The lightest of reds

Back in vogue and rightly so. Beaujolais has a distinctive bubblegum aroma and taste and goes with so many foods.

Why we picked it

We tried (and liked) a lot of Beaujolais but this one was just that bit tastier. It’s also natural and we loved the chic minimalist label.

How to serve it

Slightly chilled. This is a good buffet or starters wine because it’s so soft that it’s good with lots of different foods. But the classics are herbed roasted chicken and turkey. For the vegetarians go with Oeufs en Cocotte and toasted bread. ‘Burgers and Beaujolais’ is also a thing that we’re fully onboard with.

Dinner party facts

Beaujolais have had their ups and downs. They were big in the 70s and 80s and then went completely out of fashion. It’s now made a comeback and we’re advocates that it should be here to stay.