Pairings | Venison

The best pairings with red burgundy

Posted by Fiona Beckett (Google+) on January 12 2022 at 06:03

As with white burgundy there’s a world of difference between a simple village burgundy and an elegant premier or grand cru - most of which need 5 years at the very least to show at their best but the dividing line when it comes to pairing wine with red burgundy is age. Is it a light wine you’re dealing with or a more mature, intensely flavoured one. Duck is almost always a winner but here are some other options.

Basic red burgundy (Bourgogne rouge)

Best thought of as a companion for simple French meals, even picnics. My number one choice would be charcuterie - simple saucisson sec, paté, rillettes and terrines

Mild cheeses such as goats cheese and creamy but not too mature brie (but stinkier cheeses such as Epoisses will overwhelm them)

Seared tuna especially with an Asian accent such as a sesame crust

Chicken or rabbit with a creamy mustard sauce

Good quality youthful red burgundy 2-5 years old e.g. Marsannay, Mercurey and Santenay

You don’t want to overwhelm this with heavy sauces so think simply cooked rare meat rather than heavily charred or sauced. (You can also, of course, pair them with the dishes above)

Rack of lamb with a herb crust

Seared duck breast particularly accented with red fruits like cherries or blackberries

9 great wine matches for duck

Offal - liver, especially calves liver, kidneys and sweetbreads

Mushrooms - as with white burgundy mushroom risotto works particularly well but a mushroom sauce will frequently kick a pairing into touch. Think mushroom stroganoff too

Beetroot (particularly roast beetroot but avoid vinegar) Good with riper fruitier styles from warm vintages (like 2015 at the time of writing)

Peas - weirdly but they almost always enhance a pinot match

Light umami-rich broths such as you find in sukiyaki (see this very successful pairing)

Weightier, more serious red burgundies such as Nuits-Saint-Georges and Gevrey-Chambertin

A great foil for meats of all kinds - even richly sauced dishes like boeuf bourguignon and coq au vin

Feathered game - particularly with elegant wines such as Vosne-Romanée or Chambolle-Musigny: roast grouse, pheasant, partridge as well as high quality farmed meats such as guineafowl and goose

The best wine pairings for partridge

Lean red meat such as venison, fillet steak and lamb

Simply roasted white meats like rare breed roast pork, roast veal or a good roast chicken

Dishes with a sauce based on red burgundy such as coq au vin and boeuf bourguignon

Four favourite matches for coq au vin

Dishes with black truffles and porcini

Cheese - though I say this tentatively. They would definitely serve the best red burgundies with cheese in France and more traditional dining rooms in the UK but I personally think the wines struggle, particular with pungent washed rind cheeses such as L’ami de Chambertin and Epoisses. Even the official Burgundy wine site favours white wines with cheese!