Hot Oysters

Every year, wine enthusiasts celebrate a major event – the arrival of the new Beaujolais harvest. This eagerly awaited occasion is joyfully celebrated around the world, but especially in France. Now, the burning question is: what should accompany a bottle of this young wine? Traditionally, it's a platter of cured meats (charcuterie) and cheeses. For this special occasion, the popular pork sausage known as une rosette lyonnaise is a must, along with young and incredibly aromatic cheeses. According to a friend of mine who is an expert in wine and food pairing, the best cheeses to enjoy with Beaujolais are: Brillat-savarin — a delicate cow's milk cheese with white mould, offering a creamy taste with hints of bitterness and mushrooms. Saint-marcellin — a small, round and incredibly aromatic cheese with fruity, mushroomy and nutty flavours. Beaufort d'été — a dense, almost hole-free hard cheese with a subtle nutty taste, sometimes called the "prince of Gruyères". Cervelle de canut — a Lyon-originated soft cheese dip with garlic and herbs. Raclette — a dense semi-hard pressed cheese with an intense aroma and rich flavour. You can also pair Beaujolais with lightly cooked meats or bruschetta with sun-dried tomatoes. And for a delightful surprise: try Beaujolais Nouveau with oysters to break the stereotype that they only go with white wine. You can even prepare them hot for a unique twist on this classic pairing.