Pairings | Burgundy
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.
White burgundy includes a multitude of wines from generic bourgogne blanc to the grandeur of a Bâtard-Montrachet or Corton-Charlemagne. But it’s the affordable wines that I’m focussing on in this post. What type of food do they pair with best?
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Lucy Bridgers reports on an elegant dinner matching different vintages of Domaine de l’Arlot burgundy with a seasonal spring menu
In the first of an occasional series on dishes to make at home to show off a special wine Lucy Bridgers devises the perfect romantic dinner for her lucky other half.
Cheese and wine is always a bit of a minefield so it’s good to find a partnership that works really well. This was one of six pairings laid on for the launch of the Bristol Wine and Food Fair which takes place next month (and at which I’m holding a number of Cheese and Wine Masterclasses, so do come along).
I was trying to think what food and wine match I would most like to be presented with on Valentine’s Day. I’m off foie gras. Caviar is horrendously expensive and very un-PC. Smoked salmon is nice, certainly, but no longer quite the special treat it once was (unless it’s wild). And I must be one of the few people in the world who isn’t anyone’s for a gooey chocolate pud.
If you’re looking for a match for a serious white burgundy you couldn’t do better than this elaborate pike and crayfish pie or tourte de brochet, bisque écrevisse as they billed it at the Château de Montreuil last week.
Rooting round the cellar (well, cupboard under the stairs) in France last week I stumbled across a bottle of 2003 Bonnes-Mares, a Grand Cru burgundy from Jean-Luc Aegerter I’d been sent as a sample about eight years ago and furtively stashed away until it was ready to drink.
I’d have been hard pushed to explain exactly what sukiyaki was before I had it this week at Jason Atherton’s swish new restaurant Sosharu in Clerkenwell.
Burgundian restaurants are some of the most traditional in France but Jérôme Bigot’s charming, original Les Grès wouldn’t disgrace Paris’s fashionable 10th arrondissement.
It should really come as no surprise that a beef stew made with red burgundy should pair with red burgundy but when you think about it it’s not a given. A rich stew cooked for hours in red wine accompanied with a light red burgundy doesn’t sound like a match made in heaven even if the cooking wine involved is burgundy.
I’m always in two minds about whether to write about the beginning of the grouse season. After all only a tiny number of people will be sufficiently interested - or well-heeled - to bag the first birds that arrive on restaurant tables this evening.
If you haven't yet worked out what to drink tomorrow (which is February 14th, if you need reminding!) here are a few suggestions to match popular Valentine's Day foods.
Today (May 29th) is bizarrely National Coq au Vin day (who on earth decides these things?) and here, on cue, are four of my favourite wine pairings for this classic French dish.
A celestial combination I enjoyed at a burgundy dinner at the Grand Hotel de Bordeaux last week. Burgundy in Bordeaux? Yup - I guess they want to ring the changes from time to time but it does seem heretical.
I’ve lost track of the number of times my wine of the week has been a pinot noir but hell, I’ve been in Burgundy this week so what else could I recommend?
A muggy evening in mid-July might seem an odd occasion to focus on wine and game matching but there were two reasons for last night’s Louis Jadot game dinner and the Westminster Kingsway catering college. One is that they hoped to engage the attention of consumer magazines who work 4-6 months ahead in terms of feature planning and the second is that the Game-to-Eat campaign is trying to encourage us all to think of eating game year round.
If you think of the ingredients that show off a great wine mushrooms would have to be near the top of the list.
Most of the time we’re pairing wine and food it’s the food that comes first but for people in the trade it’s more often about what food will flatter the wine. But how do you ensure a successful match?
Last night we had a fun five course wine and food matching dinner at Rockfish Grill in Bristol which showed the range of wines you can match with fish. Here’s a few thoughts about how we approached it for those of you who are organising a similar event.
Chicken can be served so many different ways you might wonder which type of wine makes the best pairing. The truth is there’s no single answer - it depends on your own personal taste and the way it’s cooked - but here's a simple guide:
Roast chicken. Possibly everyone’s favourite Sunday roast. It can take a red or a white wine so the key thing to focus on is what flavourings - or stuffing - you put with it and the sides you serve.
