Beaujolais – The Perfect Pairing for Charcuterie

Perhaps my favorite pairing ever is the harmonious match of Beaujolais and Charcuterie. Both of these are things we love deeply here at Bar Boulud. After all, when Chef Daniel opened this restaurant, he wanted it to stand as a testament to the region from whence he came: these are two staples of the Lyonnaise sense of the culinary world. Both have an earthy savor to them; but Beaujolais brings brightness to the subtly rich texture of Charcuterie.

I thought it would be a good time to explore a few different producers across multiple Crus: some a little under-the-radar, some more well known. Everything out of 1.5L this week, we’ll pour them all with a little chill, as it hasn’t gotten too cold quite yet. Hope to see you this week!

MONDAY (09/09) & TUESDAY (09/10)
Frederic Aublanc,
Beaujolais Villages ‘Bachasse’ 2014 

Joseph Chamonard,
Morgon 2012

THURSDAY (09/12)
Domaine des Billards,
Saint-Amour 2015

FRIDAY (09/13) & SATURDAY (09/14)
Bruno Debize,
Vin de France 2013

SUNDAY (09/15)
Marcel Lapierre,
Morgon 2016