01438 741177         thewinesociety.com

The Society's Community

White Burgundy Tasting - food pairing


#1

Having a white Burgundy tasting ( I might sneak in a couple of interlopers) with friends & at the weekend and have decided to do some food with it…what would anyone recommend ?

can be starters, bowl food, main course, cheese…

Wines are likely to include:
Olivier Leflaive - Bourgone - ‘Les Settiles’
JC Bachelet - St Aubin 1er Cru - ‘Le Charmois’
Drouhin - Montagny
Agnes Paquet - Auxey-Duresses
Thevenet - Vire-Clesse
Possible…
Rustenburg - Stellenbosch
Knez - Mendocino, Anderson Valley - ‘Demuth Vineyard’


#2

If any are oaky, then camembert is my go-to for cheese.


#3

Can I be your friend?!?! :laughing:

I was literally just typing that camembert is a must but @tom beat me to it! So I’m also going to put in a vote for some smoked fish or hearty bird dishes (I always have white Burgundy with any leftover-turkey-concoctions we come up with on Boxing Day…)


#4

Some nice white fish such as cod, cooked fairly simply might be worth considering


#5

Or Mr Johnson’s advice

Sounds cheap (but then I suppose Burgundy isn’t either)!


#6

I did oeufs en meurette (with white wine) at christmas and it was great with a richer chablis.


#7

of course - what wine are you brining :rofl:

smoked fish is a good idea…and you can never have enough of a hearty bird! :innocent:


#8

had thought of simply running to the local chop shop for some good cod and chips !

scallops…nice idea


#9

oh, only had it with red wine before…might have a look into that


#10

I used this recipe, but substituted the wine (and didn’t bother with chocolate or flour). There are other versions though ( I want to try this next time).


#11

Just had a quick look on our site in the Burgundy section, filtered for Chardonnay, most seem to tally with some suggestions on here already :slight_smile:


#12

the cyclist recipe looks good - thanks !


#13

thanks

veal and lobster surf and turf it isn’t then :wink:


#14

thanks for all the ideas, went with…
starter - Tartare of sea bass (Michele Roux Jr)
Main - Chicken with mushrooms on a cream sauce (Raymond Blanc)
dessert - Cheese inc brie, brillat savarin, eppoise and a couple of others

Most importantly…due to a bit of a change of plan -
Doudet Naudin - Bouzeron (aligotte) 2016
Dom Dampt - Chablis 1er Cru Vaucoupin 2016
Gilles Morat - Pouilly-Fuisse Climat sur la roche 2016
JC Bachelet - St Aubin 1er Cru - ‘Le Charmois’ 2013

All wines showing very well, Chablis perhaps a little dull Big surprise was the Aligotte!

But it certainly showed the differences of “white Burgundy” and how each went with a different food

Already thinking of what to do next but first its safari supper next weekend and have dessert (least favourite course!)