For some decades it has been conventional for Anglophone wine writers
to group Beaujolais wines in with the Burgundies, and then explain the
distinction. Scrupulous US restaurant wine lists tend to segregate
them. The gross classification of a Beaujolais as "Burgundy Wine" may
be required by US import laws, or marketing convenience, or a desperate
effort to simplify things for an impatient emerging market that
sometimes even asks producers to adjust their wine labels to its
prejudices rather than vice versa.

-- Max