The Story of the Chick'n Shack sandwich and the Three Cru Beaujolais
Beaujolais is perhaps the most versatile wine to accompany almost all foods. Probably not good with a caramel stout brownie sundae float, but I have not tried it. However, in Lyon, a town that celebrates food, Beaujolais is served with virtually everything. A salad with warm chicken livers in a mustard vinaigrette? Check. A spinach salad with lardons and warm vinaigrette made with the bacon fat. Cool bottle of Beaujolais--yes! Salmon? Very nice with Fleurie. A roast chicken and Regnie? Yes please. Steak and fries: Morgon. Blood sausage and Chiroubles? Why not.
Let's say you want Thai food and it is kind of spicy. The fruit in 100% Gamay Beaujolais and Cru Beaujolais can handle the heat of the chilis. Same thing with Tacos al Pastor or Chiles Relleno or some nice tamales. Too bad the taco trucks can't sell Beaujolais. If you want Peking Duck, the hoisin sauce is a fabulous match with the fruit of these wines. If you are going to have hot and spicy Hunan or Sichuan food that would destroy a delicate Burgundy, a Beaujolais can handle the heat. Remarkable versatility from one wine.