Posted by Fiona Beckett (Google+) on May 14 2015 at 08:45 Beaujolais - by which I mean red Beaujolais - is the most French of wines, the perfect wine pairing for a picnic or bistro meal. It’s generally thought of as light and fruity though it can also be quite full-bodied. Foodwise it pairs with much the same ingredients and dishes as pinot noir though gamay (the grape Beaujolais is made from) doesn’t have the best pinots' complexity or silky, sensuous texture. Beaujolais is almost always a winner with French charcuterie such as patés, terrines, rillettes and saucisson sec and with white-rinded cheeses such as Brie and Camembert (provided they’re not overripe) but it's a highly versatile wine that can easily take you through a meal where people are ordering different things. Lighter Beaujolais such as Beaujolais Nouveau, inexpensive Beaujolais and Beaujolais Villages and lighter ‘cru’ (top level village) Beaujolais such as Fleurie or Chiroubles. (These wines can happily be served lightly chilled)

* Cold ham especially the French jambon persillé (jellied ham and parsley) * Cold turkey and chicken (Beaujolais is brilliant with Thanksgiving or Christmas Day leftovers) * Salads especially with chicken or bacon (think frisée with lardons) with pomegranate seeds, with berries like dried cherries or cranberries or with goats cheese * Seared tuna and salmon * Sushi, if you like a red with it * Strawberries (delicious with a young fruity Beaujolais poured over them)wine gift box amazon More full-bodied or more mature Beaujolais from better vintages e.g. 2011 or weightier crus such as Morgon, Julienas and Moulin à Ventbest wine and cheese bars * Simply roast chicken, guineafowl, duck or partridgered wine names starting with b

* Seared duck breast especially with fruit like cherries or figs * Classic French dishes in a creamy sauce like chicken with tarragon or kidneys with mustard sauce or even a retro boeuf stroganoff * Simply grilled pork, lamb or veal * Toulouse or other garlicky sausages and lentils. (See also this quirky match with Toulouse sausage and prawn dumplings!) * Steak tartare, as you can see from this post * Bavette or hanger steak - the classic ‘steak frites’buy wine new zealand * Fruity tagines like this lamb tajine with dates, prunes and apricotsgood wine from new zealand * Vegetarian dishes with butternut squash or sweet potatogood red wine 2011 Beaujolais is also a pretty good pairing for a Chinese meal if you want to drink red throughout.

See also What to Pair with Beaujolais Nouveau and my top Beaujolais picks in my Guardian column There’s a more extensive list on the Beaujolais websiteIf you'd like to subscribe to our free monthly newsletter and be eligible to enter our fabulous prize draws click here or to get notice of posts as they're published click here. Enter the code shown in the image below:When I’m back in Alsace (Northeastern France), I like to invite my friends for dinner at my house. What I enjoy the most is the appetizer: tasty spreads on fresh Baguette and wine to pair with everything. I remember how pleasant it is to taste decadent Cheeses and delicious toasts along with a glass of good wine, sitting on the sofa and chatting with my girlfriends. It is super easy to make, so you have no excuses to skip the appetizer! The Apéritif gives the first impression of the coming meal… so it needs to be PARFAIT! Here is my guide for the 3 Best Wine & Food pairings to enjoy during the French Happy Hour: l’Apéritif.

Did you know that green and black olives actually come from the same tree?! The difference is maturation. The green olive, which is grabbed before maturation, is fresher and juicier than the black one.Green Olive Tapenade is flavorful, with a bright acidity, and a juicy texture. It tastes wonderfully with a light and balanced wine. With its soft fruity taste, Rosé brings freshness and flavor of Provence to your appetizer. One tip between us: Serve it chilled. It totally represents the South of France, a delicate taste of olive on grilled bread along with a light, yet fruity wine. Just close your eyes, and imagine yourself walking in lavender fields. At sunset, find the perfect spot to enjoy your glass of wine. Spread on crispy Baguette, Duck Rillettes is considered as the most authentic appetizer in France. Rougié artisans are slowly cooking the Duck breast for hours in a delicious mix of white wine and aromatic herbs. This slow cooking technic gives to this spread its breathtaking taste of French countryside.

Pinot Noir is one of the most famous and oldest wine in France. This grape variety reveals a delicate taste of fruits, above all cherry and blackberry aromas. Once in your mouth, it will release its complexity and its silky texture. This wine is perfect to enhance the subtle taste of Duck Rillettes. The delicate marriage of fruity red wine from wonderful Burgundy and authentic Rillettes from Périgord will give you an amazing experience of France! This pairing combines the best that France has to offer. French Pâté origins date back to the Middle Ages. At that time, French kings often organized banquets and extravagant feasts where they enjoyed a lot of different decorated Pâtés. The one we selected is a delicious Duck and Pork Pâté with Orange, that brings an appreciated clean and bright finish. Cabernet-Sauvignon would be the one: it is almost always a winner with French Charcuterie, and especially with Pâté! Known for its strong taste, Cabernet- Sauvignon is a full-bodied wine and one of the most iconic red wine in France.