Burgundy Wine and Food Pairing

25 Apr

Burgundy is the theme for Saturday’s Pairing, including 3 white and 3 red Burgundies, all new to the store. To be honest, finding good value wines from Burgundy has been difficult. For every excellent wine there were many mediocre ones. This totally turned around when we asked Steven Chevalier of Ideal Wines to bring in Burgundies for us to try. For the first time in our experience, most of the Burgundies we tasted were excellent, with good value as well. This lead to the line-up for Saturday (see below).  We hope you’ll enjoy this special Burgundy line-up.

Saturday Burgundy Wine and Food Pairing

 April 30, 2011

4-7pm

Wine

Food

Verget Terres de Pierres (Rocks), Chardonnay, Rich White, Macon, Fr., 13.0% 2009 Pure fruit and elegance on the nose;  stone fruit, good minerality and acid Camembert Cow, France, Chatelain Camembert has a luxurious ivory paste and buttery, grassy flavor, tending to wild mushrooms with age.
Verget Terroirs de Cote d’Or, Chardonnay, Rich White, Chassagne, Fr., 13.0%, 2009, Minerally, austere and great depth on the nose; well made, elegant, minerally with stone fruit    Pheasant Pate a classic French terrine from D’Artagnan that combines pheasant, all-natural pork, fennel, and Pastis, topped with a sprinkling of fresh herbs.
Verget Saint-Veran “Terroirs de Davaye”, Chardonnay, Rich White NE of Macon, Fr., 13.0%, 2009, Intense fruit, minerality, and butter; great balance, integrated oak, delicious, good acidity & long finish Avocado Dijon Spread    This spread is made with our Pommery Dijon mustard from France….and can make a refreshing vegetable sandwich. Chardonnay loves avocado, Dijon, and nuts…why not all 3 together? CONTAINS NUTS.
Closerie Des Alisiers, Pinot Noir, Smooth Red, Hautes-Cotes de Nuits Fr. 13.0% 2009 Beautiful black cherry nose with good minerality, elegant, medium bodied, nice fruit, hint of earthiness & long  Wookey Hole Cheddar  Cow, England  Aged by Ford Farmhouse Creamery in cloth in the Wookey Hole cave. The cool temperature in the cave is good for aging…the cheese  is delicious and savory.
Beaurepaire Ier Cru, Pinot Noir, Smooth Red, Santenay, Fr, 13.0%, 2007 Intense red and black fruit on the nose; light but complex, silky and velvety, gets better and better in the glass Duck Armagnac Sausage  Indulge in the flavors of Gascony with this robust sausage from D’Artagnan made from duck & pork meat & a hefty splash of French brandy.
Domaine Chandon de Brialles Ier Cru, Les Vergelesses vineyard, Pinot Noir, Smooth Red, Cote de Beune, Fr, 12.5%, 2008 Elegant cherry fruit, pure, touch of earth in nose, ephemeral; medium bodied, some dustiness on the palate, long, good minerality broadens in the glass; starts delicate & then builds Shredded Beet CrostiniA crostini (OK, it’s a Mamadous baguette) is topped with warmed brie and shredded beet for a delicious, easy, and gorgeous looking appetizer.
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