01/02/2019

Food Pairing With Burgundy's Finest

Burgundy has given us celebrated dishes such as jambon persillé (terrine of ham hock set in a parsley jelly), coq au vin (chicken braised in wine), escargot (snails in garlic butter) and boeuf Bourguignon (beef stewed in a red Burgundy wine) as well as exceptional cheeses such as Époisses, Charolais, and Cîteaux. We don’t always have the opportunity to indulge in such cuisine, but, we can still enjoy our Burgundy wines with a hearty homemade meal...

Consider matching a bolder white wine from southern Burgundy, such as the Mâcon-Villages ‘Les Sardines' from Domaine Robert Denogent with pan friend salmon or good quality roast chicken; serve with a sauce made from its cooking juices and a spoonful of crème frâiche with freshly chopped tarragon. The wine has richness and weight on the nose and palate, but ends with an elegant freshness to complement the acidity in the herby sauce. 

Delicious charcuterie and saucisson also comes from this region, head to your local shop or market to pick some of these meats up for a simple yet robust lunch. Enjoy with cornichons, some crusty bread, and a glass of Moulin a Vent Clos de Rochegres. They pair well with this Beaujolais wine from Château des Jacque because of its crunchy raspberry fruitiness and firm acidity to cut through the fat of the meat.

Duck can often be served with the reds of the Côte d'Or, and the heavier well-hung game such as grouse or pheasant match with aged fuller reds from the northern Côte de Nuits. Nestled within the Côte d'Or is the Côte de Beaune where you’ll find the lighter, fruity wine of Savigny les Beaune 1er Cru ‘Les Serpentieres’ from Remoissenet Pere & Fils. Perfectly pair this with pan-seared cherry duck or mushroom risotto with finely chopped beetroot. 

Despite it being home to some of the most expensive wines in the world, Burgundy creates a beautiful variety of wines, both in terms of taste and affordability, and they are the ideal tipple for a range of delicious dishes to enjoy anywhere, anytime. 

 

Ronan Sayburn, MS

ELICITE Burgundy Expert

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