Le Beaujolais Nouveau est arrivé but what to eat with it?

With wines from the 2007 vintage from the southern hemisphere having been on the shelves for a few months now the annual release of Beaujolais Nouveau has become a bit of a non-event in the UK. So much so that I’d totally forgotten all about it until I spotted an elderly Morris Minor trundling a few cases up the motorway to Calais yesterday and bottles all over the tables of our restaurant in Bergues (about which more next week).

I have to admit that ‘nouveau’ is not the most rewarding experience in the wine world (the so called Beaujolais ‘crus’ from villages such as Fleurie, Chiroubles and Morgon are much riper and more intense) but it’s fun to crack open a bottle or two with friends. And I’d suggest you go for the obvious-but-none-the-worse-for-it pairing of charcuterie. A selection of saucisson, paté, rillettes and perhaps some jambon de Bayonne or mountain ham with some cornichons (gherkins), fresh radishes, butter and a good crusty baguette or two followed by a nice mature but not overripe Camembert or Brie. I’d also suggest you chill your ‘nouveau’ for 30 minutes in the fridge before you serve it.

If you’re feeling more adventurous you could try it with a Chinese takeaway avoiding stronger dishes such as crab or ribs in black bean sauce. I think it would go pretty well with sushi. And if you’re anywhere warm enough to eat outside try it with a duck or chicken salad with some red fruits such as sun-dried cherries or pomegranate seeds. Or with the Thanksgiving turkey leftovers.