VinePair: Beaujonomie by the Sea: Beajolais Is an Unexpected Pairing with Seafood
“If you’re still the type to doubt a seafood-red combination, or don’t know where to begin with the abundance of Beaujolais fruit, don’t worry! We got some evidence from a few chefs: Andrew Zimmerman of Sepia in Chicago, Chris Royster of Flagstaff House in Boulder, and Allison Plumer, formerly of Red Hook Tavern in Brooklyn, have all prepared different seafood dishes— from wild king Atlantic salmon to sea scallops to monkfish — with each dish showcasing the way Beaujolais can simultaneously coax out the tender salty-sweetness of ocean proteins and provide that essential thirst-slaking acidity (kind of like a squeeze of fresh lemon).”
