Autumn is the ultimate season for Beaujolais wines: it's time for the harvests and Beaujolais Nouveau.
As everyone knows, Beaujolais Nouveau are party wines but they go surprisingly well with charcuterie, chitterling or Lyon-style sausage and also with cheese of course!
Beaujolais Nouveau rosés should not be overlooked either. Be daring and try them with a ham and mushroom pie. A real treat.
And on the subject of autumn mushrooms, perhaps you fancy an omelette? Serve it with a Beaujolais white or Beaujolais Villages white. Chardonnay develops buttery notes that beef up your dishes.
Beaujolais Villages reds are fantastic with Burgundy snails and Bresse poultry. An AOC Beaujolais red can also be served with duck breast in onion confit and orange zest sauce.
You’ll love Beaujolais crus with veal liver or a slow-cooked stew. The deckchairs and barbecue set are packed away. Bistro-style cuisine is the order of the day, accompanied by delicate perfumed Beaujolais wines. It's time to fetch your bottles of Brouilly, Chiroubles, Fleurie, Régnié, Saint-Amour and Morgon from the cellar.
Consider trying a Beaujolais or Beaujolais Villages rosé with a Morteau smoked sausage. They are not as spicy as their southern counterparts and have a definite crispiness to them. More generally, they go well with rabbit or pork and creamy dishes like risotto.
Can you smell those hot chestnuts fresh from the fire?
An AOC Beaujolais white would bring a bit of zing to your chestnut tart.
To summarise, the variety of Beaujolais wines is a perfect accompaniment throughout the autumn season!