It’s Beaujolpif day!
It's hard to escape... as tradition dictates, this third Thursday in November is marked by the arrival on our tables of Beaujolais Nouveau, the most famous early wine in France.
Every year around midnight, there is excitement in the neighborhood bars, restaurants and wine merchants. If Beaujolais Nouveau, produced between Lyon and Mâcon, is not always unanimously accepted, it has managed to make a name for itself.
So this year will it taste like banana, grapefruit or cherry?
Beaujolais Nouveau is a young wine, it is not intended to be stored. It is generally consumed within 4 weeks of purchase (at the latest within 6 months). Beyond that, it loses the fruity aromas that make it so successful.
We won't teach you anything by saying that charcuterie and cork dishes from Lyon go perfectly with Beaujolais Nouveau: the famous "sabodet" (poached sausage served hot topped with a red wine sauce), quenelles, andouillette, canut's brain etc.
You should also know that it also cooks particularly well. Thus, connoisseurs will appreciate the Beaujolais bread (replace the water with wine), the vigneronne fondue (put wine instead of oil) or even the roasted pears in red wine.
