Which varietal listed below fits this description best: "High acid, low tannin, light-to-medium weight, light purple, aromas that are earthy and inky juicy fruit (black cherry jello)"?
A) Pinot Noir
Many of you have been to a Parisian bistro and had a red bistro wine call Beaujolais Nouveau. This is just one form Beaujolais can take. While it is truly fun to drink these simple wines in Paris—ya' know, when in Rome...— back at home, the experience is just not the same. So maybe it's better to stick with "real" Beaujolais, which is made with better vinification practices, anyway.
Remember, we are in France and the French love rules for their wine. There are four types of Beaujolais: Beaujolais Nouveau, Beaujolais, Beaujolais-Villages and Beaujolais Cru. We covered the simple fun nature of Beaujolais Nouveau, so the next step up is the basic Beaujolais. These are great for picnics and should be served slightly chilled. Beaujolais-Villages is the next level of quality...but the grand wine is Beaujolais Cru. "Cru" here refers to a village (there are ten unique villages) and only they can label their wines "Cru." Wines from these villages can be aged, but it's best to drink your other Beaujolais young.
So, why do we care? The beauty of a slightly aged Cru is breathtaking. It won't hit you over the head like a California wine, but there is beauty in its seemingly simple nature.