Vegetarians often get overlooked at this time of year so if you’re vegetarian yourself or cooking for one here are some perfect pairings for some delicious festive recipes from the web.
Turbot is a luxurious fish you might well be serving over the holiday period, most probably roast or seared. But what sort of wine should you pair with it?
Pinot noir is one of the most versatile red wines to match with food and a great option in a restaurant when one of you is eating meat and the other fish.
Whenever I see a producer is about to pair their best wine with cheese my heart sinks, particularly if the cheese is ripe and the wine red. But on this occasion - a tasting and lunch at the Quality Chop House - it worked.
The dilemma for us wine writers is when to recommend a wine we're really excited about. Do we save it up for a round-up of the best wines we’ve tasted in that category or tell you about it straight away on the basis that every other journo will be pushing it too?
Sometimes you go to a wine dinner with some trepidation wondering if the wine will stand up to the food but I was pretty optimistic that Domaine Long-Depaquit’s Chablis would survive at Nobu (the original Metropolitan hotel restaurant in London, not LA, sadly!)
Ollie Couillaud’s inaugural wine dinner at The Lawn Bistro in Wimbledon, west London yesterday was a masterclass in how to get it right.
A report on the fascinating food and wine matching workshop that was held at the International Pinot Noir Celebration in Oregon last month which showed that you can find a pinot pairing for almost any kind of lamb dish.
Quite an old article from the archives (first published in Decanter in 2007) but the advice still holds good, I reckon. Although I had a fantastic bottle of 2008 Felton Road Block 5 Pinot Noir with a T-bone rather than a fillet the other day. But that would taste good with anything.
We Brits have always had a reputation for liking our wines old and our game high but times have changed. Today the key factor in matching game tends to be not how ‘gamey’ it is but how it’s cooked and what is served with it.
Many people say they don't like chardonnay but as anyone who has a taste for top white burgundy or other premium new world chardonnays will know it’s a spectacular food wine.
Despite the emphasis that winemakers place on the different crus or terroirs of Chablis three factors seem to me to influence a food match more than any other for most of the Chablis you’ll taste - the age of the wine, the vintage and the degree of oak influence, if any.
This typically Burgundian dish of pork with a wine, cream and mustard-based sauce is quick, easy and versatile. You could equally well use it for chicken.
I’ve done a fair few cheese and wine tastings in my time but none quite as challenging as the one I did at the RAW natural wine fair last year matching natural wine with unpasteurised cheese.
This is one of my favourite recipes ever - made famous by the late, great George Perry-Smith and faithfully reproduced by one of his most talented protegés Stephen Markwick.
The last two days have been quite, quite beautiful, starting mistily, basking midday in an unseasonally warm sun and finishing with an extended dusk that announces that spring is finally here. I immediately want to eat lighter meals: the new season’s vegetables are not quite in yet but I can at least plan for summer and that means a spring clean of the cellar, pushing the full bodied reds to the back and assessing what whites, lighter reds and rosés I still have lurking in the racks.
There’s such an obvious wine match for lobster (great chardonnay) that you might wonder if it was worth considering anything else but there are other interesting alternatives.
I always think it’s misleading to describe pork as a ‘white meat’. Strictly that's accurate, I suppose, but ‘whiteness’ somehow seems to suggest lack of flavour.
Whenever anyone talks about foods that are difficult to match with wine, asparagus always comes up but I reckon the problem is overstated.
Caerphilly - or, to be more precise - Gorwydd Caerphilly which is made by my mates Jess and Todd Trethowan of Trethowan's Dairy - is probably the cheese I know best. And there’s one absolutely outstanding match for it . . .
Having spent a few days in the Auvergne recently and eaten more than my fair share of Saint Nectaire cheese with a variety of wines, mostly natural, here’s what I think works best.
We Brits don’t have a long tradition of washed-rind cheeses but we have a true champion in the aptly named Stinking Bishop, which shot to worldwide fame when it was featured in the Wallace & Gromit film. But can any wine (or other drink) stand up to it?
