Tam discovers exactly what does and doesn't go with beaujolais in a sequel to her other recent food-and-wine pairing articles Nectarines, goat's cheese and English pink, Steak and white wine and Tasting cool.
When beaujolais is mentioned in the context of food-and-wine pairing, by far the most common suggestions are Christmas or Thanksgiving. It's one of those gregarious wines that just seems to get on with everything. It doesn't dominate the conversation, but neither is it a blank canvas. It's got the acidity, the slimline (but engaged) tannins, the bright fruit. It breezily converses with fish, fowl, meat...