Match of the week
Cod pot au feu and Beaujolais
Beaujolais cuisine is typical old-school bistro food - so it was no surprise to find on my recent trip that it sailed through the charcuterie, andouillette and oeufs en meurette. But I had rarely had it with fish so I found this pairing with a cod pot-au-feu at Georges Blanc’s brasserie Le Rouge et Le Blanc at the Hôtel lea Maritonnes particularly interesting.
The cod, which fell apart in perfect pearly flakes, was cooked in a broth of leeks and carrots so it was basically a light dish that paired really well with the Domaine de la Pirolette Saint-Amour we were drinking, particularly the 2018 from the Le Carjot lieu-dit (vineyard). It would have gone well with a Fleurie or one of the lighter 2021s too. (2020 was a particular full, ripe vintage and might have overwhelmed the dish, especially from an appellation like Morgon)
Another really good - and unexpected - pairing was at a nice little wine bar called Au 91 in Villefranche sur Saône where I had a simple starter of hummus with a green salad garnished with pomegranate seeds. (Uncharacteristically restrained but I’d just had a charcuterie tasting). It was the pop of pomegranate that made the match with a Chateau Bellevue Fleurie sing.
For a full list of my Beaujolais pairings see here
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