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Les mets et vins (uniquement en anglais pour le moment)

Beaujolais and Beef: A Refreshing Take on Steak

Beaujolais wines add a splash of refreshment to any barbecue, especially when the main course is steak. Whether you enjoy your steaks seasoned or au naturel, the right Beaujolais Cru is sure to enhance your dining experience. We recommend a Morgon from 2009 or 2010.

There are as many cuts of beef as there are appellations in the Beaujolais region. But the wines of Beaujolais and America’s favorite grillable are connected on a more meaningful level. That is, they go great together. Just have a look at the hanger steak recipe in Chapter 3 of Lobel’s Meat and Wine, which proposes Morgon as a pairing.

And if you’re interested in further integrating Morgon into your next steak grilling experience, go beyond the pairing and whip up a Morgon-based sauce. Don’t worry, there should be enough left for you and your guests to enjoy while digging in.

Need some inspiration? This month, we’re featuring a recipe for rib steak in Beaujolais. It calls for shallots, peppercorns, parsley, and a nice Morgon, naturally.

Full recipe here

Lentil Soup and Beaujolais


1 tablespoon 1 tablespoon olive oil, 1 medium celery stalk, chopped, 1 medium carrot, peeled and chopped, 1/2 medium yellow onion, chopped.....

Heat the oil in a large saucepan over medium heat until shimmering, about 3 minutes. Add the celery, carrot, and onion and cook, stirring occasionally, until the vegetables have softened, about 10 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Season with several generous pinches of salt and pepper...

Full recipe here

Tangy Chicken Wings with Juliénas Sauce (Beaujolais)

Some ingredients: 3 lbs chicken wings, tips removed and broken at joints into 2 pieces, 1/3 cup soy sauce, 1/3 cup orange juice, 2/3 cups Juliénas, 2 tablespoons Juliénas (additional)...

Place split wings in a large shallow non-aluminum pan. Mix soy sauce, orange juice, Juliénas, garlic and gingerroot together and pour over the wings. Cover pan with plastic wrap and refrigerate overnight, turning several times in the marinade...

Full recipe here


Roasted Pumpkin Soup (Beaujolais)

Some ingredients: 1 (approx. 5 lb) medium-sized Cinderella pumpkin, cut in half and seeds removed, 2 cups of white chicken or vegetable stock, Crême Fraiche, A few cloves of garlic, 1 shallot...

Rub the cut halves of the pumpkin with salt, crushed sage, olive oil, and white pepper. Roast skin side up (flesh side down) in an oven at 350° F until flesh is tender and the pumpkin is collapsing—probably 60 to 90 minutes...

Full recipe here

Brouilly and Strawberry ice

Some ingredients: 1 cup of freshly pressed red grape juice
, 1/4 bottle of Brouilly, The zest of 2 big oranges peeled off with a vegetable peeler
, 1/2 lemon juice...

Put the wine and the orange zest in a stainless steel pan.
 Boil for 3 minutes then leave to cool.
 Then ass the lemon juice and the fresh grape juice; pour through a fine sieve to mix with the crème de cassis.
 Pour the preparation into a big enamelled or stainless steel dish.
 Put it in the freezer and mix every 15 minutes with a fork to get regular crystals as the ice forms...


Full recipe here

Hot and cold pears in Brouilly

Some ingredients: 4 pears
, 1/2 a stick of cinnamon
, 1 bottle of Brouilly, Butter...

Peel and slice the pears. Cook them in the Brouilly with the cloves, cinnamon and sugar. Take out the pears, reduce the sauce by half then thicken with the butter...

Full recipe here

Cheese & Beaujolais

Refreshing a Classic Pairing

Wine and cheese is perhaps the most time-honored pairing. The aromas, flavors and textures of wine and cheese offer delightful contrasts, yet come together in a balance of flavor that brings out the best in both. Beaujolais wines are delicious with virtually any mild or aged cheese. The suggested pairings below offer a refreshing take on this classic pairing.


Brie and Moulin-à-Vent

Brie is a soft French cow’s-milk cheese that is best served very fresh. Its creaminess mingles nicely with the full-bodied wines of Moulin-à-Vent, which give off aromas of iris, spice and ripe fruit after only a few years of aging. The perfect pairing when your main course has left you with an appetite.


Camembert and Juliénas

A soft, white-rinded French cow’s-milk cheese, Camembert is perhaps France’s favorite fromage. Very rich and just a little strong, Camembert tastes best opposite the earthy, weighty wines of Juliénas. While the Camembert found stateside is delicious, it is made of pasteurized milk. If you’re ever lucky enough to visit Normandy, be sure to taste an authentic Camembert, which is made of unpasteurized milk.


Epoisse and Morgon

Epoisse is a soft French cow’s-milk cheese. Smear-ripened and intensely rich, it is an adventurer’s cheese that needs an equally bold wine to reach its full potential. Pair Epoisse with a 2009 or 2010 Beaujolais from central Morgon, where the wines are full-bodied and carry aromas of kirsch.


Mimolette and Saint-Amour

Mimolette is a semi-hard French cow’s-milk cheese that is perfect for snacking. Enjoy it with a Saint-Amour for a pairing that’s delicious on its own or after dinner. Mimolette can sometimes be tricky to find, but can be substituted with an aged, sharp cheddar. Mimolette and cheddar often resemble each other in color and flavor, and both taste great with Saint-Amour.


Muenster and Chénas

Muenster is a semi-firm French cow’s-milk cheese easily identifiable thanks to its reddish rind. Its flavor ranges from mild to sharp depending on the cheese’s age. Paired with a two to three-year-old Chénas, a gentler Muenster nicely substitutes dessert when you don’t want something swe



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