10 Things about Beaujolais you wanted to know but were afraid to ask!
9. Why should I drink Beaujolais?
Well, because I told you. Just kidding! Nobody should tell you what you should like. But seriously, these are really delicious, fruity, easy to like wines that go well with food. Couple of thousand bistros in Paris can’t be wrong!
10. I am convinced, but I am still confused. Which ones should I buy?
I thought you would never ask 🙂
If you are exploring Beaujolais wines for the first time, I would recommend these wines
Why? This wine made by Remy Passot is perfumed and has notes of raspberries, currants, blackberries, cassis with a dash of spice and a mineral core. This is a delicious wine with a long finish. My recommendation to pair: Crab cakes, rotiserrie chicken, anything from the grill!
Why? Lilian and Sandrine Matray’s wine is an amazing entry level wine that has tons of red fruits, a lush mouthfeel. My recommendation to pair: Tri tip sandwiches, ribs
Why? This wine from Arthur and Pierre is a well structured wines which are delicate, fruity but at the same time incredibly floral and the granite on which these vines grow, shows well in this wine. My recommendation to pair: roast chicken, pizza.
Why? Nathalie Fauvin’s entry level wine is full of bright fruits, with good acidity making this a lip smacking wine. My recommendation to pair: another one for roast chicken and pizza.
If you have any questions about these wines or any of our other wines, feel free to ask. For those who are already familiar with the fine wines of Beaujolais and are looking to explore further wines from this fascinating wine region, I will have more recommendations to follow..
What wine would you suggest with cheese? Also, are the wines you suggest for chicken good with turkey? I know they are both birds, but turkey seems to have a different texture than chicken. I’m new to wine so forgive me if these questions are silly.
Adam, great questions! They are not silly at all. We understand that sometimes the wines we bring can sound complicated or too daunting, but really it is pretty simple. And don’t let no one tell you what wines to like!
Wine pairing can depending upon the the of type of cheese. If you are having some nice goat cheese like a Chèvre from Cowgirl Creamery, then go for a white like the Chardonnay from Chateau de Javernand (the Macon-Villages). If you like strong cheeses like Brie, then pair with a Gamay Noir (any of our red Beaujolais would do great). An interesting match for some creamier cheese like Gruyere, Mt. Tam or Camembert are our Cavas from Mas Tinell. So while there is a wine for every cheese there is also a cheese for every wine.
Turkey is a tough meat to pair because not only is the texture different from chicken, it also has a different flavor. Then you have white meat and dark meat! If you REALLY want to have a headache thinking about it..consider that some birds are roasted, some deep fried and some are smoked. You can find wines to match any of these scenarios. In general a good fruit forward wine (fruity is not the same as sweet!) will show well. My recommendation is a good Gamay Noir for your red. So, pick a good Cru Beaujolais like Julienas, Morgon or Regnie and you are doing good. If white wine is your thing, consider a Viognier (Remy Passot makes a delicious one) or even a sparkling wine- a dry Cava from Mas Tinell like their Nature Real Gran Reserva would be awesome. Some folks pair a Gewürztraminer with their turkey and it does well too..We don’t import any yet, but Navarro and Handley from California’s Anderson Valley make great ones!
If you have any more questions, please let me know. You can find more info on a newsletter we sent out recently..