Dear Aa readers,
It’s calendar week 47: that strange, in-between pocket of time right before the Christmas frenzy kicks off. The leaves have fallen, Halloween feels like a fever dream, and we’re all somewhere between burnout and bliss. But for those who know… it’s Beaujolais week.
By now, you’ve probably spotted the posters, scrolled past the inevitable Instagram stories, or overheard a suspiciously well-prepared first date at your local wine bar casually dropping, ‘You know, Beaujolais Nouveau is released on the third Thursday of November…’, textbook savoir-faire moment.
But honestly, year after year, we all need a little refresher. So, like any good friend who overanalyzes their wine label before pretending to taste ‘notes of cherry and soil’, we did a bit of digging. Here’s your crash course: Beaujolais Nouveau 101.
Words by Awa Anne
Header Visual by Anastasia Gviniachvili
What is it?
• A young red wine made entirely from Gamay grapes that are harvested, fermented, and bottled within the same year
• Classified as a vin de primeur, released only weeks after the autumn harvest
• Produced through carbonic maceration, which preserves the grape’s brightest and juiciest notes
• Known for its ultra fresh, fruit-forward character with soft tannins and a light glou glou feel
• Intended to be enjoyed immediately rather than aged
• Released worldwide every year on the third Thursday of November, turning it into a small cultural ritual
Where is it from?
• The Beaujolais region in France, located just north of Lyon at the southern tip of Burgundy
• A landscape defined by rolling hills, granite rich soils, and a deep tradition of hand harvested Gamay
• Part of a broader regional winemaking culture that includes everything from simple Beaujolais AOC to structured crus
• Beaujolais nouveau represents the region’s most playful and celebratory side, offering a first taste of the year’s harvest and a distinctly French winemaking tradition
What’s all the fuss about?
We went straight to the source. The people with actual barrel access in our city. The ones in the know. And we asked them the only question that matters this week: what’s all the fuss about?
Dropped every 3rd Thursday of November, made to drink right now: fresh, juicy, a bit chaotic, zero seriousness. It’s hype because it’s limited, fun, and basically a worldwide “harvest is done” party in a bottle.
Team Chenin Chenin
“Not a complex wine that needs to be in the centre of attention, just one to create a great party and fun moments with.”
Duchein Kuil – Sebonsa
Because it turns out it’s not just a drink, it’s a moment. The third Thursday of November becomes a tiny holiday of its own, when wine bars and restos crack open bottles at midnight and everyone leans into the shared thrill of the first sip. It’s a ritual that blends harvest energy with a bit of hedonism and that annual feeling of we almost made it through another year.
“For me Beaujolais nouveau is just a great, versatile wine I like to drink with a range of things. As an American, I think I like to sorta let myself get lost in the hype as well.”
Kevin Kearney – Stacks
Kevin – Owner Stacks Diner: ‘I don’t pretend to be some kinda wine expert, cause I’m not. I like what I like and that’s really just it. I guess the French and fans of the region get excited because Beaujolais nouveau is from the fruit of the most recent harvest. For me Beaujolais nouveau is just a great, versatile wine I like to drink with a range of things. It will go great with the new dry aged burger we are doing. The one we serve at Stacks is called Raisins Gaulois, really nice because it comes from the young vines of the morgon the La Pierre family produces. And I love that wine a lot, it’s just a bit more pricey. As an American, I think I like to sorta let myself get lost in the hype as well.’
Team – Chenin Chenin: Dropped every 3rd Thursday of November, made to drink right now: fresh, juicy, a bit chaotic, zero seriousness. It’s hype because it’s limited, fun, and basically a worldwide ‘harvest is done’ party in a bottle.
“Made by growers for themselves: the people who had just finished the harvest. Fresh grapes in, quick ferment, bottle, drink. It was basically the celebratory table wine of the region. Young, juicy and (meant to be) cheap.”
Team Kikkie
Team – Kikkie: It might literally be the least fussy wine on earth. Made by growers for themselves: the people who had just finished the harvest. Fresh grapes in, quick ferment, bottle, drink. It was basically the celebratory table wine of the region. Young, juicy and (meant to be) cheap.
It’s really just the French taking their traditions so seriously that the whole “you may only open it on the third Thursday of November” rule turns into a little ritual. An excuse to make a moment out of something that isn’t fancy at all.
Anyway we try to keep it exactly in that spirit: cheap glasses (4–5€), no ceremony, just a plate of grilled chicken with Pommes Dauphine along our regular menu. Bit messy, loud, chaotic and everyone leaving with a red mouth and drunk.
Team – De Willem: Beaujolais Nouveau is a wine that’s released every year on the third Thursday of November. What makes it special is how young it is: the grapes were still hanging on the vines last summer. You’re basically drinking a wine that has just been born; super fruity, juicy, light-hearted. Normally, wines aren’t released until at least the year after the harvest, but Beaujolais Nouveau skips that waiting game. It’s less about being a serious, cellar-worthy bottle and more about instant fun in your glass. In France, especially in certain regions, the arrival of the new Beaujolais is still celebrated every year. It’s a tradition that’s now spread beyond France too, which we love. It’s exactly the kind of ritual you want to keep alive with as many wine drinkers as possible: raising a glass to the new harvest, a bit of buzz and excitement around it, and enjoying something that’s this young and playful for a very short moment.
Team – Bottleshop: Beaujolais Nouveau is wine in fast-forward: bottled just weeks after harvest, bursting with juicy red fruit and irresistible freshness. It’s not about depth or ageing, it’s a joyful, once-a-year celebration of the new vintage! And of course, every reason for a party we will take.
Our favorite spots to drink it in Amsterdam:
So whether you are a casual sipper, a midnight bottle opener, or simply here for the seasonal chaos, Beaujolais week asks for one thing only: show up, take the first sip, and let it be the soft start of winter.
See you at the next pour.
Xx, Aa
