(noo-vo) The French word for "new." It has taken on a new meaning and a life of its own when paired with Beaujolais. Beaujolais Nouveau is shipped in mid-Novemeber, just a few days after the harvest. Using the Carbonic Maceration method, the wine is made much more quickly than by traditional methods, but looses complexity in the process. The new wine becomes a center piece of marketing as cases of it are flown around the world to celebrate its release.

(Noo-voe) - Literally "new" in French, most often seen in "Nouveau Beaujolais," the first wine of the new Beaujolais vintage, first sold by tradition on the third Thursday of November and best consumed before the end of that year.

wine especially made from the latest grape crop, to be put on the market very quickly at the end of fermentation e.g. Beaujolais Nouveau Top of the page Odourous wine giving off pleasant smells

"New" in French, this term is often applied to fresh green peas and baby potatoes. It also modifies Beaujolais in Beaujolais Nouveau, the light, fruity, very young French wine made from gamay grapes and released on the third Thursday of November each year, just weeks past its harvest.

Literally 'new' in French, this term is used to describe the first wine of each vintage, Beaujolais Nouveau. This wine from the Beaujolais region of Burgundy is made from the Gamay grape and is traditionally the first wine of each vintage. By law, it is released worldwide to consumers on the third Thursday of November. It is light and grapey in character and is not generally regarded as a serious wine. It has always given an indication of the overall quality of the vintage and is an excuse for a good time. Beaujolais Nouveau parties are held in many restaurants around the world as the wine is flown in from France in order to be available on the official release date. Drink it within the first couple of months since it looses its charm as the fresh fruit fades.

A style of light, fruity, red wine bottled and sold as soon as possible after the fermentation process.

A style of light, fruity, youthful red wine bottled and sold as soon as possible; applies mostly to Beaujolais.

A wine that is bottled within weeks of the harvest for immediate consumption.

term used to indicate a wine that has been made to capture the ultimate in freshness and fruit character but which seldom has any aging potential. Nouveaux are usually made by carbonic maceration and are usually released for sale earlier than other wines.

New, okay bottled as soon as possible.

refers to a young fruity, 'drink now' wine. Beaujolais Nouveau is the most common example of this.

A tradition started in Beaujolais, these are usually quickly fermented fruity red wines that are the first release of the new harvest. The best from France, Italy and California are fresh, fruity and dry-a celebration of the harvest, they are greatly enjoyable during the fall and winter holidays. Bottled rapidly after fermentation is completed and rushed to the market, Nouveau wines display all their charms from the get-go and should be consumed within months of release.

A term that originated in Beaujolais for fruity young and light red, usually from Gamay and made by the carbonic maceration method.