Beaujolais as an aperitif
You’ll find a perfect match for a platter of cold meats among the Beaujolais and Beaujolais-Villages wines. They are appellations known for their roundness on the palate and marked fruitiness that go well with the mild flavours of cold meats like cured ham, sausage or sliced mortadella.
Beaujolais and Beaujolais-Villages will also set off to perfection your seafood verrines, spicy tapas and petit fours.
Beaujolais wines to accompany red meat
For red meat-based dishes, go for one of the gentler crus. That gives you the choice between Fleurie, Chiroubles or Saint-Amour.
These gourmet wines are perfect with terrines, grilled meat, pig’s trotters, thick minestrone soup, offal and roast veal. Note that the subtle flavours of these particular Beaujolais wines are really pronounced after they have been kept for two to five years.
Thinking of serving game bird? In that case, a full-bodied Chénas will bring out the strong flavours of roasted or stuffed duck, quail or pigeon.
Beaujolais wines are perfect for poultry-based dishes
If you’ve decided to rustle up a coq au vin, Bresse poulard or duck in sauce, the more robust crus are best. Opt for Brouilly, Juliénas, Côte de Brouilly or Régnié.
They all have a fruity, slightly spicy flavour. Your guests will love these wines, an excellent pairing with grilled poultry, served with sauce or stuffed.
Beaujolais with fish
Contrary to popular belief, you can serve fish with wines other than white. Take Beaujolais rosé, for instance! Apart from surprising your guests because people don’t often think of white wines when it comes to Beaujolais, its freshness will enhance the flavour of braised salmon, spiced cod en papillote or herbed roasted coley.
If you prefer red wine, anything goes! Well, almost... Fish is a delicate dish with soft flesh that goes best with a supple wine. A ten- to fifteen-year-old Morgon or Moulin-à-Vent would be perfect to bring out the flavour in any grilled fish, served with or without sauce.
Beaujolais to accompany seafood
Seafood is often an integral part of festive meals! It is a delicacy that guests enjoy as a starter or even as a main course. And to ensure that it’s a resounding success with your guests, serve it with a Beaujolais white. They’re rare, but delicious.
As well as being a perfect flavour match, it’ll also surprise your guests who probably think of Beaujolais wines as exclusively red!
Beaujolais with cheese
Beaujolais and Beaujolais-Villages wines take you right to the end of the meal. They go perfectly with fromage frais, Brie, Camembert, Carré de l’Est, Chaource, Brillat-Savarin or a young Comté. Cheese boards at the ready!
And finally, Beaujolais with desserts
Whatever kind of dessert you’re serving your guests, we recommend that you pick a wine from among the Beaujolais primeurs. Surprise them with a Beaujolais Nouveau this time! It is perfect with poached pears, baked apples or a red fruit ice-cream log with.
And why not go for a dessert where wine is one of the ingredients? Use your bottle of wine to make a Beaujolais granita, a black-cherry soup with Beaujolais or even a Beaujolais cake.
While they’re eating it, get your guests to guess which cru you have used. That’s sure to spark a lively debate and a great atmosphere around the table!
For the festive season, surprise everyone by serving Beaujolais wines with the entire meal. Beaujolais has a wide range of wines that are easy and delicious to serve from aperitif to dessert. Start with the lighter flavoured appellations, then go on to the more robust crus to complement your main course before finishing off with lighter ones again with the dessert. Bon appetit!