dinner

[Randy Caparoso]

Valerie, happened to be scrolling through and noticed your question about Beaujolais wasn't answered. Sorry. Beaujolais is a type of red wine from the region of Beaujolais, in the lower part of Burgundy in France. They use only the Gamay Noir grape by law, and the result is generally a very soft (low tannin) fruity wine (flavors of strawberry and other red fruits, and more perfumey purpley/black fruits like plums. Beaujolais also has a touch of zesty natural acidity, which is why Burgundians often drink it with weird things like eggs scrambled with balsamic vinegar, and maybe chives and bacon bits (for lunch or dinner, not breakfast!).

I'm sure that you read somewhere that Beaujolais can be good with salads, and it's true -- but for me, mainly if you use things like warmed, rich, winey red wine or balsamic vinegars. Sherry vinegar if augmented with meats like pork, crispy charred beef, chopped gizzards, etc. Therefore, it would probably do just fine with your spinach chicken salad. But do use a good, dark, aromatic vinegar with mild olive or walnut oil. As for the Beaujolais, select a good brand of Beaujolais Villages or one of the softer "grand crus" bottlings sold under names such as Chenas, Julienas, Fleurie, St. Amour, Regnie, or (my favorite for these purposes) Chiroubles. Also make sure that it is a 1997 or younger (don't take chances with Beaujolais more than two and a half years old, since it is usually a red wine to drink young). Consult your retailer for recommendations -- telling him you need something young and very fruity since you'll probably serve it a little chilled (I recommend serving it about 60 degrees Farenheit, which means about an hour in the refrigerator).

Let us know how it goes!