wine wednesday: beaujolais


In short, Beaujolais is a region in France and produces mainly a light red wine, made from Gamay (the wine’s varietal) grapes. I had mentioned this varietal before if you wanted to change up your Pinot Noir order!

As Wine Folly puts it: “Beaujolais is kind of like the smallest house in the fanciest neighborhood”. It is situated south of Burgundy, one of the “fanciest neighborhoods” in French wine-making.

image c/o Wine Folly
image c/o Wine Folly

Which is why I thought this region was a perfect start for getting to know French Wines. This region produces very approachable reds, perfect for this “fall transition” most of the country is in: it’s still hot hot hot but we want it to be cozy weather damnit!! Because this wine is low in tannins but high in acidity it is very easily sipped in warmer weather. It’s even recommended that the bottle be served slightly chilled.

Even better, most bottles of Beaujolais fall right around $10-$20 for the good stuff making me say “oui oui!!”

buying tIP:

There are three different levels of Beaujolais:

  1. Beaujolais “CRU”: aka the nicest stuff typically $20, smaller more controlled growing areas
  2. Beaujolais “VILLAGES”: aka mid-tier and the vineyards on the outskirts of the Cru wineries about $15 a bottle
  3. Beaujolais “AOC”: the biggest region encompassing the Cru and Village areas with bottles around $10-$12

Beaujolais “AOC” Pick:

2014 Domaine Dupeuble Père et Fils approx $12. An unfiltered light red with bright (aka high) acidity and low tannins. Serve lightly chilled with appetizers or BBQ!


apple cinnamon donuts

I own a lot of practical kitchen supplies like a nice set of knives, pyrex mixing bowls and donut pans. Ok- so the donut pans are a bit of a stretch in their practicality, but as of late, they have become more used than my baking pans (gasp!).

ready to be glazed
ready to be glazed

Since nowhere in LA has classic apple cider donuts (pleaseeee correct me if I’m wrong!! I’ll have to go) I decided to bake some cinnamon donuts with an apple cinnamon glaze. And I would bet a pretty penny that minus the apple juice, you have everything you need to make these babies in your cabinet.

These are so easy, and best part is the clean up is very minimal!

So get some pans, whip up these donuts and your friends, family and coworkers will LOVE you forever.

powered sugar and cinnamon alternatively works to top the donuts

cinnamon donuts with an apple cinnamon glaze

prep time: 10 minutes
cook time: 10 minutes
time before you get to eat a warm donut: 20 MINUTES!!
yield: 6 donuts


1 cup + 2 Tablespoons all-purpose flour

1/2 cup brown sugar

1/2 teaspoon salt

1 teaspoon baking powder

1 1/4 teaspoons ground cinnamon

1/2 cup milk (I used unsweetened vanilla almond milk- buttermilk would be yummy too!)

2 1/2 Tablespoons unsalted butter, melted

1 large egg, room temperature

For The Glaze:

2 Tablespoons apple juice

1 cup powdered sugar aka confectioners’ sugar

1 teaspoon cinnamon


  1. Preheat oven to 350 degrees (F)
  2. Lightly grease donut pan, set aside.
  3. In a large bowl combine all of the dry ingredients. In a separate bowl, combine all of the wet ingredients (milk, melted butter and egg). Whisk together.
  4. Pour wet ingredients into dry ingredients bowl. Mix until combined. It will be pretty thick.
  5. Two options: a) spoon the dough into the pan b) spoon dough into a large ziploc bag, seal the bag and snip a corner at the base of the bag to create your own pastry bag. This makes filling the pans a bit more clean and seamless.
  6. Bake donuts for 10 minutes.
  7. While donuts are baking combine glaze ingredients in bowl suitable for dunking the donuts.
  8. After 10 minutes, test the donuts. If you touch them and they spring back, they’re ready. If not, bake for another 1-2 minutes checking intermittently.
  9. Remove donuts from oven and let them slightly cool in the donuts tray.
  10. While allowing the donuts to cool slightly (slightly being the operative word, because warm donuts are the best!!) set up some parchment paper under cooling racks. Note: this step isn’t necessary but makes clean up a lot easier.
  11. When donuts have reached a temp where you can handle them, pop them out of the pan and dip them into the apple cinnamon glaze. Alternatively, you can mix some powdered sugar and cinnamon together and dip a few in that mixture too.
  12. Eat one immediately. You deserve it. You just made a freakin’ donut.

I’ve included links to some donut pans below. Let me know how your donut making goes!!