Newsham Life Episode 3 - The Wine We Share
~ Wednesday 21 October 2026 ~
In the next chapter of Newsham Life, Charley is joined by Will from Firth & Co to talk Beaujolais, the tradition behind it and what we'll be pouring at our evening at the barns on 19 November.
Le Beaujolais Nouveau est Arrivé!
Every November, France stops to celebrate Beaujolais Nouveau Day. The moment the very first, ultra-fresh wine of the harvest is ready to be poured straight off the press.
On Thursday, 19th November, we’re bringing that exact celebration to Newsham alongside our co-hosts Firth & Co.
Expect fantastic French food, great company, and plenty of wine flowing all evening!
The Fascinating History of Beaujolais Nouveau
The story of Beaujolais Nouveau is deeply rooted in the rolling granite hills just south of Burgundy. For centuries, local winemakers and cellar hands in the region’s traditional Lyonnaise bouchons celebrated the end of a grueling grape harvest by fermenting a small batch of Gamay grapes to drink straight off the press. It was a local, unpretentious toast to another year's hard work.
Everything changed in 1951, when French official regulations were updated to allow these quick-fermented vins de primeur to be sold ahead of the standard release dates. That decision sparked one of the grandest marketing traditions in wine history: The Great Beaujolais Race.
Winemakers, distributors, and reporters competed fiercely to see who could rush the very first bottles from the vineyards of Beaujolais to the bistros of Paris, by car, motorbike, delivery truck, and even hot air balloon! The rallying cry was always the same: "Le Beaujolais Nouveau est arrivé!" By the 1970s and 80s, this local race had gone global, with crates being flown across the Atlantic and Pacific so wine lovers from London to Tokyo could pop their corks at the exact same moment.
Why Gamay Makes It Special
Unlike heavy reds that require years in oak, Beaujolais Nouveau is made 100% from Gamay grapes using a technique called carbonic maceration. Whole bunches are fermented in sealed vats filled with carbon dioxide, causing the grapes to ferment internally from the inside out. This seals in explosive fruit aromas of strawberries, raspberries, and cherries, while keeping harsh tannins out. Served with a slight chill, it is light, vibrant, incredibly fresh, and pure, easy-drinking fun.
The Feast & The Wine
Because of its bright fruit and soft, gentle tannins, fresh Beaujolais is one of the most versatile food-pairing reds in existence. It cuts through rich melted cheese, smoky pork, and slow-cooked meats with effortless elegance.
Your ticket includes a large welcoming glass of Beaujolais-Villages Nouveau 2026 (Château de Belleverne), and plenty more will be flowing and available throughout the night alongside a classic four-course French feast!
Beaujolais Nouveau Evening with Firth & Co at Thirsk Lodge Barns
19th November | 7.30pm 4 courses with a glass of Beaujolais Nouveau £50pp
Related Posts
Winter at the Barns
28 October 2026By late afternoon, the Yorkshire fields are disappearing into the winter dusk and the barns are coming to life. Firepits glow in the Courtyard, mulled wine is being poured at the bar and the Peckish team have something delicious on the menu. From candlelit ceremonies to dancing well into the evening, there's plenty to love about getting married here in winter.
Bramble City: A Yorkshire Take on a New York Sour
20 October 2026Meet our Bramble City, a Yorkshire take on the New York Sour, made with Cooper King x TLB Berry & Basil Gin Liqueur, Aperol, blackberry and fresh lemon. Come behind the Bar and see how it's made.
From Peckish: Coq au Vin
19 October 2026On the third Thursday of November each year, all the winemakers of Beaujolais release that year’s vintage to great excitement, fanfare, and not a small amount of drinking from dawn till dusk.
