Cool Beaujolais with Tomato Tart
A Recipe, Revisited
by Jane Augustine
© Michael Bargo
© Michael Bargo
Lunch at Château Thivin
© Tom Wolf
Alex Foillard
© Jimmy Hayes
© Tom Wolf
Charly Thévenet in Morgon
© Jimmy Hayes
Since we launched our first wine club over fifteen years ago, members have received tailor-made recipes inspired by our selections. This series, “A Recipe, Revisited,” features one such recipe from the archives, chosen, prepared, and reimagined with new pairings by one of our writers.
© Michael Bargo
© Michael Bargo
Lunch at Château Thivin
© Tom Wolf
Alex Foillard
© Jimmy Hayes
© Tom Wolf
Charly Thévenet in Morgon
© Jimmy Hayes
Since we launched our first wine club over fifteen years ago, members have received tailor-made recipes inspired by our selections. This series, “A Recipe, Revisited,” features one such recipe from the archives, chosen, prepared, and reimagined with new pairings by one of our writers.
Cool Beaujolais with Tomato Tart
A Recipe, Revisited
by Jane Augustine
It’s officially tomato season on the East Coast. Last Sunday morning I bee-lined it to the produce stand at my farmer’s market that sells Jersey-grown tomatoes where, not surprisingly, a line was already forming. Every year they have the best selection of plump and colorful heirloom varieties: orangey-red Beefsteaks, golden Persimmons, and rosy Brandywines. I handpicked a few, inspecting each one carefully. For lunch I planned to make Chef Chris Lee’s tomato and goat cheese tart, which has so few ingredients that flavorful and fragrant tomatoes are a must. At home, I was already chilling down some Beaujolais to crack open when my tart came out of the oven.
My favorite Beaujolais to put on ice are those that are a bit lighter in tannin, which is the case with the 2024 vintage across the board. I found Alex Foillard’s Brouilly, a silky-smooth and thirst-quenching Gamay, to be particularly easy-drinking, so much so I sipped on it for my apéritif while rolling out the buttery crust and sampling tomato scraps. Later, I pulled Charly Thévenet’s Morgon, which is a similarly elegant, loosely-knit Gamay, with the prettiest aromas of red peppercorn.
When my tart was ready, I began to notice the ways in which cool Gamay brought out the sweeter side of the warm tomatoes. I imagined other wines that would work well in this moment: Thivin’s bright and earthy Côte-de-Brouilly, a quintessential lunchtime Beaujolais whose violet essence could enhance anything you set alongside it, or Chignard’s perfumed Fleurie, a wine so uplifting, one glass can change your whole mood.
Of course, there are countless recipes to dream of making this tomato season, but this tart was just perfect on a Beaujolais-at-noon kind of Sunday.
Wines In The Collection
Alex Foillard France | Beaujolais
A generous dash of plump, sun-ripened fruit enveloping a granite core.
Jean-Paul et Charly Thévenet France | Beaujolais
If Beaujolais were Burgundy, we might consider Morgon to be Vosne-Romanée, with its haunting perfume and silky texture.
Château Thivin France | Beaujolais
Brambly and mineral, this bottling exudes both the convivial charm of Gamay and the crunchy intensity of the Côte de Brouilly.
Domaine Chignard France | Beaujolais
Showcasing notes of brambly fruit, violet, stone, and smoke, Les Moriers offers so much to love.
France | Beaujolais
A generous dash of plump, sun-ripened fruit enveloping a granite core.
France | Beaujolais
If Beaujolais were Burgundy, we might consider Morgon to be Vosne-Romanée, with its haunting perfume and silky texture.
France | Beaujolais
Brambly and mineral, this bottling exudes both the convivial charm of Gamay and the crunchy intensity of the Côte de Brouilly.
France | Beaujolais
Showcasing notes of brambly fruit, violet, stone, and smoke, Les Moriers offers so much to love.
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