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Food and wine pairing

Beaujolais-Villages rouge Primeur

Photo de Vidar Nordli-Mathisen (CC0 1.0) Unsplash.com
https://unsplash.com/fr/photos/verre-a-vin-transparent-avec-du-vin-rouge-sur-une-table-en-bois-brun-mx8D7eR4UKg

Beaujolais-Villages rouge Primeur

Still red wine(s)

Serve at 12-14°C or 54-57 °F.

Can be drunk as soon as it is marketed.
Aging potential (estimation) : 1 year old.

Synonyms

  • Beaujolais-Villages new red wine
  • Beaujolais-Villages nouveau

This drink pairs well with 59 dishes:

Cured Meats

Amiens duck pâté

Amiens duck pâté
Pâté en croûte made with duck and pork, along with mushrooms or truffles, Cognac, shallots, egg, white bread, apples, spices, pepper, and salt, set in a jelly.
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Fruits

Brasucado

Brasucado
France. Auvergne-Rhône-Alpes. Occitanie. Cévennes.
Roasting chestnuts over a wood fire on a metal sheet or in a large pan.
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Cured Meats

Caillette

Caillette
France. Auvergne-Rhône-Alpes. Ardèche.
Type of pâté made with pork meat, Swiss chard, spinach or salad greens, chopped herbs and wrapped in pig's caul fat. It may also contain garlic, alcohol, spices, egg, chestnuts, nuts…
Served hot or cold.
Prefer a regional pairing.
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Cured Meats

Caillette with herbs

Caillette with herbs
France. Auvergne-Rhône-Alpes. Ardèche.
Type of pâté made with pork meat, Swiss chard, spinach or salad greens, chopped herbs and wrapped in pig's caul fat. It may also contain garlic, alcohol, spices, egg, chestnuts, nuts…
Served hot or cold.
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Cheeses

Carré frais

Carré frais
France. Bourgogne-Franche-Comté. Normandy. Seine-Maritime.
Fresh cheese made from pasteurized cow’s milk.
Prefer a regional pairing.
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Cured Meats

Country style terrine

Country style terrine
Pâté made with coarsely chopped ingredients such as pork, flavored with herbs and spices, and cooked in a terracotta dish.
Served cold or at room temperature.
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