Wine pairing guide
Beaujolais pairings: cheese, charcuterie & more
Beaujolais goes best with pâté, saucisson sec, Comté, brie and roast-turkey flavors. Juicy fruit, low tannin and a light chill make it the easiest red for Thanksgiving boards.
- Body
- Tannin
- Acidity
- Sweetness
Serve: 55°F, lightly chilled
#2Saucisson SecFrench dry sausage and a French picnic red.
#3Rosette de LyonLyon's own salami with the Lyon region's wine.
Gamay from southern Burgundy: fresh, juicy and low in tannin. Serve it cool. It works with almost every cheese and every cured meat.
The best pairings for Beaujolais
| Pair it with | Why it works | Rule |
|---|---|---|
| Pâté de CampagneCured Meat & Seafood | The Lyon bistro pairing. | What grows together goes together |
| Saucisson SecCured Meat & Seafood | French dry sausage and a French picnic red. | What grows together goes together |
| Rosette de LyonCured Meat & Seafood | Lyon's own salami with the Lyon region's wine. | What grows together goes together |
 ComtéCheese | Nutty cheese and bright fruit. | Match the weight |
 BrieCheese | Low tannin means no bitterness with soft cheese. | Match the weight |
 MorbierCheese | Mild, earthy French cheese. | What grows together goes together |
| Cranberry SauceSpreads, Jams & Honey | Tart berry sauce and berry-bright wine: the Thanksgiving match. | Acid cuts richness |
 Prosciutto di ParmaCured Meat & Seafood | Silky ham and a soft red. | Fat tames tannin |
 CornichonsPickles, Olives & Briny | One of the few reds that can take a pickle. | Acid cuts richness |
 Whole Grain MustardSpreads, Jams & Honey | Mustard's bite with juicy fruit. | Acid cuts richness |
| Roasted ChestnutsNuts & Seeds | Autumn flavors for an autumn wine. | Match the weight |
Skip these with Beaujolais
- Stilton Strong blue buries a light red.
- Smoked Gouda Heavy smoke flattens the fruit.
- Dark Chocolate Too bitter for a light, fruity wine.
Boards to pour Beaujolais with
Why these work
- What grows together goes together Foods and drinks from the same region grew up on the same tables, so Manchego and Rioja or Parmigiano and Lambrusco rarely miss.
- Match the weight Light with light, bold with bold. A delicate cheese disappears next to a heavy red; a pungent one flattens a crisp white.
- Acid cuts richness Bright acid in wine, fruit or pickles rinses butterfat off your palate, so the next bite of a creamy cheese tastes as good as the first.
- Fat tames tannin Tannin grips your tongue; fat and protein give it something softer to grab, so a firm red tastes smoother next to aged cheese or salami.
Similar bottles: Pinot Noir · Champagne & Prosecco · Belgian Ale · Chardonnay
Planning Thanksgiving & Friendsgiving? See the full board plan.
Beaujolais pairing questions
Is Beaujolais good for Thanksgiving?
It's the classic choice: light, juicy, low tannin and friendly with turkey, cranberry and a big cheese board.
Should Beaujolais be chilled?
Yes, lightly. About 55°F, 20–30 minutes in the fridge.
What charcuterie goes with Beaujolais?
Pâté, saucisson sec and rosette de Lyon, all from the same corner of France.
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