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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.

And now to return to Shake Shack for their latest creation, the Chick'n Shack. This sandwich is a buttermilk-marinated chicken breast, perfectly deep fried in a crispy bound batter, served on a potato roll with shredded lettuce, pickles and a herb mayonnaise. The mayo has parsley, thyme and chives and adds a lot of flavor. The meat is moist and juicy as properly deep fried food seals in moisture. I bought the sandwiches on consecutive days at the Shack in Madison Square Park.
We tried three Cru Beaujolais  with them. 2013 Guy Breton Morgon VV... "Too big and too bold." 2013 Chignard Fleurie Les Moriers...  "Too light!" Sipping the 2014 Domaine du Vissoux Brouilly Pierreux... and we exclaimed, "This one is just right!: Now we are all feeling a little tired from all the Beaujolais and need a nap!"
John Truax

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