The grape variety used to make Beaujolais Nouveau is Gamay.
More precisely, Beaujolais Nouveau is made from Gamay Noir à Jus Blanc, usually shortened to Gamay. This purple-skinned French grape is the signature variety of the Beaujolais region, north of Lyon, and is prized for producing bright, fresh wines with prominent fruit character.
Beaujolais Nouveau is a vin de primeur, meaning it is released very soon after harvest rather than aged for years. The wine is typically fermented using carbonic maceration, a technique that emphasizes juicy aromas and soft tannins. Gamay’s lively acidity and naturally fruity profile make it especially suitable for this early-drinking style.
People sometimes choose Pinot Noir because both grapes are important in Burgundy and nearby eastern France, but they are not interchangeable here. Gamay is also used for more serious Beaujolais wines, including the region’s named crus, where it can produce considerably more complex and age-worthy bottles than the famously youthful Nouveau style. By tradition, the annual Nouveau release occurs on the third Thursday of November.