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Food and wine pairing

Beaujolais-Villages rouge

Photo de Shunichi kouroki (CC BY 2.0)
https://www.flickr.com/photos/kohrogi/15643880899/

Beaujolais-Villages rouge

Still red wine(s)

Serve at 13-15°C or 55-59 °F.

Can be drunk as soon as it is marketed.
Aging potential (estimation) : 3 to 4 years old.

Synonyms

  • Beaujolais-Villages red wine

This drink pairs well with 303 dishes:

Main courses

Royal couscous

Royal couscous
Couscous : steamed semolina served with meat stew (lamb, chicken, merguez) accompanied by a spicy broth. Pair the wine according to the hotness of the harissa spice.
Pair according to the hotness of the spices.
Prefer a pairing with a light wine low in tannins.
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Cheeses

Sablé de Wissant

Sablé de Wissant
France. Hauts-de-France. Nord. Pas-de-Calais.
Soft-ripened cheese made from pasteurized cow's milk with an orange-colored witbier washed-rind, coated with breadcrumbs.
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Cured Meats

Sabodet

Sabodet
Cooking sausage made from pork head, tongue, and fat.
Serve hot with potatoes, cabbage, beans, or lentils.
Serve cold, after cooking, with a salad.
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Salads

Saladier lyonnais

Saladier lyonnais
France. Auvergne-Rhône-Alpes. Rhone.
Composed salad featuring lamb or mutton trotters (locally known as *clapotons*), poultry livers, marinated herring, and eggs, served with a mustard vinaigrette and salad greens.
Prefer a pairing with a wine aged 1 to 3 years old.
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Pork

Spare-ribs with barbecue sauce

Spare-ribs with barbecue sauce
Barbecue sauce : sauce made from tomato purée and/or vinegar, with spices (mustard, paprika, chili pepper, black pepper, etc.), onion, and a sweetener (brown sugar, molasses, honey…) that can be used as a marinade.
Pair according to the hotness of the spices.
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