Monday, June 2, 2008

What Red Pairs the Best with Food?

The answer in my opinion is a Beaujolais. This is not to be confused with Beaujolais Nouveau, the wine released every November that's known for being light and fruit. Year-round Beaujolais is the wine world's best open secret. Most reds that we drink, such as Cabernets or Syrahs, or actually too heavy and rich for most foods we eat. These wines go better with steaks or equally rich foods. For everyday foods like pasta or chicken, a Beaujolais is perfect. It's light to medium bodied, moderate to low tannins, fruit forward without being too much, and just enough acidity. It pairs with just about everything. Whenever somebody presents me with a tough pairing question I always go to the Beaujolais and it's never let me down. Best of all, they are not very expensive. We carry my favorite Beaujolais, Chateau du Basty, which sells for $16.99 (and that's considered a higher-end Beaujolais).

Beaujolais is a region in France, itself part of the Burgundy region. The grape used to make the wine is called Gamay, and is somewhat similar to Pinot Noir in its characteristics. If you are looking for something new to try, it would be hard to do better.

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