Beaujolais nouveau. It’s a wine you’ll hear people getting excited about at this time of year... but why? It’s a red wine made from Gamay grapes produced in the Beaujolais region of France - so far so normal right? It is also the most popular vin de primeur, fermented for just a few weeks before being released for sale on the third Thursday of November. It is famous for races by distributors to get the first bottles to different markets around the globe. Being so young, the profile is juicy, jammy and not overly complex but it does have an eminently quaffable quality.
So, with Beaujolais Nouveau in mind we asked our cheesemongers to select cheeses to pair with this seasonal wine.
Wigmore. This sweet and creamy Brie style is made with sheep’s milk. Not usually a cheese that lends itself to pairing with reds, the youthful quality of the wine matches well with this English bloomy rinded cheese.
Ashcombe. This semi firm washed rind cheese is full of umami notes that contrast with juiciness of the wine. Based on a traditional Morbier recipe, this style of cheese generally works well.
Rachel. A semi firm, sweet and fruity goats milk cheese made in Somerset, the gentle goatiness doesn’t overpower the wine!
