November’s third Thursday in France is not just a date — it’s an event. That’s the day the new Beaujolais, the Beaujolais Nouveau, is released.
Each year, this young, vibrant wine arrives with great anticipation and joyful celebration. Its arrival marks the beginning of winter, the season of gatherings, good food, and that unmistakable joie de vivre the French have taught the world so well.
A Friend, Six Bottles, and a Small Act of Temptation
A few days ago, my friend Louise visited us here in Florence — she brought with her six bottles of Beaujolais Nouveau straight from France. We went to see the Toulouse-Lautrec exhibition, and over dinner she told me how sacred this wine is, how it would be almost blasphemy to open a bottle before November 20.
Of course, I promised I wouldn’t. But the next evening, I couldn’t resist. I simply had to taste it.
I was preparing a special salt-cured duck breast for the new wine celebration, and I needed to know if the flavors would match. The moment I opened the bottle, that rush of red fruit aroma and bright freshness filled the air — exactly what makes Beaujolais Nouveau so lovable. Its ruby color and light, cheerful spirit make it the perfect companion to autumn duck.
Salt-Cured Duck Breast – The Perfect Match for Beaujolais Nouveau
This recipe looks simple but requires patience — just like waiting for the wine itself.
You’ll need:
- 1 or 2 duck breasts
- coarse sea salt (enough to cover completely)
- freshly ground black pepper
- smoked paprika (paprika affumicata)
- a clean kitchen towel
Preparation:
- Clean the duck breasts and place them in a glass dish.
- Cover completely with coarse sea salt and refrigerate for 12 hours.
- Rinse off the salt, pat dry with paper towels.
- Rub with pepper and smoked paprika, then wrap tightly in a kitchen towel.
- Refrigerate for 3 weeks.
If you start today, your duck will be ready exactly by the third Thursday of November — the official Beaujolais Nouveau Day — so you can enjoy both together, just as tradition demands.
The Roots of Beaujolais Nouveau
The tradition comes from the picturesque hills of Beaujolais, in the southern part of Burgundy. It’s made exclusively from Gamay grapes, known for their bright, fruity flavor. The story goes back to the 19th century, when local winemakers, impatient after harvest, couldn’t wait to taste their first barrels of new wine — and so, the Beaujolais Nouveau celebration was born.
What makes it special is its speed. This wine doesn’t age for months — it’s bottled just days after harvest, thanks to a fast carbonic maceration process. The result? A light, joyful, fruit-forward wine that celebrates freshness over formality.
“Le Beaujolais Nouveau est arrivé!”
The famous slogan — “The new Beaujolais has arrived!” — launches a wave of excitement across France every November. Bistros, wine bars, and restaurants overflow with laughter and clinking glasses; the whole country turns into one big toast.
Today, Beaujolais Nouveau has become a true symbol of French joie de vivre, celebrated from New York to Tokyo, from Florence to Sydney.
A Glass, a Moment, a Promise
Beaujolais Nouveau isn’t just a wine — it’s an invitation to celebrate. A small moment in the year when everyone slows down, raises a glass with friends, and enjoys what nature has given.
As Louise told me: “It’s not about when you open the bottle — it’s about who you share it with.” How right she was.
This November, join the Beaujolais Nouveau celebration! Pour yourself a glass, prepare an aromatic duck breast, and toast the season — elegantly, and with that unmistakable French lightness. 🍇🇫🇷