Breaking the general rule of red wine, younger Beaujolais nouveau is best served chilled. This is because the coldness allows the innate fruity flavors to become more obvious and the ice allows the drink to become more refreshing. Beaujolais nouveau that is fuller, however, is best served at room temperature.

The Gamay noir a Jus Blanc grape has the distinct honor of being the envy of the vineyard, the only grape allowed to be used in making Beaujolais nouveau. These grapes are chosen and picked by hand, making Beaujolais nouveau a wine that is about as homemade as they come.

Approximately 50 million bottles of Beaujolais nouveau are produced a year. This number makes Beaujolais nouveau the third most popular wine produced in the Beaujolais region of France. Half of this wine is kept for the French while the other half is sent all across the world. The wine kept in France is usually used as a celebration of the season's end; as winemakers who have labored heartily for months and months are allowed to lift up a glass and put up their feet, enjoying the moment of work well done. The wine that is exported is used for a variety of different things. In America, Beaujolais nouveau is commonly served at Thanksgiving, giving wine lovers something for which they can truly be thankful.

Beaujolais nouveau is an annual treat. Coming out only once a year, if it sees your shadow - approaching it in a liquor store - there is sure to be at least six weeks of enjoyment left. It is an experience worth drinking up, particularly during the holidays.