At the beginning of a recent seminar on the wines of Beaujolais, guest speaker and Master Sommelier Fernando Beteta asked the group of wine professionals in the audience, Who here started drinking Beaujolais in college? I sheepishly raised my hand, and then looked around to see one other hand raised in the room. A lady giggled at me. I thought Beaujolais was a pretty common starting point for young, experimental wine drinkers. Granted, I hadn’t given Beaujolais a whole lot of thought since then.