This is the
searchable online international food dictionary with 61,500 terms in 302 languages plus 12,690 plurals.
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The database behind this site was the loving creation of Suzy Oakes, who sadly passed away on 31st July 2011. She will be greatly missed.
A cookbook, featuring Suzy's favourite recipies is now available. People who are interested should contact Mun Flint on firstname.lastname@example.org. Currently, the cost is £12.50 plus postage and packing. All proceeds go to the Suzy Oakes Trust for Mill Road.
Description: Beaujolais is an area which forms part of the Rhône department and part of the Loire department. It lies at the southern tip of Burgundy and its AC covers some 60 communes. These are divided into Beaujolais, Beaujolais supérieur, which has more alcohol, and the slightly more highly regarded Beaujolais-Villages, mainly in the north of the region. The Beaujolais crus produce the best wines and include Brouilly, Chénas, Chiroubles, Côte de Brouilly, Fleurie, Juliénas, Morgon, Moulin-à-vent and Saint-Amour, each of which have their own AC. The area is famous for its light, juicy red wines made from the Gamay grape.The wines should be served at cellar temperature rather than room temperature. Some less expensive versions of Burgundy's white wines are available in the vicinity of Mâcon.
Most frequent country: France
Most frequent region: Beaujolais in Burgundy
See places: French food and cuisine, Burgundy
See drinks, wines etc: Beaujolais nouveau, Chiroubles, Côte de Brouilly, Fleurie, Juliénas, Moulin à Vent