There are a million books on food and wine pairings. Do you have any hints ?
Dear Aunt Becky (and Uncle Russell),
There are a million books on food and wine pairings. Do you have any hints ?
Thank you,
J.D.
Dear J.D.,
I am only qualified by experience to offer some ideas on Burgundian appellations (including Chablis, the Maçonnais, the Beaujolais). Russell and I have conferred and here are a few ideas principally main dishes to accompany red Burgundies plus Chablis.
First, a principle or two : tannic red wines are best with rich sauces, grand cru red Burgundies prefer simplicity, white Burgundies are extraordinarily versatile.
Russell and I disagree about wines and cheeses. To be continued…..
Chablis : the minerality of good young Chablis is excellent with oysters because of the sweetness and texture of the shellfish. Mussels are nice, chicken in a cream sauce with an older vintage, scallops…..old-fashioned and forgotten recipes are excellent.
Côte d’Or red Burgundies from north to south (village and premier cru appellations)
Marsannay : Duck, Boston baked beans
Fixin : Beef stew
Gevrey Chambertin : venison, braised beef (potroast)
Morey St. Denis : roast pork à la Dijonnaise
Chambolle Musigny : Roast chicken, wild salmon,
Vougeot : Coq au vin, bœuf bourguignon
Flagey-Echezeaux : game feathered and furred
Vosne-Romanée : Russell’s outrageously garlicky lamb
Nuits St. Georges : All cuts of steak
Ladoix Serrigny and Aloxe Corton (includes the Cortons) :
Beaune : Confit of duck, guinea hen, roast turkey
Pommard : game, especially wild boar (young)
Volnay : Roast chicken
Monthélie : Veal stew
Auxey Duresses : Lamb stew
Chassagne-Montrachet : Roast Pork with Mustard Sauce
Santenay : Pot au feu with beef, a stewing hen, a piece of veal
Saint Aubin : Fricassé of Chicken
All vegetables are welcome with the exception of artichokes and asparagus.
There are a million books on food and wine pairings. Do you have any hints ?
Thank you,
J.D.
Dear J.D.,
I am only qualified by experience to offer some ideas on Burgundian appellations (including Chablis, the Maçonnais, the Beaujolais). Russell and I have conferred and here are a few ideas principally main dishes to accompany red Burgundies plus Chablis.
First, a principle or two : tannic red wines are best with rich sauces, grand cru red Burgundies prefer simplicity, white Burgundies are extraordinarily versatile.
Russell and I disagree about wines and cheeses. To be continued…..
Chablis : the minerality of good young Chablis is excellent with oysters because of the sweetness and texture of the shellfish. Mussels are nice, chicken in a cream sauce with an older vintage, scallops…..old-fashioned and forgotten recipes are excellent.
Côte d’Or red Burgundies from north to south (village and premier cru appellations)
Marsannay : Duck, Boston baked beans
Fixin : Beef stew
Gevrey Chambertin : venison, braised beef (potroast)
Morey St. Denis : roast pork à la Dijonnaise
Chambolle Musigny : Roast chicken, wild salmon,
Vougeot : Coq au vin, bœuf bourguignon
Flagey-Echezeaux : game feathered and furred
Vosne-Romanée : Russell’s outrageously garlicky lamb
Nuits St. Georges : All cuts of steak
Ladoix Serrigny and Aloxe Corton (includes the Cortons) :
Beaune : Confit of duck, guinea hen, roast turkey
Pommard : game, especially wild boar (young)
Volnay : Roast chicken
Monthélie : Veal stew
Auxey Duresses : Lamb stew
Chassagne-Montrachet : Roast Pork with Mustard Sauce
Santenay : Pot au feu with beef, a stewing hen, a piece of veal
Saint Aubin : Fricassé of Chicken
All vegetables are welcome with the exception of artichokes and asparagus.