The Wine Profile

1 Which winemaking technique is most associated with Beaujolais Nouveau?

A Carbonic maceration B Oak ageing C Long skin fermentation D Malolactic fermentation

2 Which aromas are typical of wines made with carbonic maceration?

A Oak and vanilla B Black pepper and leather C Citrus and minerality D Banana, bubblegum and confectionery

3 How would you best describe the body of a typical red wine made from Gamay?

A Extremely light, almost like a rosé in feel B Heavy and concentrated, with a thick, rich mouthfeel C Full and powerful, similar to a dark Cabernet Sauvignon D Light to medium, easy-drinking and fresh

4 How do the tannins in a glass of Gamay typically feel in your mouth?

A Firm and drying, noticeably gripping the gums and teeth B Soft and light, with bright acidity that holds the wine together C Almost absent, with no noticeable acidity or structure either D Velvety and heavy, similar to a full-bodied Cabernet Sauvignon

5 What colour does a typical young Gamay wine have?

A Light ruby red to violet B Deep black-violet C Orange-brown D Dark garnet red

6 Which type of Beaujolais is known for being able to age for many years?

A Beaujolais Villages, blended from across the region B Basic Beaujolais, made to be drunk young C Beaujolais Nouveau, released every autumn D Cru Beaujolais such as Morgon and Moulin-à-Vent