Drinking and Pairing Beaujolais with Food

Beaujolais is a wine-growing district in central-eastern France, technically a part of the Burgundy region, situated between the cities of Dijon and Lyon. Beaujolais is known for its light- to medium-bodied, highly perfumed red wines produced from the Gamay grape. Beaujolais is often a simple and fruity red wine, and when labeled as "Beaujolais" or "Beaujolais-Villages," is intended for everyday quaffing. More "serious" versions of Beaujolais can be found in its ten Crus, such as Morgon or Moulin-à-Vent. These are villages that have acquired an elevated reputation for their special terroirs and can be sturdier and fuller-bodied versions of Beaujolais.

All Beaujolais will display low tannins and high acid, making it an ideal red wine partner with fish, such as grilled salmon, and can be an excellent contrast to foods that are oily, fatty, or high in salt, such as saucisson sec.