Denise Clarke

Happy new year everyone! My wine column this week is focused on Beaujolais, which most people recognize as the youthful “nouveau” wines from the Gamay grape that hit the market just in time for Thanksgiving. Beaujolais Nouveau wines have fruity, refreshing flavors that result from carbonic maceration, a process where whole grape berries are fermented, uncrushed, in a tank filled with carbon dioxide.