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 talk about fried chicken. It is a perfect food (when made correctly, of course): the tender, moist interior and the crunchy, salty, skin do that magic contrast act that gets our tastebuds out of bed in the morning. And cooking the bird in breaded pieces rather than whole improves upon nature with respect to the crunch/meat ratio.