Pairing food with Beaujolais Nouveau wine

July 17, 2011

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With Southern hemisphere wines from the 2009 vintage having been on the shelves for a few months now the annual release of Beaujolais Nouveau on the third Thursday of November has become a bit of a non-event in the UK – and probably everywhere outside France. It’s not a great wine, granted – Beaujolais ‘crus’ from villages such as Fleurie, Chiroubles and Morgon are far more rewarding – but it’s fun to crack open a bottle or two with friends. And with the long hot summer this should be a reasonably good year.

So far as food is concerned I suggest you go for the obvious-but-none-the-worse-for-it pairing of charcuterie. A selection of saucisson, paté, rillettes and perhaps some jambon de Bayonne or mountain ham with some cornichons (gherkins), fresh radishes, butter and a good crusty baguette or two followed by a nice mature but not overripe Camembert or Brie. I’d also suggest you chill your ‘nouveau’ for 30 minutes in the fridge before you serve it.

If you’re feeling more adventurous you could try it with a Chinese takeaway avoiding stronger dishes such as crab or ribs in black bean sauce. I think it would go pretty well with sushi. And if you’re anywhere warm enough to eat outside try it with a duck or chicken salad with some red fruits such as sun-dried cherries or pomegranate seeds. Or with the Thanksgiving turkey leftovers!

Source: http://www.matchingfoodandwine.com/articles/20071116_1

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