Country: France
Region: Beaujolais
Style: Fleurie de Lis

Ah, je t’aime, Beaujolais. You’re so much more than the cotton candy flavored stuff that fills up grocery store shelves before Thanksgiving. Discovering how amazing Beaujolais can be is like getting an A on a test you didn’t study for. Gamay, the grape used in Beaujolais, is a cousin of Pinot Noir and produces classically light-bodied red wines that are loved for their delicate floral aromas, subtle earthy notes, and surprising ability to pair with a wide variety of foods (more on that in a moment.)  It’s one of those wines where a large part of the fruit character is derived from the aromas and not as much in the taste. Reds with high natural acidity and low tannins pair shockingly well with a wide variety of foods, including fish. So, if you want red, but you’re at a loss as to what to serve with dinner, just reach for a Beaujolais.  While most examples are on the featherweight side, this 2020 has some heft so don’t rule it out with a steak.