Hot, golden, bubbly, and cheesy - this one’s an ode to National Cheese Day, and it does not disappoint. We’re leaning hard into cozy, cheesy comfort with this French onion soup-inspired dip. And yes, the wine actually made me cry.
The Wine
If you’re looking for a red wine to serve with a rich, cheesy dip like this, Cru Beaujolais is one of the best (and most delicious) choices. Or my absolute favourite Beaujolais-Villages, which is insanely well-priced for the quality. It’s linked at the end of this post with a few other options!
Cru Beaujolais refers to wines made from the grape Gamay in one of the ten designated crus (or top vineyard areas) of Beaujolais, like Fleurie or Morgon. These wines are more serious and structured than the lighter Beaujolais Nouveau or Beaujolais-Villages styles, yet they still have that signature brightness and juiciness that makes them perfect for warmer weather (and pairing with dip).
My Recommendation: Anne Sophie Dubois Fleurie ‘Les Cocottes’
If you’re used to bubblegum-style Beaujolais Nouveau, this is not that. This is next-level Beaujolais, and in my opinion, it drinks like a wine twice its price.
I originally paired this dip with Anne Sophie Dubois’ L’Alchimiste (a similar wine from the same producer), but it doesn’t seem to be available anymore. Good news: ‘Les Cocottes’ is, and it is freaking awesome. Plus the label? Stunning.
Made from 100% Gamay grapes in the Fleurie cru of Beaujolais - one of the region’s top sites - it’s soft and silky, yet structured and gorgeously complex. Think wild strawberries, violets, subtle peppery spice, and a stunning earthy finish.
There are wines that are good with food. There are wines that are good with friends. And then there are wines so good on their own that you just sit there, stunned. That’s exactly what happened the first time I tasted this wine. It was love at first sip. She’s juicy and bright, but by no means simple. She’s earthy and complex, but not heavy. She’s textured and structured, but still so, so drinkable. She made me tear up, and I’m not afraid to admit it.
Other Beaujolais worth trying:
Beaujolais-Villages that’s as good as most Cru Beaujolais, that’s amazing value, and that I’m obsessed with: Mary Taylor Beaujolais-Villages
Not quite the same as the ones listed above, but it’s super affordable, easy to find, and never disappoints: Louis Jadot Beaujolais Villages
Acidity cuts through fat: Beaujolais is known for its higher acidity, which balances the rich creaminess of this dip. This is a textbook example of why acid and fat are besties in the food & wine pairing world. Acidity helps cleanse the palate by stimulating salivation and breaking down fat. Translation? It makes each bite feel just as exciting as the first, and makes it very hard to stop eating.
Soft tannins = cheese-friendly: Unlike bold reds with firm tannins (looking at you, Cab Sauv), Cru Beaujolais has softer, more integrated tannins. That’s important, because tannins can clash with milk proteins, creating a chalky mouthfeel. Not here.
Fruity flavours vs. savoury sweetness: Those bright red fruit notes in the wine pop beautifully against the caramelized sweetness of the onions. It’s that sweet-savoury-fruity triangle that just works - like adding jam to grilled cheese, but more fun. Because dip is always more fun.
Earthiness meets umami: Cru Beaujolais often has a lovely, subtle earthiness that matches the umami-ness of the caramelized onions and Parm. It ties everything together beautifully!
Matching flavour intensity: This dip brings a lot of flavour, and it needs a wine that can keep up. A well-made Cru Beaujolais has that complexity and structure, without feeling heavy.
Temperature contrast: I HIGHLY suggest chilling your Beaujolais for about 20 minutes in the fridge. The contrast of the bright, lightly chilled wine to the hot, gooey dip is everything.
