Food and wine: an infinite complicity

Whether you're opening a Nouveau or a Cru that has rounded out after a few years' cellaring, Beaujolais wines are tasty partners to the pleasures of the table. Enjoy Beaujolais Nouveau with a wide variety of dishes: delicatessen meats and cold pork cuts, seafood, potato gratin with onions or a fish tartare! Beaujolais is the ideal complement to a typical "goûtillon Beaujolais" or "mâchon lyonnais" (Beaujolais or Lyon snack) including tripe, black pudding, andouillette and saveloy sausage. Beaujolais-Villages is a good match for regional produce like Bresse chicken, Burgundy escargots and goat's cheese. Beaujolais and Beaujolais-Villages are perfect for serving in summer with barbecues, fish or vegetable terrines, fresh goat's cheese salad and red fruit salad.
More full-bodied and powerfully structured, the 10 Beaujolais Crus are really harmonious with grilled beef, stews, veal liver (with a Beaujolais sauce!) as well as poultry or lamb. Long in the mouth, they may also be paired with fresh water fish terrines and are not out of place with a dish of quenelles (light dumplings) or a coq au vin. Even sweet dishes stand up to our wines. From a red fruit crumble, to sorbet via figs in wine or a walnut tart, take your pick!