What Order To Serve Beaujolais Cru?
It's hard to generalize given factors like vintage, terrain and producer. Take Chénas, for example, whose wines can "achieve formidable strengths, but [whose] vineyard sites are too varied for the appellation to be readily identifiable, or its style reliable" (Hugh Johnson).
Fleurie and Chiroubles are usually thought of as the most delicate crus, with St-Amour perhaps a shade more serious.
Brouilly is often referred to as the most typical cru. Réginé is similar if sometimes a little lighter (sandy soil).
Côte de Brouilly tends to be stronger, more concentrated.
Juliénas and Morgon are more serious wines ("generally considered to be a mealtime Beaujolais rather than a thirst quencher" -HJ) and often benefit from a couple of years' bottle age.
Moulin-à-Vent is the most age-worthy cru and usually comes last in a Beaujolais meal.
Your best bet might be to open your bottles shortly before the tasting begins, sample each and sequence them based on your impressions.
Cote de Brouilly 2006 Christophe Pacalet 13%
Julienas 2007 Domaine Du Clos Du Fief 13%
Morgan 2007 Marcel Lapierre 12.5%
Chenas 2008 Trichard Domaine Des Pierres 13%
Fleurie 2007 Domaine Andre Colonge et Fils 13%
Brouilly 2007 Domaine Des Grandes Vignes 12.5%
Saint Amour 2007 Domaine Des Billards 13%
Regnie 2007 G. Descombes 12.5%
Chiroubles 2006 Christophe Pacalet 12%
Moulin a Vent TBD