Wines from the southern part of the Côte d'Or
By Russell Hone and Jean-Pierre Renard
This Guide was last updated on 27 April 2011
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Ouefs en Meurette: eggs poached in a highly reduced red wine sauce made with onions and lardons (bacon pieces). Often served on or with slices of fried bread.
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 cooked in a court bouillon and served in or out of their shells with garlic and parsley butter.
Boeuf Bourguignon: beef stew slowly cooked in red wine with onions and lardons (chopped smoked bacon pieces) and served with garlic-rubbed croutons. It is a robust dish best accompanied by a Gevrey Chambertin or a Nuits St-Georges.
Coq au Vin: an ancestral recipe once served for festivals and to mark the end of harvest. A large chicken (or cockerel) simmered in red wine with lardons, onions, and mushrooms. Suitable to match with the full range of red Burgundies.
Potée Bourguignonne: a soup of vegetables cooked in a bacon and pork stock. A convivial dish it needs a convivial wine, red or white.
Pauchouse: freshwater fish poached in white wine with onions, butter, garlic and lardons. A young white wine would be ideal.
Gougères: cheese puffs, best eaten warm with a glass of white wine.
Cheese: renowned as much for its marc-washed orange colour as for its pungency, Epoisses is the Côte d’Or’s best known cheese. Very similar is L’Ami du Chambertin. Only sold in the region, Citeaux, a unique Reblochon-type cheese, is made by the monks of that Abbaye. Citeaux can be purchased at the small shop attached to the Abbaye. (see www.citeaux-abbaye.com for opening hours).
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