When those who remember real Beaujolais describe it, they make my mouth water: a light, grapy, fizzy, tart, quaffable red wine. Bring on the gras-double (tripe with onions and parsley), the boudin aux pommes (blood sausage with baked apple), the cervelas aux pistaches et truffes (sausage stuffed with pistachio nuts and black truffles). With real Beaujolais, we can handle it.
