One of the things that continues to surprise me about France is that this country is so varied. Those who think they know France because they have spent a lot of time in Paris are missing out on treasures. Every town is specific, and yet similar in ways that all French towns share. Specific treasures of the Beaujolais region just outside Lyon are the pierre d'or --- gold-colored stones from local quarries which make up the building material for the simple homes and the castles in the region.
The main town in the region is Villefranche. Many familes in the area make the signature Beaujolais wine from the region's grapes. Beaujolais is different from other wines. It's a young wine, consumed soon after the harvest. Both white and red wines are made from Beaujolais Gamay grapes.
Foods that go well with Beaujolais wine
Beaujolais red wine complements a cheese course quite well. The lack of tannins in the wine allow the string cheese to dominate but there is still enough "there there" (to steal a phrase from Getrude Stein).
I also find Beaujolais red is just right for a good roasted duck or roasted chicken meal for a main course.
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