Thursday, October 18, 2018

Recipe Thursday: Dining with Beaujolais

While Beaujolais (in particular, Beaujolais Nouveau) is associated with the Thanksgiving table, Beaujolais is a versatile wine made it many different styles that can be enjoyed throughout the year, and with many types of cuisine. Due to its typically (not always) light body and nice acidity, it makes a wonderful red option for delicate dishes that can easily be overpowered by fuller-bodied red wines.

Photo: Baija Lafridi / Epicurious

For example, this week we’re pairing Laurent Martray’s Brouilly “La Folie”, a lovely fruit-driven Beaujolais, with aromatic Chicken Tagine with Apricots and Almonds from Epicurious. The deep plum flavors of the wine meld beautifully with the dried Turkish apricots and sweet, Moroccan-spiced chicken.

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