Beaujolais wines from aperitifs to desserts!

Posted on 21 September 2020
Beaujolais wines from aperitifs to desserts!

Exceptional Beaujolais wines can accompany whatever type of dish you serve, throughout the meal, thanks to their diverse aromatic profiles. They come in white, red and rosé with something to suit everyone’s taste. With a wide range of flavors, you’re sure to find the perfect bottle to accompany every course from starter to dessert. Read on…

Beaujolais and Beaujolais-Villages

These two flagship Beaujolais appellations are the perfect match for the culinary specialties of the region where they are produced. Gentle and low in tannins, these wines also enhance reinvented classics like skewers of andouillette sausage marinated in mustard, or a fricassee of chicken forestiere.

What’s even more surprising is that they are light enough to be drunk with raw fish and cold seafood. Scallop terrine, salmon tartare, tuna sashimi, maki and sushi can all be served with a Beaujolais or a Beaujolais-Villages. Guaranteed to surprise your guests!

These appellations also love cheese. They bring fruity notes to Brillat-Savarin, Saint-Marcellin and roasted camembert.

Chiroubles, Fleurie and Saint-Amour

Even if these 3 appellations have certain differences, they all offer a fruity, generous structure that is an ideal match for recipes that grandma used to make. For a meal made with local produce where old-fashioned recipes are the order of the day, they are just perfect.

These “gentle” Beaujolais wines bring freshness to Basque-style chicken, free-range poultry, Thai-style veal blanquette or a pesto cassoulet.

To finish off a meal in style, a Chiroubles, Fleurie or Saint-Amour will pair deliciously well with a tasty mango tarte tatin.

Brouilly, Côte de Brouilly, Juliénas and Régnié

These Beaujolais wines with their characteristic robustness need simple cuisine to bring out the best in them. Their intense fruitiness and spicy notes perfectly complement a roasted Mont d’Or cheese, Bresse chicken or a veggie burger.

In summer, these crus are great pairings with mixed salads from all over France: niçoise, vosgienne, franc-comtoise, lyonnaise, gersoise or provençale!

To round off your menu, create a cheese board with Gouda, Cheddar, Saint-Félicien and Tomme de Savoie.

Chénas, Morgon and Moulin-à-Vent

These Beaujolais appellations stand out for their noticeable ripe red-fruit aromas. With age, they take on spicy and woody notes that need to be paired with strongly-flavored meat.

Duck breast, beef rib or pulled pork will all tickle your taste buds when served alongside the racy bouquets of one of these wines!

Ready, set, get cooking!

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