Getting tasting right

In the image of the winemaker's calendar, there are a few simple but judicious rules for enjoying Beaujolais wines to make the very most of their aromas and flavours.

Beaujolais Nouveau and Beaujolais-Villages Nouveau are best enjoyed at 12°C, the optimal temperature for a perfect tasting.
Beaujolais and Beaujolais-Villages should be served, after nouveau wines, at 13/14°C, a degree that pays tribute to the aromatic wealth of the Gamay grape.
The Beaujolais Crus are suited to serving at an average of 16°C, this may be lowered slightly, to around 15°C, for a one or two year old Cru, or conversely served slightly higher for a wine that is three to five years old (17°C is perfectly acceptable).
Like for any living, tasty product, Beaujolais wines should be handled with care. Though they like fresh temperatures, it's better to avoid the use of the fridge and its 4°C: that kills the flavours. Of course, there's nothing better than a cellar or a cool place to keep your wine. The ideal thing to do is to chambré your bottles of wine for an hour before the meal so that you don't serve the wine at too low a temperature. Please note that decanting a wine or serving it by the glass tends to warm it further. So, everyone can choose the best solution he feels is best adapted to the wine being served.