5 ISSUES FOR £5 Subscribe to France Magazines today CLICK HERE

What to eat with Beaujolais Nouveau

PUBLISHED: 17:26 01 November 2017 | UPDATED: 17:24 14 November 2017

French charcuterie pairs well with Beaujolais Nouveau ©nschatzi-ThinkstockPhotos

French charcuterie pairs well with Beaujolais Nouveau ©nschatzi-ThinkstockPhotos

Archant

Not sure what to serve with Beaujolais Nouveau wine? Tuck into these suggestions for a tasty meal to match the new vintage

Apéritif dinatoire

Only the French could come up with a name for a meal which is between an apéritif and a sit-down dinner: l’apéritif dinatoire. The Beaujolais Nouveau celebrations are usually accompanied with French finger food and platters of charcuterie that include traditional terrines, smoked hams, saucisson and boudin blanc served with apple purée.

Or go for a creamy Saint-Marcellin ©cynoclub-ThinkstockPhotosOr go for a creamy Saint-Marcellin ©cynoclub-ThinkstockPhotos

Cheese

Most sommeliers agree that a creamy, soft cheese goes well with a glass of Beaujolais Nouveau. Don’t choose anything too strong, because the wine itself is so young and fruity. A young, firm Comté is a possibility, but the best options would be a Brillat-Savarin, a Saint-Marcellin, or a fresh goat’s cheese. Go all in with a well-stocked cheese platter served with seasonal fruit and nuts.

______________________________________________________________________________________

Related articles

10 things to know about Beaujolais Nouveau

This is why you should give Beajolais Nouveau a try

French food you need to try at least once

______________________________________________________________________________________

Pike quenelles is a Lyon specialty ©Alexandralaw1977-ThinkstockPhotosPike quenelles is a Lyon specialty ©Alexandralaw1977-ThinkstockPhotos

Lyon specialities

The gastronomic capital of France lies on the edge of the Beaujolais wine-producing area, so it’s only natural to enjoy the city’s specialities with the new vintage. Try quenelles – soft fish and bread dumplings – and hearty dishes from Lyon’s traditional bouchon restaurants: bavette steak, cheese raclette, game stews or roasted red meats. For something lighter, go for Cervelle de Canut, a dip made from cream cheese, herbs and shallots. Others simply enjoy sipping Beaujolais Nouveau with hot roasted chestnuts.

End the meal with pears poached in Beaujolais Nouveau ©dreamstimeEnd the meal with pears poached in Beaujolais Nouveau ©dreamstime

Get cooking

Beaujolais Nouveau has many uses in the kitchen, including bread-making: it turns the dough slightly purple for an added wow factor. Poach a lyonnaise sausage in the wine or make a fondue vigneronne, where it replaces hot oil as a way of cooking the meat. End a meal on a sweet note with pears poached in Beaujolais Nouveau.

 

Most Read

Most Read

Latest from the Complete France