated guide to Beaujolais below.