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FranceCurated by Michele Edington, Certified Sommelier
Beaujolais Nouveau is released the third Thursday of November each year, a fun seasonal novelty if sailing then; the Cru wines are the more serious versions.
Grapes
red: Gamay
white: Chardonnay
Wines & pairings
Beaujolais Cru (Morgon, Fleurie, Moulin-a-Vent, Chiroubles, Brouilly)
Starters
- Charcuterie board — Low tannin, juicy red fruit makes Gamay one of the few reds that's genuinely versatile with cold cuts.
- Saucisson chaud with mustard — This is one of those pairings that feels like it was solved centuries ago. The sausage brings the richness, the mustard brings the bite, and Gamay somehow manages to make both taste even better.
- Pâté en croûte — The flaky pastry, savory filling, and juicy red-fruit character of Gamay meet somewhere in the middle and become far more interesting together than they are apart.
Entrées
- Roast chicken — If you handed me a roast chicken and asked me to choose one red wine without overthinking it, I'd probably reach for Beaujolais. The wine has enough fruit to feel generous but never enough weight to overwhelm the bird.
- Coq au Vin — Wine cooked into the sauce. Wine poured into the glass. Sometimes the simplest answer is the right one.
- Pork tenderloin with mushrooms — Mushrooms pull out Gamay's earthy side while the pork lets all those bright cherry and raspberry notes shine. It's cozy without being heavy.
- Steak frites — Most people order Cabernet. Locals around Beaujolais have been quietly proving for generations that Gamay works just fine. The freshness cuts through the richness and keeps you coming back for another bite.
Desserts
- Cherry tart — The first time you try this pairing you'll wonder if somebody secretly put cherries in both the wine and the dessert. They fit together that naturally.
- Strawberry tart — Fresh strawberries seem to wake something up in Gamay. Suddenly the wine feels brighter, juicier, and even more cheerful.
- Red berry clafoutis — This is the sort of pairing that makes you understand why people fall in love with regional food and wine. Neither is trying to impress you. They're just happy together.
Beaujolais Blanc
Starters
- Gougères — Beaujolais Blanc has enough freshness to cut through the cheese and pastry, but Chardonnay gives it that round little hug that makes gougères taste even more golden and dangerous.
- Goat Cheese Salad — The wine’s citrus, apple, and mineral notes brighten the tang of the cheese while the softer Chardonnay texture keeps the salad from feeling sharp or too lean.
- Jambon Persillé — Herbs, ham, parsley, and cool savory richness all work beautifully with a fresh Beaujolais Blanc. The wine lifts the salt and herbs without trying to make the whole thing too serious.
Entrées
- Bresse Chicken in Cream Sauce — This is where Beaujolais Blanc gets to show off. The Chardonnay has enough body for the cream, while the acidity keeps the dish from turning into a nap.
- Trout with Almonds — River fish, browned butter, almonds, and citrusy white wine are basically already having the same conversation. Beaujolais Blanc keeps everything fresh while still letting the nutty, buttery parts have their moment.
- Mushroom Tart — The wine’s orchard fruit and gentle roundness soften the earthy mushrooms, while the acidity cuts through the pastry. It feels like a little countryside lunch that accidentally dressed well.
Desserts
- Lemon Tart — Beaujolais Blanc has the citrus and freshness to keep the tart bright, while the Chardonnay texture softens the sharp edges just enough. It feels clean, sunny, and very easy to keep eating.
- Apple Galette — The wine’s apple, pear, and gentle creaminess slide right into the pastry and baked fruit. If there is a little butter, cinnamon, or browned edge involved, even better.
- Fresh Goat Cheese with Honey — This works as that dessert-cheese moment when you do not want something too sweet. The wine lifts the tangy cheese, the honey pulls out the fruit, and the whole thing feels simple in the best French countryside way.
Featured along
- Rhone & Saone — Lyon
Common questions
- What wine is Beaujolais known for?
- Beaujolais, in France, is known for Beaujolais Cru (Morgon, Fleurie, Moulin-a-Vent, Chiroubles, Brouilly), Beaujolais Blanc, made from grapes such as Gamay, Chardonnay.
- What grapes are grown in Beaujolais?
- Gamay, Chardonnay.
- What food pairs with Beaujolais wines?
- Classic local pairings include Lemon Tart, Bresse Chicken in Cream Sauce, Gougères, Cherry tart, Roast chicken.