Beaujolais Nouveau not your thing? Also on November 20th from 6 - 8pm, Arlequin Wine Merchant at 384 Hayes St in San Francisco will present a Beaujolais Tasting featuring cru Beaujolais. For those with refined tastes, it's well worth checking out the best of the region, specifically cru Beaujolais, which are wines from the villages of Brouilly, Cote de Brouilly, Regnie, Morgon, Chiroubles, Fleurie, Moulin-a-Vent, Chenas, Julienas, and Saint-Amour. The cost for this event is $10.

Last but not least, on Saturday, November 22nd, from 11- 4 pm at 1605 San Pablo Ave., Berkeley, Café Fanny and Kermit Lynch Wine Merchant will host their annual Beaujolais Nouveau party. The wines from Domaine Dupeuble and Cédric Vincent will be served at $6 - 8 per glass and chef Christopher Lee of Eccolo will prepare a lunch of poulet au vinaigre with new potatoes for $15. There will be music and merriment. For more information, call 510-524-1524.

Wondering how to cook with Beaujolais? Here's a recipe courtesy of Chef Roland Passot.

Seared Duck Breasts with Beaujolais-Pomegranate Sauce

Makes: 6 servings

Ingredients:
1 ¼ cup of Beaujolais
¾ cup chopped shallots
4 ½ cup tablespoons balsamic vinegar
Whole black peppercorns, crushed
1 cup of pomegranate
1 cup of pomegranate juice
3 cups chicken broth
3 (1-pound) duck breast halves with skin

Method:
Preheat to oven to 250F. Season duck with salt and pepper. Heat 1 large skillet over medium heat. Place duck breasts, skin side down. Cook until skin is brown and crisp, and keep removing excess fat as it’s cooking, about 8 minutes. Reserve and keep in warm oven.

Pour off duck fat from skillet, reserving 2 Tbsp of fat for sauce. In the same skillet, add shallots & pomegranates, cook for few minutes. Deglaze with balsamic, Beaujolais and pomegranate juice. Reduce by half, add 1 cup of chicken stock, and reduce until coating consistency. Finish searing duck breasts. Slice duck breasts crosswise into ½-inch-thick slices. Place sliced duck breasts on plate, drizzle with sauce. Serve with root vegetables and cooked grains.

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Events: Beaujolais Nouveau 2008