With some serious French wine credentials, this wine is made by Sylvie Dufaitre Genin whose family have been making wine here since 1752. She owns just under 12 hectares of Brouilly on the typically granitic soil of Beaujolais. The wine is light bodied but full of concentrated flavour and is brimming with strawberry, raspberry and cherry.
Fun fact: Beaujolais is the largest of all the districts of Burgundy. The red wine used to make Beaujolais is Gammay which is an ancient cross between Pinot Noir (the famous grape variety used in other Burgundy wines) and Gouais.
Food suggestion: Beaujolais will match with the same foods as Pinot Noir, so try with ham, pate, brie, camembert (if not over-ripe) and chicken with tarragon and even beef stewed in red wine or stroganoff.