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To the south of the Côte Chalonnaise lies Beaujolais, with its red wines made from the Gamay grape, before crushing, giving the "bubble-gum" fruit flavours classically associated with Beaujolais. Often listed as Burgundy, due in part to its close proximity, cynics may have some justification in the belief that Beaujolais is merely trying to ride on the coat-tails of something much superior. As the craze for Nouveau has come to a well-deserved end, this is a region which finds itself in some difficulty. The potential for producing good things is clearly there, but few fulfil it.

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