In Episode 5 of Fishwives of Paris, Caroline and Emily uncork the story of Beaujolais Nouveau, the fast-fermenting French wine with a big reputation. Discover how a banished grape from Burgundy became a global sensation, the winemaking method that makes Beaujolais so easy to drink young, and the marketing madness that once sent bottles into the sky by hot air balloon. Stick around as the Fishwives defend France’s most misunderstood wine and finally settle whether it deserves a place at your Thanksgiving table. 🍷

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Ferment fast, die young. We’re here to redeem France’s most infamous wine.

Every third Thursday of November, France erupts in celebration, and maybe a few hangovers, for Beaujolais Nouveau Day, when bars and wine shops across the country pull millions of corks at once. What began as a local harvest tradition has become an international marketing spectacle complete with hot-air-balloon deliveries, marathon races, and Japanese Beaujolais baths.

But Beaujolais Nouveau isn’t just a wine; it’s a story of reinvention. This light, fruit-forward red is made from the Gamay grape, once banished from Burgundy in the 14th century for being too exuberant and “unrefined.” The exile pushed growers south into the rolling hills of Beaujolais, where Gamay found its true home and centuries later, its controversial fame.

In the 1970s, savvy négociants like Georges Duboeuf transformed Beaujolais Nouveau from a regional curiosity into a global phenomenon. The wine’s carbonic maceration technique, a method that ferments whole grapes from the inside out produces a vibrant, almost candied aroma of red berries and banana esters, making it ready to drink just weeks after harvest. The French government even set the official release date by law: the third Thursday of November.

Still, Beaujolais Nouveau’s reputation has always been a bit divisive. Wine purists roll their eyes at its party-wine image, while everyday drinkers celebrate it as a joyful marker of the new vintage. Caroline and Emily think it deserves another look. In this episode of Fishwives of Paris, they unpack the real history behind the hype, reveal why this so-called “gimmick wine” actually requires impressive technique, and explain how Beaujolais Nouveau can be both playful and profound.

🎙️ In this episode, you’ll learn:
• How Beaujolais Nouveau evolved from harvest wine to worldwide phenomenon
• The winemaking process that makes it so fresh, fruity, and fast
• Why aging Beaujolais isn’t as absurd as you’ve heard
• Whether Beaujolais Nouveau belongs on your Thanksgiving table or is just another French marketing trick

Ultimately, Beaujolais Nouveau is about celebration, craftsmanship, and connection, a reminder that wine doesn’t always have to be serious to be meaningful. It’s France’s fastest-fermenting, most misunderstood wine, and the Fishwives are here to give it the redemption arc it deserves.

🎧 Fishwives of Paris, where French food myths go to die (and breakfast gets a reality check).
Hosted by Lyon-based sommelier Caroline Fazeli and Paris-based food journalist Emily Monaco.

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