Cookin’ on the Coast – Season 13, Episode 13:
Louis Jadot Beaujolais-Villages with Tourtière
In Episode 13 of Cookin’ on the Coast Season 13, we lean into the heart of holiday tradition, pairing Chef Heidi’s comforting, spiced Tourtière with a global icon of French winemaking: the Louis Jadot Beaujolais-Villages.
This selection is more than just a bottle of wine; it is a gateway to the history of Burgundy. The story of Maison Louis Jadot began in 1826 with a single parcel of vines and was formally established as a house in 1859. For over 150 years, their vision has remained the same: to maintain the grandeur of Burgundy’s great terroirs.
This specific Beaujolais-Villages is crafted from 100% Gamay grapes grown in the granite and sandy subsoils of northern Beaujolais. Unlike many mass-produced versions of this style, Louis Jadot utilizes traditional Burgundian vinification, eschewing carbonic maceration to create a wine with more weight, structure, and a deep, rich expression of the fruit. The result is a medium-bodied, juicy wine that balances fresh acidity with expressive aromas of strawberries, black cherries, and subtle spice. It’s no wonder this has become America’s #1 French red wine, offering a perfect bridge between “easy-drinking” accessibility and “high-quality” complexity.
Head to a Liquor Plus liquor store near you to pickup the Louis Jadot Beaujolais-Villages.
Chef Heidi’s homemade Tourtière is a masterclass in French-Canadian heritage. This hearty meat pie features a savory blend of ground beef and pork, slow-simmered with aromatics and encased in a remarkably flaky crust made from a combination of cold butter and lard.
The true magic of this dish lies in its seasoning. While the meat provides the substance, the soul of the dish comes from a warm, aromatic spice blend of cinnamon, cloves, allspice, and nutmeg. These “baking spices” provide a sweet, earthy depth that defines the winter season, while grated russet potato is used to bind the juices, creating a thick, luxurious filling that is both rustic and refined.
This rich, spice-forward profile requires a wine that can offer a “lift” to the heavy pastry while harmonizing with the complex aromatics—making the Louis Jadot Beaujolais-Villages an exceptional partner.
Paired with this historic French red, the result is a demonstration of holiday culinary synergy:
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Cutting the Richness (Acidity and Red Fruit): The Tourtière’s crust is buttery and the meat filling is rich in umami and fats. The vibrant acidity and juicy “red plum” and “candied berry” flavours of the Gamay act as a palate cleanser, cutting through the pastry and meat to ensure every bite feels as fresh as the first.
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Harmonizing with Warm Spices (Spice Synergy): One of the most beautiful aspects of this pairing is the interaction between the wine’s subtle “spice notes” and the cinnamon, cloves, and nutmeg in the pie. These elements latch onto one another, enhancing the warmth of the dish and bringing the floral aromas of the wine to the forefront.
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Complementing Textures (Medium-Bodied Weight): Because Louis Jadot uses traditional vinification, this Beaujolais has a “nice weight on the palate” that many lighter reds lack. It is substantial enough to stand up to a dense beef and pork filling without being so tannic that it overwhelms the delicate spices of the dish.
This pairing proves that holiday classics are best served with wines of equal heritage. The Louis Jadot Beaujolais-Villages provides the brightness and elegance needed to make this savory French-Canadian staple truly sing.
Grab the recipes below and all the ingredients at your local Country Grocer:
Liquor Plus Sponsors Cookin’ on the Coast
Each week, Liquor Plus sponsors the Pairings segment of Cookin’ on the Coast on CHEK. The show features unique food and drink pairings offered by BC suppliers, with recipes created by Chef Heidi Fink and sponsored by Country Grocer. All of the beverages featured on the program can be found in Liquor Plus stores across Vancouver Island.
