Beaujolais: A Versatile Partner for Hunter’s Chicken #winophiles
Beaujolais Flows Freely
After spending two weeks in various areas in France, I was impressed by the dedication to local wines. During a week in Lyon we found that Beaujolais was the typical “house” red wine, with Macon being the normal source of a local white. Beaujolais pairs beautifully with charcuterie, cooked sausages, braised meats, roast chicken, and even fish. It’s an excellent choice for gastronomic fare and also traditional “bouchon” cooking. How’s that for versatile?
As red wines go, Beaujolais is typically:
- lighter in body, emphasizing bright fruit,
- possessing excellent acidity (translation: food friendly),
- with low tannins (less of that astringent sensation in your mouth)
- without obvious oak influence
- chillable, so makes for a great summer red (less useful now, but remember this next summer!)
We were introduced to Chateau Buffavent during a visit organized by our cousins in Lyon. Thanks to Roland and Kay!
Chateau Buffavent Beaujolais Vieilles Vignes 2014 (7.5 € at the winery)
Eye: Clear, pale ruby with a purple edge.
Nose: medium intensity. Fresh blackberries, blackcurrants. Bright fruit dominates. Nice, freshly cut herbs behind.
Mouth: Bright, mouthwatering acidity, low tannins. Fresh blackberry fruit with nice medium length finish. Delicious and gulpable.
Other grapes are allowed in Beaujolais. Gamay (red) is by far the largest planting, but they grow some nice Chardonnay for the occasional Beaujolais Blanc.
Chateau Buffavent Beaujolais Blanc Vieilles Vignes 2013 (7.5 € at the winery)
Eye: clear, medium gold
Nose: Medium+ intensity. Clean, sweet fruit, lemon pie filling, mild nutty oak and cooking spices. Oak was more obvious on day 1. Day 2, much less obvious.
Mouth: medium+ body. medium acidity. Nice rich, creamy mouthfeel backed up with nice medium+ acidity but not tart. Medium finish, very nice.
In Lyon, we had lots of adventurous foods: snails, raw oysters, sausages made with unnamed animal parts, head cheese, veal tripe. I love those adventurous foods, but they don’t always play well at home! Today we’re enjoying a simple fall chicken stew, with plenty of vegetables and mushrooms. A perfect foil for Beaujolais – blanc and rouge!
Poulet Sauté Chasseur and Beaujolais
The dish paired well with both wines, it boils down to personal preference: white or red? The earthy flavors lent by the mushrooms, carrots, leeks and shallots paired with the undertones in the rouge, while the lighter body of the wine matched well with the lean chicken. The blanc was refreshing and kept interest in the next bite. Day 1, the oak was present but not overpowering, I thought it would have been an even better match on day 2!
Sounds fancy, but this is comfort food through and through. A nice fall themed chicken stew. Ingredients Instructions
Poulet Sauté Chasseur or Hunter's Chicken
Sounds fancy, but this is comfort food through and through. A nice fall themed chicken stew.