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Beaujolais

Burgundy

Beaujolais Beaujolais is a red wine produced in the Beaujolais region of southeastern France. Made from Gamay grapes, it is renowned for its fruity, light character. Beaujolais Nouveau is a special release of this wine, offered for sale each year on the third Thursday of November, shortly after harvest. Beaujolais is a versatile wine suited to any occasion throughout the day. It pairs well with charcuterie, cheese, and fish dishes, and proves ideal for casual gatherings and informal entertaining. Beaujolais also possesses considerable aging potential, capable of being stored for several years without loss of quality. That said, it is best enjoyed young, when its fresh, fruity profile is most vibrant. In essence, Beaujolais is a light, fruity red wine from the Beaujolais region of France. It is distinguished by Beaujolais Nouveau, released annually following the vintage. The wine pairs harmoniously with charcuterie, cheese, and fish preparations, and serves as an excellent choice for relaxed social occasions and informal dining.

Beaujolais

Winemakers

Château Portier

Recommended recipes with this wine

Buckwheat Pancakes

Double veal chop in a pot

Duck with Peas

Hachis Parmentier

Lamb Kebabs

Cod Quebecoise style

Veal Roast

Baked eggs in cream

Eggs with Snails

Pouteille

Spring Rolls with Asparagus

Bolognese sauce

Ham Spring Rolls

Hard-Boiled Eggs with Mayonnaise

Warm salad of chicken liver

Mimosa Eggs - Josefa's Version

Stuffed Cabbage in a Casserole

Antillean Salt Cod Fritters

Ham Roast with Fresh Beans

Quick Brioche Sausage

Eggs with Sour Cream

Baked Alaska

Guinea Fowl with Beaujolais Nouveau

Crustless Quiche

Mango and Parma Ham Spoons

Green Quiche with Brousse

Egg-free vanilla crepes

Jambon à l'os et crème au Banyuls

Eggless Chocolate Cake

Stuffed Eggs Chimay

Chocolate Egg

Chocolate omelette

Leek, Carrot and Ham Quiche

Flat Omelette

Black Pudding and Northern Beans

Ham, Pistachio and Trumpet Mushroom Terrine

Terrine de Campagne

Guinea fowl with Beaujolais nouveau and blackcurrant

Homemade White Boudin

Nest with its Baked Egg

Cake with sandwich bread, ham and roquefort

Apples with Black Pudding

Flat Omelette Cake

Barbecue Andouillette

The Runny Egg in Surprise

Baked Eggs with Confit Gizzards and Chanterelles

Eggs in Aspic with Ham

Woodcock and foie gras terrine

Poached Egg Benedictine Style

Chef Patrick's Country Terrine

Flat Omelette with Swiss Chard Ribs and Greens

Mushroom Omelette

Omelette de la Mère Poulard

Andouillette AAAAA Slices

Boudin blanc de Rethel en deux cuissons

Eggs in Meurette

soft-boiled egg with sorrel chiffonade

Asparagus Quiche

Asparagus and Ham Quiche

Linguines with Shiitakes and Parma Ham

Oeufs mollets traités à la vigneronne

Soft-Boiled Eggs in Mushroom Cream

Melon Balls in a Raw Ham Setting

Andouillette au four

Fried egg with asparagus and pancetta

Omelet with Garlic and Pancetta

Fried Egg Clamart

Melon de Cavaillon and San Daniele Ham

Salmon Terrine with Spinach and Leeks

Croque-monsieur with Reblochon

Pan-fried Salsify and Prosciutto

Scrambled eggs with green asparagus and truffles

Fried Egg as in Lauris

Mouclade Charentaise en quiche

Pescajounes with Chanterelles and Country Ham

Veiled Eggs with Oyster Mushrooms and Candied Peppers