Alexandre Burgaud, Beaujolais villages
We love its easy-drinking, fruit-forward, charming characteristics. A well-structured, intensely perfumed wine, redolent of ripe black fruits, cherry and raspberry, with notes of cinnamon and baking spices.With air this wine shows more strength, quickly building from the start through to the earthy and slightly spicy, dry finish. Also available in 500ml for $16,95.
Suggested Food Pairings
Beaujolais pairs with much of the same ingredients and dishes as pinot noir and it’s a highly versatile wine that can easily take you through a meal where people are ordering different things. Beaujolais shines with French charcuterie such as patés, terrines, rillettes, saucisson sec and with white-rinded cheeses. Simply roasted chicken, guineafowl, duck or partridge. Seared duck breast especially with fruit like cherries or figs. Steak tartare, Bavette or hanger steak – the classic ‘steak frites’, Confit duck, Coq au vin.
Vivino.com (60 reviews, 4/5): Delicious, crunch of raspberry and black currant and perfume afterwards. Light enough to slurp, went very well with chicken and prawn risotto. Yum