There’s one wine that’s invariably recommended as a pairing for duck and that is Pinot Noir but of course duck, like any other meat, can be cooked in different ways. How does that affect the match?
Beef Wellington is real treat and deserves an equally indulgent wine to set it off. It is however less robustly flavoured than a steak or rib roast of beef with other key ingredients such as mushrooms and pastry which offset the flavour of the meat. For me that tends to indicate pinot rather than cabernet but take your pick
To those who have spotted on Twitter that I'm down in the Languedoc it might seem odd that to be drinking aligoté but we’d picked some up in Burgundy on our journey through France and wanted to try it out.
Today is the official start of the grouse season. (Yes, it is the 13th but since the Glorious 12th falls on a Sunday this year they (though I haven’t the faintest idea who ‘They’ are) decided to postpone it a day). For those of you unfamiliar with this gastronomic treat grouse is a small, wild bird that inhabits open moorland, and is much prized for its gamey flavour.
A smashing recipe from Chris and Jeff Galvin's Galvin: a Cookbook de Luxe which you could make to impress on Father's Day. It's one of those books that teaches you to cook like a Michelin-starred chef - so also a great present for any Dad who fancies himself in the kitchen.
I’ve written before about pairing wine with Chinese food - and so have some of my contributors but here’s a slightly different way of going about it that may help you decide which bottle to choose and make your pairings more successful. It involves deciding which flavours are predominant in a dish or selection of dishes.
There’s been a bit of a media frenzy this week about the idea that chardonnay is 'back'. Waitrose has apparently nominated it the wine trend of the year on the strength of a 16% increase in sales. My colleague Victoria Moore devoted a column to the subject in the Daily Telegraph yesterday.
Fennel is one of the handful of vegetables that can influence a main course pairing - almost always for the better. Its aniseed flavour seems to have a pronounced affinity with many wines, especially whites. Here are some suggested matches with recipes that two British chefs have published this weekend - Gordon Ramsay in the Times and Skye Gyngell in the Independent on Sunday.
Forget for the moment my often-advocated match of chilled red wine with salmon, if you’re lucky enough to get your hands on a wild fish it deserves one of your best whites. Here are my suggested matches for Mark Hix’ recipes in the Independent today:
I was interested to read in the Telegraph this weekend that Ken Hom is planning to move from his French base in Cahors to spend more time in Italy and Thailand.
Sometimes I wonder when we get to drink our best wines, food has become so fiddly and complicated so it’s a welcome relief to see a recipe like Rowley Leigh’s in the FT this weekend for a simply roast duck with peas.
Q Could you make a suggestion for a pan-fried flank steak with a mustard/cream sauce consisting of shallots, white wine, chicken stock, cream, and Dijon mustard?
Q I am going to a dinner where we take our own wine. The starter is slices of smoked pheasant with partridge pate, followed by fillet of venison then a dessert of profiteroles with lemon cream + chocolate sauce. then a savoury of rabbit and tarragon terrine. You may now realise my problem! Any suggestions?
It’s become fashionable these days to vilify butter and cream but if you want your wine to shine bring them into play. There’s almost nothing better than a rich creamy sauce to show off a fine white burgundy and whisking a little butter into a red wine sauce will set your Bordeaux off a treat.
Now that we're a couple of weeks into the season you might be tempted to bag yourself a couple of braces of grouse - it's a great treat for a small dinner party.
It might seem bizarre turning to an American cookbook for a classic French recipe but this version from the Balthazar Cookbook is hard to beat.
Summer is the perfect time of year to eat crab so why not try out your wine pairing skills and work out which wines you'd match with these eight different crab dishes. My own suggestions below . . .
It’s true that lamb is one of the most wine-friendly of meats, as at home with red Bordeaux and Rioja as it is with the fruitier wines of the new world. But if you’re looking for a spot-on match it’s worth thinking just how - and for how long - you’re going to cook it.
Natasha Hughes re-orders her hit list of wine matches for pinot following her visit to the International Pinot Noir Celebration.
This week is National Pie Week in the UK - not that we Brits need much encouragement to eat pies. But which is the better match - wine or beer?
