PARIS, NOV 16 — It is a mistake to talk about only one Beaujolais Nouveau.

In fact it has two appellations — Beaujolais and Beaujolais-Village.

This famous young red wine is traditionally delivered on the third Thursday in November at precisely midnight (in France and across the globe).

Its aromas vary according to its natural environment and the winemaking process.

Let’s take a look at some dishes which will pair well with a glass of Beaujolais on November 19.

Lyon-style deli meats


These two products clearly go hand-in-hand. The fruity flavor of Beaujolais Nouveau wines is a perfect match for the texture and richness of Lyonnaise cold cooked meats (specialty sausages such as Rosette, Jésus de Lyon, and Saucisson de Lyon). Push the boat out a little further by opting for a sausage in brioche. Beaujolais Nouveau wines are best served chilled at a temperature of between 10°C and 11°C.

You can’t go wrong with regional specialties


To find a successful pairing for Beaujolais Nouveau, the easiest way to go is to choose a traditional culinary speciality from the area where the wine is produced, taking your search up as far as the Burgundy region. Eggs in red wine sauce (œufs pochés en meurette) will be deliciously appropriate because the base for the recipe is a fruity red wine reduction. Burgundy snails are another good match if they are cooked with garlic. Tablier de sapeur, a Lyonnaise specialty made with tripe, is another good pairing, as is the no-fail Lyonnaise salad which contains chicken liver, hedgehog mushrooms, hard-boiled eggs and herring.

Crayfish tails and sardines marry well


Seafood generally goes better with white rather than red wine. However, there are a few exceptions that will surprise purists, as long as they are carefully chosen. The fish has to have a strong taste for the combination to be a success. Crayfish tail gratin is one possibility, otherwise a sardine or herring salad can also work.

Pears in wine is a good idea


For dessert, don’t be afraid to use Beaujolais Nouveau as an ingredient for a fruity dish. Pears, which are in season now, can be poached in Beaujolais to soak up the wine’s flavors. Sprinkle some crushed crêpes dentelles biscuit on the fruit, or a little spice such as cinnamon. Serve with a jug of hot chocolate sauce and you’re ready to go! — AFP-Relaxnews