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Wine Wednesday|Pairing Beaujolais with Sundried Tomato Meatloaf

Wine Wednesday!

Yet another quick-and-dirty wine weigh-in due to the insanity of the holidays.*

A while back, when we were still on track with our once-a-week** wine/dinner pairing, we did a wonderful meatloaf from our wine paring guide Wine Food & Friends

Our expert from the book suggested a Beaujolais to pair with her excellent Sun-Dried Tomato Meat Loaf with Red Currant Sauce (page 114):

The sauce itself (which had a black current preserve instead of a red current and was magically delicious) also includes a bit of Beaujolais.  While the meal was stellar, the wine…fell flat.  I have come to the conclusion that I just do not like French wine.  It has an earthy flatness and a dryness that, had you asked me if I generally liked (without offering me a taste), I would have guessed yes.  One of the reasons I love this experiment so much is that I am continually learning the difference between what I thought I liked, and what I really do like.

The meatloaf is a winner, to be sure.  But we will not be trying this Beaujolais again.  I’m not crossing the varietal off the list completely, but I’m starting to lean heavily toward agreeing with my American-wine-favoring peeps in the Judgement of Paris – California seems to be the place I want to be when choosing a wine.

Box Wine Rating Recap:

Louis Jadot Beaujolais

Rating: ★½☆☆☆ 

Paired with Sun-Dried Tomato Meat Loaf with Red Currant Sauce

Rating: ★★☆☆☆ 

Until next week!


*Every year I plan to plan, and every year…
**It’s the post of hyphens today!

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