Now that we're back into months with an 'r' in them it's time to enjoy oysters again. But what’s the best wine - or beer - to pair with them?
You may well know what you’re going to drink with the turkey by now but here are some ideas for what to match with your Christmas starters, paired with recipes from some of Britain’s favourite chefs and cookery writers.
Mark Hix, a great forager himself, concentrates on recipes you can make from the hedgerow this week in The Independent (now is a good time to go to his new restaurant, I suggest . . . ) so I’m thinking a little outside the box as to what to pair with them. Country wines, made with hedgerow fruits, seem the perfect answer. I don’t know why we don’t see more of them.
One of the most irritating recommendations you find on wine labels is ‘Drink with chicken’. Which kind do they mean - a simply roast bird or a coq au vin? A chicken salad or a Thai chicken curry? Chicken is such a neutral meat it depends entirely on the way that it’s cooked and the other flavours in the dish.
One of the most reliable wine matches is white fish with white wine and cream and/or butter and white burgundy - one of those blissful combinations that actually makes the wine taste better than it otherwise would.
What on earth do you do when you have a line-up of some of the best wines in the world in front of you? Do you attempt to match them or reflect more the mood, the company and the time of year? Or, given that they're indisputably the hero of the occasion, do you just go with the sort of food the kitchen does well anyway?
This isn’t the first time I’ve singled out pinot noir as a good pairing for rabbit (see here for one back in 2011) but it’s good to be reminded what an adaptable wine a relatively modest red burgundy can be.
Last night I went back to The Greenhouse for the first time since its revamp, for dinner with its owner Marlon Abela and his head wine buyer Jean-Marc Heurlière.
Any of you who have been to J Sheekey's in the West End will probably have succumbed to their unbelievably good fish pie. Here's the recipe from their cookbook J Sheekey Fish.
I made this simple, classic French one-pot meal down in the Languedoc in April last year - proof that a stew hits the spot at what can still be a chilly time of year.
Another run-out for Mark Hix's wonderfully decadent recipe for a lobster-stuffed baked potato from his book Hix on Baking. Such a great idea . . .
Salmon is in many ways the chicken of the fish world - an ingredient you can serve in many different ways and therefore match with a number of different wines.
Tuna’s a versatile summer ingredient that you can use in salads or on the barbecue. Quick and easy to cook, like salmon a conductor of many different flavours it's also a meaty fish which adapts just as well to a red as to a white.
People occasionally ask me my favourite cheese - an impossible question but Vacherin Mont d’Or is certainly up there in the top 5.
Since goats cheese and Sauvignon Blanc are such a great match it might seem redundant to think of anything else but despite its reputation for being . . . well . . . goaty, goats cheese is easy to pair with other wines.
The sharp-eyed among you will notice that my recommendations have changed since I posted this article earlier today. I've revised my opinion since retasting Cornish Blue which I found in my local deli - Arch House Deli.
Before we finally step into spring you might want to take your chance to make one of the great ski-food classics, fondue, raclette or tartiflette.
One of the best hot weather dishes, this piquant dish of cold poached or roast veal with a tuna, anchovy and caper mayonnaise invariably pops up on menus at this time of year. But what to drink with it?
Even if not well-hung, as it rarely is these days, pheasant has a stronger flavour than other feathered game such as partridge or duck. And older, tougher birds are often braised or pot-roasted which calls for a more robust wine match still.
The best wine to pair with macaroni cheese, or macaroni and cheese as our friends across the pond have it, depends how fancy - and how cheesy - your mac and cheese is.
None of you, I’m sure, can have failed to notice just how many different bottles of rosé are now available on the average supermarket shelf. From being purely a summer wine there are now rosés for almost every type of food and occasion.
The idea of doing a post on wine matches with brussels sprouts might strike you as a tad over the top - after all who eats sprouts on their own? (Answer: me. Whenever I get the chance.)
Whether it's topped with mashed potato or pastry fish pie is a relatively straightforward dish to match but some wines work better than others.
