Taste & Aroma Strategic Research Institute has been conducting taste analyses of the representative product of Beaujolais Nouveau (hereinafter referred to as BN) every year for over 15 years since its founding in 2004, in conjunction with its release date.
The 2022 Beaujolais Nouveau was influenced by drought and climate conditions, but miraculously managed to avoid them, leading to expressions of joy regarding the growth and harvest of grapes. However, due to changes in the global situation, there are efforts to reduce transportation costs by using sea freight and continuing the use of PET containers. Furthermore, some mass retailers are devising new ways to sell, such as setting up special sales corners until December after the release date. Celebrating with new wine is practiced in various countries around the world, and a wide variety of new wines from France’s Beaujolais Nouveau, Italy’s Novello, Australia with opposite seasons, and new wines from various regions in Japan can be found domestically.
First, please take a look at the taste of the representative brand of Beaujolais Nouveau, “Georges Duboeuf.” [Figure 1]
[Figure 2] Georges Duboeuf BN Changes in Acidity and Astringency
The characteristic of the 2022 vintage is that, compared to last year, the character is quite restrained. From the taste data of Beaujolais Nouveau over the past 17 years, it can be seen that it is average in terms of acidity and astringency [Figure 2]. Although complexity and body feel are also average, the aftertaste of astringency is short, giving a clean sensation in the mouth. It should be a taste that even those who are not fond of wine can enjoy. The taste is similar to that of 2008, so it may be reminiscent of that taste after a long time.
[Figure 3] shows the measurement data of commercial products. Albert Bichot and La Bréole have a firm acidity and a strong fruity flavor, while Henri Fessy has a more gentle taste.
About the Taste & Aroma Strategic Research Institute
Taste & Aroma Strategic Research Institute, a company that studies the science of food, utilizes visualization technology for the “deliciousness” of taste, aroma, texture, etc. This technology allows for the objectification of sensory values that were previously perceived through relative evaluation, enabling them to be used as evaluation criteria and scales. Since its establishment, the institute has continued to digitize food, and has built a taste database of over 120,000 food items. Based on this database, they provide food digital solution services that utilize data for various challenges related to food, such as food development, quality management, market research, and customization of taste for overseas markets.
Contact information
Email sales@mikaku.jp