Cru Beaujolais works well at Thanksgiving due to its light body and fruity flavor profile. High levels of acid make it a great wine to pair with food, especially with white meats such as turkey. When pairing red wine with white meats and foul, you want to steer away from heavier reds such as oak-aged Cabernet and Syrah and focus more on wines that will complement the meat rather than overpower it. Beaujolais is always a great choice at Thanksgiving.

Raphael Saint Cyr is the fourth generation Vigneron at the newly named Domaine Saint Cyr.  Formerly Domaine de Bellevue, started by Raphael’s great-grandfather, they are based in Anse in the southern edge of Beaujolais.

Raphael took over in 2008 and immediately took over vines in the Northern Crus of Morgon, Regnié, Chénas, and Moulin-à-Vent.