The good news if you’re planning an Easter feast around lamb is that practically any medium to full-bodied red you enjoy will be delicious. But there are a few variables to take into account that might enhance the pairing
I sometimes think partridge is my favourite game bird - less full-on and ‘gamey’ than pheasant, more subtle and delicate than chicken. But what to drink with it?
There’s still a bit of resistance to drinking red wine with fish, let alone with a white fish like cod but last week I had the perfect dish to combine with a good red burgundy.
I spent last week in the Languedoc where we visit quite regularly so there weren’t many new food and wine discoveries to be made but I think the most thought-provoking match was a main course dish of roast turbot with girolles and a bottle of Château Cabezac 'Alice' 2008 from the Minervois I had at a restaurant in Agde called Le Bistrot d’Hervé.
I only have to look at how many of my matches of the week involve fish to realise that it now appeals to me more than meat. Not that I’m anti-meat by any means it’s just that the sort of wine you pair with it is fairly predictable, well-trodden ground.
What do you pair with a classic Irish dish of bacon and cabbage? Guinness might the traditional answer but when the bacon is celebrated northern Ireland butcher Peter Hannan’s amazing French trimmed dry cured bacon rack, glazed and cooked on the barbecue and served with an outrageously creamy parsley sauce then something a little more extravagant is called for.
I’ve already mentioned this wine pairing as part of my write-up of the Action Against Hunger pop-up with Rick Stein but it was the outstanding match of last week.
It’s easy to get into a mindset with food and wine pairing where you automatically revert to a tried and tested combination. Like pizza with Peroni or a Sicilian red
Whatever you get up to on Valentine’s night (and truly, I’d rather not know) my guess is you’ve got better things to do than spend it slaving over a hot stove. So this is an unashamed cheat’s menu for you to romance your loved one with the absolute minimum of effort. Needless to say, buy only the very best ingredients.
Despite the sun it's been unseasonably cold recently so here's a light lunch to enjoy with a couple of friends that has a touch of spring about it but still includes a warming stew.
As I mentioned in this weekend’s Guardian, Lidl (or leedle as they pronounce it) kicks off its annual French wine promotion next Thursday (September 3rd). You can find my top picks on the Guardian website but here are some other good buys:
After a recent visit to the Jura I've rethought my ideas about which wines make the best wine pairings for Comté cheese.
If you think you automatically need to partner a fish dish with white wine think again! Meaty fish such as salmon and tuna take really well to Pinot Noir, the grape variety that the hero Miles raved about in the hit movie Sideways.
Every so often you come across a great little recipe than does wonders for almost any wine you pair with it. And so it is with mushroom ‘caviar’, a regular offering from the takeaway section of my favourite local restaurant Culinaria. Basically it’s a mushroom pâté but so reduced and wickedly intense it’s like pure essence of mushroom. Except for the perfect counterpoint - a tiny touch of tarragon.
This month’s issue of Observer Food Monthly hasa special on TV dinners featuring celebrities talking about their favourite snacks. Very few beverages are mentioned so I thought I’d suggest a few pairings ;-)
Scallops are normally a sure-fire match for chardonnay so it was quite a challenge to think of some alternatives for Skye Gyngell’s inventive recipes in the Independent on Sunday today.
A lot of chefs - particularly male chefs - don't really get salads, making them either an afterthought or wildly, elaborately fussy. Mark Hix of the Independent is an exception - his are always simple but imaginative, reflecting the season perfectly. Here are my matches for his recipes in the Independent this weekend.
When you have a fish as fine as Dover sole you don’t want to mask its delicate sweet flavour in any way. Here are my suggestions for Gordon Ramsay’s recipes in the Times today.
Peashoots exemplify the delicate flavours of spring as Hugh Fearnley Whittingstall persuasively argues in the Guardian today. How do you find a wine that won’t overwhelm them?
What happened to days 2 and 3 you may be asking and indeed that’s what I’m asking myself. We swept through Eastern Washington as fast as a tornado, barely pausing to sleep, never mind write.
Burgers don't have to be beefy as these delicious salmon burgers from my book An Appetite for Ale prove, inspired by browsing the aisles of the Wholefoods market in Denver during the Great American Beer Festival a few years back!
