Beaujolais Nouveau is the prototype, but many other regions and producers use carbonic maceration to get similar results. They're not the easiest of wines to match with food, but they're delicious, slightly chilled, on their own. These are wines full of juicy fruit, which are best drunk young. They are fresh and light but they have more structure than 'light, nouveau-style reds'. The category includes basic Burgundy, such as Bourgogne Rouge and the lighter Village wines, and other light Pinot Noirs, Alto Adige, Bardolino and quite a lot of Beaujolais the Village wines, the lighter Crus, but not Beaujolais Nouveau.
Cool climates produce elegant red wines.
Basic Bordeaux, such as the Petit Ch teau wines, is the archetype here, and similar wines include red Loire from a good vintage, Village Burgundy, the best German reds and many New Zealand and Washington State reds. Warm climates produce richer, plummier, earthier flavors in red wine, so although these wines may have similar weight to those in 'cool climate, medium-weight reds', they're spicier, and may be more rustic. These are heavyweight wines from warm climates, which are packed with spice and earth, plums and oak. The biggest Shiraz and Rh ne wines fit in here, and with them go the top Zinfandels, Barolos, Barberas, California Syrahs and the biggest Mexican reds. Elegance on the grand scale These are the great wines in the classic sense.