Located north of Lyon in eastern France, Beaujolais overlaps Burgundy in the north and Rhône in the south. The Beaujolais vineyards run along the Saône River, where winemakers have crafted deliciously supple and fruity wines since the days of Ancient Rome.
Beaujolais produces 75% of the world’s Gamay wine. The thing about Beaujolais is that a large chunk of the production goes to basic quality wines labeled simply “Beaujolais” or “Beaujolais Nouveau.” Then, the quality increases with the village and cru level wines.
The amazing thing about Gamay is that because of the high natural acidity paired with low tannin, the wine pairs shockingly well with a very wide array of foods. Basically, it’s hard to go wrong with Gamay and food.
Fruit-filled and light on the palate, this is a versatile wine that pairs well with cold meats like ham, chicken or turkey. Roast chicken or salads are ideal as are classic French dishes like, Duck confit, steak frites (steak and chips) and creamy sauce French dishes.
As with Pinot Noir, a bitey goat’s cheese or feta will pair very well with a Gamay. Cheddar also works well. Gamay’s light touch offers balance to soft, washed-rind cheeses like Brie and Camembert.
- Vegetarian dishes with butternut squash or sweet potato suits mature, weightier crus. Roasted veggies also makes interesting combination with light, fruity crus.
Whichever kind of food you’d like to pair a Beaujolais Cru with, 88 Lounge’s got you covered. Or rather, the wine’s got you covered. Beaujolais has a high natural acidity and a low level of tannins, which is why it works well with a wide variety of foods. In fact, this wine is a favorite with Thanksgiving dinner.