Every third Thursday in November brings a special time in the wine industry, the day Beaujolais Nouveau is released for the public. This is the true sign that the holidays have begun.

Le Beaujolais Nouveau 2004 unveils this evening at Chez Maria, Hilcrest Avenue under the patronage of HE Mr Francis Hurtut.

With over 60 million bottles produced, and meant to be consumed in the first year, it is not difficult to understand why this is such a special day. This wine was originally made by the producers to be drunk while the better Beaujolais aged. It was consumed in large amounts and is known for its easy fresh flavours.

The 2004 vintage is being hailed as one of the best in the last decade, with ideal growing conditions, a perfect early harvest, and delicious flavours present in the grapes before harvest. It is as close to any white wine as one may find, the short amount of time it spends in contact with the grape skins gives this wine a light almost translucent glow.

This wine is a universal menu and crowd pleaser, it goes well with almost any holiday dish. Turkey and Ham both cry out for this wine along with any other food creations mustered up during the holiday. It is also great to serve at cocktail parties or any time. With Beaujolais Nouveau you really do not need a reason to open a bottle, you just need to make sure you have more than one bottle on hand.

The proper term for the wine is Beaujolais Primeur, any wine released in France during the period between its harvest and the following spring is called Primeur, but it is just as much fun to call it new or Nouveau. In closing, this is one of the lightest red wines you will find, people that do not enjoy red wines typically love this fresh great fruity wine.

Just keep in mind that today as you enjoy your first sip of the Nouveau, millions of other people around the world are partaking in the same pleasure.

10 facts every wine lover should know

1. Beaujolais [BOE-zjoh-lay] Nouveau is always released the third Thursday of November, regardless of the start of the harvest.

2. The region of Beaujolais is 34 miles long from north to south and 7 to 9 miles wide. There are nearly 4,000 grape growers who make their living in this picturesque region just north of France’s third largest city, Lyon.

3. All the grapes in the Beaujolais region must be picked by hand. These are the only vineyards, along with Champagne, where hand harvesting is mandatory.

4. Gamay (Gamay noir à Jus Blanc) is the only grape permitted for Beaujolais. While certain California wineries may label their wine Gamay Beaujolais this is not the same grape variety as what is grown in France, and is quite different in taste and growing habits.

5. Beaujolais Nouveau cannot be made from grapes grown in the 10 crus (great growths) of Beaujolais-only from grapes coming from the appellations of Beaujolais and Beaujolais-Villages.

6. Beaujolais Nouveau owes its easy drinkability to a wine-making process called carbonic maceration – also called whole berry fermentation. This technique preserves the fresh, fruity quality of the wine, without extracting bitter tannins from the grape skins.

7. Nouveau is meant to be drunk young – in average vintages it should be consumed by the following May after its release. However, in excellent vintages (such as 2000) the wine can live much longer and can be enjoyed until the next harvest rolls around.

8. Serve Beaujolais Nouveau slightly cool, at about 55º Fahrenheit- the wine is more refreshing and its forward fruit more apparent than if you serve it at room temperature.

9. Approximately 1/3 of the entire crop of the Beaujolais region is sold as Beaujolais Nouveau.

10. The region of Beaujolais is known for its fabulous food. The famed Paul Bocuse Restaurant is just minutes from the heart of Beaujolais, as is Georges Blanc’s eponymous culinary temple. These great restaurants have plenty of Beaujolais on their wine lists. This quintessential food wine goes well with either haute cuisine or Tuesday night’s meat loaf.