Southern crus and communes from Lancié to Tarare
By Michael Edwards
This Guide was last updated on 26 April 2011
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Jambon Persillé: ham cooked with parsley and served cold. As this is likely to be served on a summer's day a light red Beaujolais would be perfect.
Boeuf Bourguignon: beef cooked with baby onions: mushrooms and lardons (bacon pieces). This is a full-bodied dish that is ideal with a good red Beaujolais Cru such as a Morgon.
Poulet de Bresse: from across the Saône in the Ain department, this is France’s most famous Appellation Contrôlé breed of chicken. It may be cooked in a variety of ways including as Coq au Vin.
Meurette: A red wine sauce 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 Beaujolais Villages.
Andouilettes: not for the squeamish, pork chitterling sausages or chaudons made from pig’s intestines. Carefully cooked, ideally and luxuriously poached normally in white wine, they can be delicious. Sometimes a menu will list Andouillette Beaujolaise au vin blanc.
Potée Bourguignonne: a soup of vegetables cooked in a bacon and pork stock. A convivial dish it needs a convivial wine, red or white.
Matelote au Beaujolais: freshwater fish poached in red Beaujolais with onions, butter, garlic and mushrooms. Enjoy this fish dish with a young Beaujolais rosé or lighter red.
Gougères: choux pastry balls flavoured classically with Gruyère or Emmenthal cheese: hot, they should be eaten fresh out of the oven; cold, they are traditionally served at wine tastings.
Cheese: Burgundy produces a variety of cheeses. Charolais is a fine local cheese which is often made from a mix of cow’s and goat’s milk. Other Burgundian cheeses include the orange-skinned Epoisses and the delicious goats' cheeses from the Morvan.
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