beaujolais
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Wine has been grown in Beaujolais since the 7th century. Until the French Revolution, the region was a sparsely populated area of little viticultural interest.
The wines found their way to the important Paris market only in the 19th Century, but had to wait until after the 2nd World War to achieve international fame. One result of international fame, however, has been the explosive growth of the appellation, and the region is now, largely, a monoculture of farming Gamay Noir à Jus Blanc at tremendously high crop loads to satisfy the needs of large “brand” Beaujolais. The granite soils of the region, perfectly suited to the Gamay show their best in the hands of the small farmer/vigneron.
The more distinct, AOC Beaujolais-Villages covers vineyards surrounding 39 villages in the granite hills of northern Beaujolais.
The Mâconnais and Beaujolais wines go hand in hand with cuisine of Lyon. Featured prominently are dishes made with the AOC chickens of Bresse – Coq au Vin is a regional favorite. Saucisson, both hot and sweet, stewed in red wine or served à la rosette or en brioche are also popular.
In general, the heartiest whites from the Maconnais and reds from Beaujolais are best with rich, buttery, thickened sauces and ragouts. Typical cheese pairings include Chevre, Tomme de Savoie, Bleu de Bresse and Emmental.