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I love Beaujolais wine. We serve it slightly chilled at about 55 degrees, which can be about 10-15 degrees above the average temperature coming straight out of the fridge. Another way to try to get it slightly chilled is to fill a bucket with water and toss in just a few ice cubes, not like you would chill a bunch of beers, just enough to get the wine at that slight chill which gives you the most out of this very light, food friendly red wine.
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