Wine expert Karen MacNeil has described Beaujolais as "the only white wine that happens to be red".
Similarly, Beaujolais is often treated like a white wine and served slightly chilled to a lower temperature, the lighter the style.
Beaujolais Nouveau, being the lightest style, is served at about 52 °F (11 °C).
Beaujolais AOC and Beaujolais-Villages are generally served between 56–57 °F (13–14 °C).
Cru Beaujolais, especially the fuller bodied examples, can be treated like red Burgundy wine and served at 60–62 °F (16–17 °C).
The wines rarely need to be decanted.
In Beaujolais, it is traditional to soak the bottles in buckets of ice water and bring them out to the center villages for picnics and games of boules.

Beaujolais wine can be paired with a variety of food according to the lightness and body of the wine.
Beaujolais Nouveau is typically used as an apéritif with basic Beaujolais and Beaujolais-Villages doing well with light fare, like picnics and salads.
The lighter Cru Beaujolais pair well with poultry and the heavier Crus pairing better with red meats and hearty dishes like stews.
In Norway, Beaujolais is a favorite with cod and bacalhau dishes.
According to Lyon chef Paul Bocuse, Beaujolais wine is used to make a traditional regional dessert involving a glass of sliced peaches, topped with blackcurrants and drenched in chilled Beaujolais wine.
Wine expert Karen MacNeil has described Beaujolais as "the only white wine that happens to be red". Similarly, Beaujolais is often treated like a white wine and served slightly chilled to a lower temperature, the lighter the style. Beaujolais Nouveau, being the lightest style, is served at about 52 °F (11 °C). Beaujolais AOC and Beaujolais-Villages are generally served between 56–57 °F (13–14 °C). Cru Beaujolais, especially the fuller bodied examples, can be treated like red Burgundy wine and served at 60–62 °F (16–17 °C). The wines rarely need to be decanted. In Beaujolais, it is traditional to soak the bottles in buckets of ice water and bring them out to the center villages for picnics and games of boules.
Beaujolais wine can be paired with a variety of food according to the lightness and body of the wine. Beaujolais Nouveau is typically used as an apéritif with basic Beaujolais and Beaujolais-Villages doing well with light fare, like picnics and salads. The lighter Cru Beaujolais pair well with poultry and the heavier Crus pairing better with red meats and hearty dishes like stews. In Norway, Beaujolais is a favorite with cod and bacalhau dishes. According to Lyon chef Paul Bocuse, Beaujolais wine is used to make a traditional regional dessert involving a glass of sliced peaches, topped with blackcurrants and drenched in chilled Beaujolais wine.
Beaujolais