The wines of Bouzeron, Rully, Mercurey, Givry and Montagny
By Jean-Pierre Renard and Wink Lorch
This Guide was last updated on 10 August 2010
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Boeuf Bourguignon: beef cooked with baby onions: mushrooms and lardons (bacon pieces). This is a full-bodied dish that needs is ideal with a fine red such as a Mercurey or Givry Premier Cru.
Coq au Vin: chicken (ideally it should be a cockerel) cooked with baby onions, mushrooms and lardons. Red Burgundy is a classic accompaniment.
Meurette: a similar red wine sauce but without the mushrooms and flambéed with a little marc (brandy). It is used with eggs and fish as well as meat. As this is a red wine sauce it should be accompanied by red wine, such as a Bourgogne-Côte Chalonnaise.
Jambon Persillé: ham cooked with parsley and served cold. As this is likely to be served on a summer’s day a light red Bourgogne would be perfect.
Escargots: snails stewed in wine with shallots, garlic, butter and parsley. A Montagny or white Rully with good acidity would be a good partner.
Potée Bourguignonne: a soup of vegetables cooked in a bacon and pork stock. A convivial dish it needs a convivial wine, red or white.
Pôchouse (Pauchouse): freshwater fish poached in white wine with onions, butter, garlic and lardons. A young white Rully would be ideal.
Gougère: cheese puffs, best eaten warm with a glass of white wine.
Cheese: Burgundy produces a variety of cheeses. The best-known are the creamy white Chaource and the soft Saint Florentin, both from the Yonne valley. Other Burgundian cheeses include the orange-skinned Epoisses and the delicious goats' cheeses from the Morvan. Worth experimenting with red or white Burgundies.
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