As a self-proclaimed foodie and wine enthusiast, I’ve spent countless hours exploring the art of pairing the perfect vino with my culinary creations. And let me tell you, it’s a journey that never gets old! Whether I’m whipping up a gourmet meal for friends or experimenting with new recipes at home, finding that harmonious match between food and wine is like unlocking a secret door to flavor nirvana.
The Burgundian Bounty
Now, when it comes to wine pairings, few regions can hold a candle to the legendary Burgundy. As the Burgundy correspondent for Decanter magazine, I’ve had the privilege of delving deep into the nuances of these captivating wines. And let me tell you, there’s nothing quite like a well-aged Burgundy to elevate a meal to new heights.
I recently had the opportunity to host a little dinner party in my apartment building, and I was determined to showcase the magic of Burgundy. As a classically trained chef with stints at Michelin-starred establishments under my belt, I knew how to bring out the best in these wines. But the real challenge was finding the perfect culinary companions.
Mastering the Morey-St-Denis
For this special occasion, I had my sights set on a particular gem from the Ponsot estate – the Morey-St-Denis 1er Cru Clos des Monts Luisants. This wine, crafted from ancient Aligoté vines, had been patiently resting in my cellar for over a decade, and I was eager to see how it had evolved.
As I strolled through the Union Square Greenmarket, I knew I had to let the fresh, seasonal ingredients be my guide. And what better pairing for this aged Burgundy treasure than a bounty of wild-caught sea scallops? The richness of the scallops would be a perfect foil for the wine’s complex flavors.
To complement the scallops, I decided to incorporate some luxurious last-of-the-season white asparagus. But I didn’t want to stop there – I wanted to create a symphony of flavors. So, I whipped up a fragrant fennel broth, infused with a pinch of saffron, to tie everything together.
Taming the Volnay
With the main course sorted, I turned my attention to the red Burgundy in my arsenal – a 1996 Volnay Champans 1er Cru from the esteemed Marquis d’Angerville. This wine had been aging gracefully in my cellar for over 15 years, and I knew it was time to let it shine.
As I perused the various butchers in the city, I settled on a couple of brace of squab. The rich, earthy flavors of the young pigeons would be the perfect foil for the mature, complex aromas of the Volnay. To heighten the umami notes, I incorporated some dried cep mushrooms into the preparation.
A Cheesy Finale
No French meal is complete without the perfect cheese course, and Burgundy is no exception. As I contemplated the perfect pairing, I knew I had to showcase the regional specialties.
First up, the iconic Époisses – a Burgundian classic with its pungent aroma and creamy texture. To balance its intensity, I also included the milder Abbaye de Citeaux, a washed-rind cheese from the famed Citeaux Abbey. And to round out the selection, I added a wedge of the revered Comté, a hard cheese with a nutty, complex flavor profile.
Embracing the Unexpected
One of the things I’ve learned over the years is that the best wine pairings don’t necessarily follow a strict regional rulebook. While traditional Burgundian dishes like boeuf bourguignon or coq au vin can be sublime companions, sometimes the most unexpected combinations can be equally, if not more, delightful.
Take, for example, the Ponsot Morey-St-Denis I had selected. This wine, crafted from the often-overlooked Aligoté grape, proved to be a revelation when paired with the sweet, briny scallops and the aromatic fennel broth. The wine’s acidity and subtle complexity elevated the entire dish, creating a harmonious symphony of flavors.
Similarly, the 1996 Volnay Champans from Marquis d’Angerville was not content to simply play second fiddle to a classic beef or lamb dish. Instead, it found its perfect match in the rich, earthy flavors of the squab, elevating the entire meal to new heights.
Unleashing Your Inner Pairing Maestro
As I reflect on my experiences with these exceptional Burgundian wines, I can’t help but feel a sense of excitement for the endless possibilities that lie ahead. Whether you’re a seasoned wine connoisseur or a curious newcomer, the art of pairing food and wine is a journey that never ceases to surprise and delight.
So, my fellow food and wine enthusiasts, I encourage you to embrace the unexpected, to let your taste buds lead the way, and to never be afraid to experiment. After all, the true beauty of this culinary dance lies in the joyful discovery of new and unexpected harmonies.
And of course, don’t forget to visit Saint Marc USA to explore their curated selection of wines and find the perfect companions for your own culinary adventures. Who knows what delightful surprises await when you uncork the magic of Burgundy and beyond?
