Beaujolais Pairings

“I like to use soy sauce in pizza dough and burgers,” says chef Tim Cushman. “It fills in flavor holes that salt doesn’t.”

Pairing: 2010 Marcel Lapierre Morgon

This hearty stew called garbure, from southwestern France, is loaded with vegetables, beans and meat, the exact ingredients depending on availability. Jacques Pépin's version includes ham hocks and cabbage and is topped with toasted bread smothered in melted Gruyère cheese. Traditionally, anyone eating the stew would add some red wine to the last few spoonfuls of broth and sip it straight from the bowl.

Pairing: 2010 Clos de la Roilette Fleurie

Grilling gives foods a great smoky flavor, but for even more of that flavor, turn to wood-fired ingredients like smoked paprika and chipotle chiles.

Pairing: 2011 Terres Dorées l'Ancien Vieilles Vignes Beaujolais

“I don’t eat veal very often, but when I do indulge, I enjoy it,” says Amanda Hallowell, who buys her veal from a local butcher shop that raises its cows on grass, the old-fashioned way. Here, she pan-fries veal chops in a panko crust and serves them with a tangy sauce made with crème fraîche and lemony fresh sorrel.

Pairing: 2010 Château des Jacques Moulin-à-Vent

For Paula Wolfert, this rustic Lyonnais dish is comfort food. Slow cooking transforms red wine vinegar, tomato, shallots, garlic and a touch of honey into a perfectly balanced sauce for chicken.

Pairing: 2010 Henry Fessy Morgon

This giant Provençal casserole is called a panade. It’s a gooey, crispy meal-in-one.

Pairing: 2010 Georges Duboeuf Domaine des Rosiers Moulin-à-Vent

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The fried chicken in these crispy tacos calls for a light-bodied red that can match the dish in richness, but that doesn't have too much tannin. Beaujolais from France is a great choice.

Pairing: 2010 Georges Duboeuf "Flower Label" Morgon

Home cooks can pair baked eggs with cheese polenta, evoking Bouley's Comté foam with polenta puree.

Pairing: 2010 Potel-Aviron Vieilles Vignes Moulin-à-Vent

Serve the beef with fresh lime wedges instead of a dipping sauce.

Pairing: 2010 Château Thivin Côte de Brouilly

These pounded, breaded and fried chicken cutlets, with their crisp golden crust, were Linda Meyers's childhood favorite. "If guests were coming over, my mom would add a butter sauce," she says. Here, she creates her own butter sauce, made with fresh sage and lemon, and serves the dish alongside a simple salad with Italian vinaigrette.

Pairing: 2010 Villa Ponciago La Réserve Fleurie