Beaujolais Any Day

It’s all about the details – or so they say – and that’s absolutely true of wine pairing. Little things can have big impact. Tina makes her delicious Split Pea Soup a little differently each time – depending on what vegetables and protein we have on hand.  When it’s a pure vegetarian dish – no meat – then I like to pair it with white wine. But when she adds in some bacon, ham or, as in this case, pancetta, it opens the door to red wine. That umami flavor and fattiness of the meat give the soup a slightly different mouth feel – a little bigger and a little heavier on the palette. Still, lentils are more delicate than a hearty stew or thick sirloin, so a more delicate red is in order. I chose Georges Duboeuf Beaujolais Villages, which is very widely available and only about $15/bottle. Beaujolais is a very under-appreciated wine in my opinion. It’s made in Burgundy from the Gamay grape, and is often overshadowed by its more renowned relative, Pinot Noir. And while it tends to be less complex and not as likely to age well as Pinot, Beaujolais goes very nicely with lighter red meats and white meats. I love it with Turkey and Ham. It doesn’t steal the spotlight, but gets an Oscar for it supporting role, offering nice red fruit, light tannins, and in this case, a little hint of black tea. It’s medium body has enough weight to bring out the best of the pancetta and its acidity and fruit are a perfect counterpoint to the soup’s vegetal flavors.