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MATCHING WINE
AND FOOD
It must be said that there is no rigid code in this
domain, but to avoid the
always possible error of judgement, observe the few classic rules :
THE
CLASSIC PRINCIPLES
With Light Dishes
with light dishes : a light wine . With country cooking : serve a young
wine.
With refined cuisine, serve great wines.
Order
a white wine should normally precede a red wine ; a young wine should
precede an old and a light wine should precede a full-bodied wine..
Appreciation
How to drink your wine : we can recall the admirable words by a great
wine-lover : "When one has the honour and the good fortune to drink such a
wine, one first looks at it, then sniffs it, and then tastes it, and finally... talks about it
".
After these general rules, we can give you a short list of possible
" marriages " between certain types of food and some of the Burgundy wines .
with salads, vinaigrettes and
chocolate, drink water rather than wine.
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Dishes
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1.
APÉRITIFS:
Cremant
de Bourgogne - Bourgogne Aligoté (with or without Creme de Cassis), and all types
of white wines, preference is for light , young and fruity.
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2.
Starters :
tarts, pâtés, andouillettes (local sausage), ham in sauce, charcuterie : white, rosé or red wines according to taste. For example, Bourgogne , Bourgogne
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3.
Oysters and Sea Food
dry , supple and fresh white wines such as Pouilly Fuissé, Rully blanc, Bourgogne Hautes Côtes de Nuits.
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4.
Grilled and fried fish
Dry, young full-bodied white wines : Saint Romain
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5.
White fish or poultry in white sauce, Shellfish or FOIE GRAS:
Fine white wines , strong, rich, and smooth after several years in bottle. Meursault, Puligny
Montrachet, Corton Charlemagne
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6.
GRILLED RED MEAT :
Fairly light red wines, young,fresh, fruity and elegant :
Bourgogne Hautes Côtes de Nuits, Fixin, Côte de Nuits-Villages, Ladoix,
Auxey Duresses, Saint Romain, Rully, Santenay.
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7.
VIANDES BLANCHES, VOLAILLE
ROTIE
Full, rich, distingued reds, smooth in the mouth. :
Chambolle Musigny, Vougeot, Aloxe Corton, Volnay, Beaune.
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8.
ROASTED RED MEATS and FOWL IN RED WINE SAUCE:
Well-structured red wines, with a
long finish in the mouth (several years of bottle) : Gevrey Chambertin ,
Morey Saint Denis, Vosne Romanée, Nuits Saint Georges, Pommard.
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9.
Game (feathered)
:
Red supple wine,
distinguished but with some solidity :
Chambolle Musigny , Vougeot, Volnay, Bonnes Mares, Echezeaux.
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10
Game (other) :
The most solid, well-built red wines with good tannins :
Corton, Chambertin, Clos de Vougeot.
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11
CHEESES:
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Hard Cheese (Cîteaux - Comté) : preferably supple dry white wines or delicate red Burgungy wine.
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Soft and semi-soft cheeses: (Langres, Epoisses, Ami du Chambertin) :
wel-bred muscular reds.
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Goat Cheeses :
almost any white Burgundy wine or light and fruity
red wine.
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Veined cheeses
(Blue,
Bleu de Brese): very supple whites or light reds.
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12.
DESSERTS: entremets, fruit, ices : Crémant de
Bourgogne.
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13.
COFFEE :
Marc or Fine de
Bourgogne
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14.
SMOKING :
Remember that tobacco smoke spoils the taste of wines just it does for food.
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15.
TEMPERATURE:
The
Crémant de Bourgogne should be served between 6 à 8º C
The
White Wines and Roses should be drunk chilled but not
too cold
-
between
10
to
12
young
and fruity white
wines
-
between
12 to
14º C for
great white wines or old white wines
the
Red Wines should
be drunk fairly cool
-
between 12 to 14 º C for the young fruity wines.
-
between
16 to 17º C for
the great wines or old red wines
In practice, it will be sufficient to leave them in the room where they will be
drunk for one or two hours before serving, taking care not to place next to
any sources of heat.
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