Beaujolais
noun
a wine-growing region in E France, in Rhône department.
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Beaujolais
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beaujolais
beaujolaisnoun(sometimes capital) a popular fresh-tasting red or white wine from southern Burgundy in France
Beaujolais
American
[boh-zhuh-lay]
/ ˌboʊ ʒəˈleɪ /
noun
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Beaujolaises
plural
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a wine-growing region in E France, in Rhône department.
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a dry, fruity red Burgundy wine from this region that does not age and usually must be drunk within a few months after it is made.
beaujolais
British
/ ˈbəʊʒəˌleɪ /
noun
Other Word Forms
Noun Inflected Forms
Example Sentences
Examples are provided to illustrate real-world usage of words in context. Any opinions expressed do not reflect the views of Dictionary.com.
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Producers of Loire Valley whites send 45 percent of their exports to the United States and Beaujolais sends 30 percent, whereas just 16 percent of champagne exports go to the US market.
From Barron's ● Jun. 15, 2026
"If the French have Beaujolais, we've got our mangoes," she says.
From BBC ● May 13, 2026
If your family leans wine, pick a single bottle that actually suits the meal: something crisp and acidic like a zippy Sauvignon Blanc, a light-bodied floral Beaujolais or even a gently funky orange wine.
From Salon ● Nov. 25, 2025
While a light-bodied Beaujolais would fit nicely into a meatless meal, so would a good Chenin Blanc.
From The Wall Street Journal ● Nov. 13, 2025
In Harry’s shopping bag were a Bordeaux, a Beaujolais, and a Burgundy.
From "Woe Is I" by Patricia T. O'Conner
No, I don’t mean beaujolais nouveau, released on the third Thursday of November as a celebration of the recent harvest.
From Washington Post ● Nov. 3, 2022
It reminded me at once of a fine cru beaujolais and an aromatic nebbiolo d’alba, two wines that don’t normally coexist in the same thought.
From Washington Post ● Dec. 2, 2021
This delicious red is made from old-vines gamay, the grape of beaujolais.
From Washington Post ● Jan. 3, 2019
He felt winemaking was being strangled by the demands of the market and the strictures of beaujolais AOC.
From The Guardian ● May 15, 2018
I am always on the lookout for cru beaujolais from Chiroubles and Moulin a Vent.
From New York Times ● Oct. 6, 2016
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