Why does Cru Beaujolais taste like that?

Characteristically low tannin and medium-plus acidity. Commonly associated with red cherry, raspberry, banana, violet.

Not claiming: That every wine from this variety shows these characteristics. This is the range across the category, and site and winemaking move wines within and beyond it.

A wide day–night temperature range is associated with better acid retention, because cool nights slow the respiration that consumes malic acid while warm days continue to ripen the fruit.

Not claiming: That altitude or continentality guarantees high acidity. Both widen diurnal range on average and neither determines the outcome.

Intracellular fermentation inside intact berries under carbon dioxide produces a distinctive set of compounds, associated with banana, kirsch and pear-drop characters.

Varies: Fully carbonic and semi-carbonic processes give different results, and most commercial "carbonic" wine is semi-carbonic — some fruit is crushed under the weight of the rest and ferments conventionally.

Not claiming: That all Beaujolais is made this way, or that the technique is confined to Beaujolais.

Fermenting on the skins extracts phenolic compounds, including the tannins that produce astringency. Extraction rises with time, temperature and alcohol level.

Varies: Extraction is not linear. Anthocyanins come out early and quickly; tannins continue throughout and beyond fermentation, and post-fermentation maceration can reduce perceived astringency by polymerising them.

Not claiming: That longer maceration always means more perceived tannin. Extended maceration frequently softens a wine rather than hardening it.

Anthocyanins are extracted from black grape skins during skin contact, which is where red wine colour comes from. Most extraction happens in the first days.

Not claiming: That colour depth indicates quality or body. Nebbiolo is pale and highly tannic; deeply coloured wines can be light-bodied.

Including stems in the ferment, which adds structure, spice and aromatic lift.

Not claiming: That every producer of this style uses this method, or that using it is required.

Morgon and Moulin-à-Vent commonly improve for five to fifteen years.

Not claiming: That a wine of this style will develop these characters. Ageing potential varies by producer, vintage and storage, and most wine is better young.