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  • Writer's pictureCulinary Cam

The #Winophiles Beaujolais Line-Up Plus Crique Ardéchoise + Château Thivin Beaujolais Villages Rosé

This month I am hosting the French Winophiles event. You can read my invitation.


This weekend, the group will be sharing articles with pairings for Beaujolais wines. We won't have a chat since I have two live events that weekend. But this is what the French Winophiles are posting...



And to whet your appetite for our recipes, I'm starting off with a French dish and a Beaujolais Rosé.


Crique Ardéchoise


  • 4 to 5 cups shredded potatoes

  • water

  • 4 to 5 cloves garlic

  • 3 large eggs

  • 3 to 4 Tablespoons flour

  • 1 teaspoon baking powder

  • 1 teaspoon freshly ground salt

  • 1 teaspoon freshly ground pepper

  • 2 Tablespoons fresh herbs (I used a mixture from our garden, including parsley, thyme, and oregano)

  • Also needed: cheesecloth; oil for the skillet



Place the potatoes in a bowl and cover them with cold water. Let them soak for at least ten minutes. Line a colander with cheesecloth and drain the potatoes into it. Gather the edges of your cheesecloth and squeeze until you express as much liquid as you can.


Place the potatoes into a mixing bowl and add in all the other ingredients. Stir until well-combined.


Heat oil in a skillet, then spoon 1/3 cup of the potato mixture into the pan. Flatten the mound with the bottom of your measure cup and let cook for 2 to 3 minutes or until the bottom is golden brown and nicely crisped. Flip over and cook for an additional 2 to 3 minutes. Serve while still warm.


2022 Château Thivin Beaujolais Villages Rosé

Only 2% of Beaujolais production is Rosé. That makes the Château Thivin Rosé one of the world’s most rare wines.


Château Thivin is located in the Côte de Brouilly, an ancient volcanic mound that juts dramatically from the Beaujeu Valley floor, about 30 miles north of Lyon. Each section of the Château Thivin vineyard is harvested and fermented separately, to preserve the differences in terroir. The grapes are fermented in whole cluster, then transferred into cuve (vats or tanks) by gravity without crushing or destemming. Each vintage spends time in large oak foudres before bottling. The final wine is a curated blend of these cuvées.



The wine pours a delicate, pale pink. On the nose, aromas of red berries abound. On the palate the wine is lightly tannic with a lively acidity. It paired nicely with the crispy Crique Ardéchoise.


I look forward to seeing all of the pairings from the group later this week. Stay tuned!

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