Few people now throw up their hands in horror at the idea of matching red wine with fish. But how many realise just how often you can pair the two?
With Chinese new year coming up this weekend you may be planning a trip to a Chinese restaurant or planning a Chinese meal at home. But which wine to serve?
Sunday marked not only the start of the Chinese New Year but the Vietnamese New Year celebrations too - known as Tet. As in China there are certain foods which are traditional to the occasion such as pickled vegetables and candied fruits, none of which are particularly wine-friendly but in general I find Vietnamese food, with its milder heat and fragrant herbal flavours easier to match than Thai (although I haven’t had such extensive experience of doing so).
The type of artisanal cheddar I was writing about yesterday - mature, full-flavoured, unpasteurised - isn’t the easiest cheese to match with wine.
If you were eating it entirely on its own roast turkey would be one of the easiest ingredients in the world to match. You could drink your favourite white, red, ros or even sparkling wine with it and it would work fine.
Artichokes have the reputation of being a wine-killer but as with most of these diktats the problem is over-played. True, artichokes can make even dry whites taste oddly sweet but that doesn’t account for the different ways in which they are cooked and how they are served.
I’m a huge fan of Nigel Slater’s. I buy the Observer every week just to read his recipes. Yes, I know I could read them online (as you can here) but you don’t get the luscious Jonathan Lovekin photographs. Not that you need them. Slater’s prose is so evocative you can taste the recipe as you read.
Although you rarely match a wine to vegetables such as peas or beans they do have an influence on pairings. Peas have a natural sweetness, broad beans an earthiness and runner beans a herbaceous flavour that can affect the style of wine you choose. Here are my suggestions to go with the four recipes in Mark Hix’s column in the Independent today.
A fair bit gets written - including by yours truly - about pairing wine with turkey but what type of drinks go best with the Christmas ham?
In the general flurry of celebrations last week I missed out on St David’s Day (the patron saint of Wales) and the opportunity to write about leeks. Leeks tend to excite a certain amount of derision but I think they’re a fabulous vegetable, much milder, subtler and sweeter than onion and much more sympathetic to a fine white wine (for I think they go much better with a white wine than a red one).
While I no longer eat foie gras myself (as explained here) for the French there is no other way to celebrate the réveillon, or New Year’s Eve.
With just over three weeks to go to Christmas it’s time to begin planning your holiday drinking if you haven’t done so already. You may have already decided what to eat and drink for the Big Meal itself but chances are you’ll have to provide several other meals over the holiday period for which it’s useful to have an appropriate bottle.
I’m not quite sure whether it’s a blessing or a curse to be able to access the English papers so easily on-line these days. It makes it hard to resist the temptation to have a peek and therefore harder to cut off.
The other night I went back to one of my favourite restaurants Ransome’s Dock, a friendly neighbourhood restaurant in Battersea that has great food and an even more stellar wine list, put together with detailed and well-written tasting notes by chef/proprietor Martin Lam. (You can download it from the site)
It was hard to pick just one pairing from the stellar meal I had at Marcus Wareing in London last week but this combination of robustly cooked John Dory and 2005 Nuits-St-Georges from Domaine Daniel Rion was the most interesting, underlining that red wine can be just as good a partner for white fish as for meatier fish like tuna.
It’s so automatic to think of a wine match these days that one sometimes overlooks the fact that a beer will work just as well, if not better. So it is with that great restaurant favourite, chicken caesar salad.
I’m in Chablis for a couple of days this week and last night enjoyed one of the classic local pairings: a basic Chablis and a dish of Jambon à la Chablisienne - thick slices of ham in a cream, tomato and white wine sauce. This version also had a touch of tarragon which cut the richness of the sauce. It contained all the elements that kicks a young Chablis into touch - saltiness (of the ham), acidity (the tomato) and richness (the cream), a perfect counterfoil to Chablis’ own crispness.
One of things I enjoyed most on our recent trip to Ireland* was the seafood. The fish shop in Midleton, Co. Cork had a fantastic array of locally caught lobster, crab and prawns at very reasonable prices. They tasted great too - really fresh and sweet.