Sip a zesty Beaujolais with French cassoulet – The Boston Globe

12bar - Chateau de Fuisse Morgon Beaujolais at Ceia Kitchen + Bar, Newburyport, 2/12/15. (Frederick Wildman and Sons, Ltd.)

Frederick Wildman and Sons, Ltd.

Nancy Batista-Caswell grew up in New Bedford, stomping grapes that her family turned into homemade wine. “We stored it in old Carlo Rossi gallon jugs,” she says. That memory kicked off a journey that led her in 2010, at age 28, to open Ceia Kitchen + Bar in Newburyport, highlighting the coastal cuisines of Europe. Three years later, she opened oyster bar Brine across the street. At both spots, the restaurateur curates small-producer bottles, mainly from the Old World. She might pour a favorite French red, a 2011 Beaujolais, from vineyards in Morgon, called “Charmes,” made by Chateau de Fuisse ($14 a glass, $51 a bottle). Batista-Caswell describes the zesty pour, made from the gamay grape, as “very seductive but light.” Sporting aromas of cherry and licorice, it pairs deliciously with the hearty French Southwest stew cassoulet. Ceia’s version (a $21 special) features confit of Long Island duck, morcilla sausage, heirloom beans, and tender root vegetables like rutabaga and parsnip. This pairing will help you create a memory of your own. Who knows where it will lead? Ceia Kitchen + Bar, 38 State St., Newburyport, 978-358-8112, www.ceiakitchenbar.com

ELLEN BHANG

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