From Tournus to La Chapelle de Guinchay
By Michael Edwards
This Guide was last updated on 25 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.
Escargots: snails stewed in wine with shallots, garlic, butter and parsley. A white Mâcon Villages with good acidity would be a good partner.
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 Moulin à-Vent.
Coq au Vin: chicken (ideally it should be a cockerel) cooked with baby onions, mushrooms and lardons. Juliénas would be a fine 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 Beaujolais Villages.
Andouilettes: not for the squeamish, pork chitterling sausages or chaudons made from pig’s intestines. Carefully cooked, ideally and luxuriously poached in white St-Véran 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.
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 in Southern Burgundy.
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. Worth experimenting with Mâconnais or Beaujolais wines.
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