Beaujolais is located north of Lyon and has a longstanding history of astounding winemaking. Beaujolais is known for being fruit-forward with dark fruit such as raspberries and cherries while being luscious and smooth on the finish. Beaujolais is usually best drunk young within a couple of years after release although Cru Beaujolais can be aged for ten years. Beaujolais pairs well with red meat, fish, chicken and is light-bodied enough to go well with salads and other appetizers. Cru Beaujolais pair well with earthy mushroom dishes and rissotos as the acidity can cut through a creamy risotto well.