I adore French food and drink - A Maconnais Chardonnay.

Partisans, and they're many claim that Burgundy is actually the number 1 or number 2 wine-producing area in France, if not in the world.

This area produces 3 times as much white wine as the remainder of Burgundy, but isn't particularly well-known. If you're visiting the Mconnais area, and you really should, make efforts to stop by the village of Cluny and its medieval abbey, once the biggest church in all Europe. Today the site lies in ruins, as it's been since the French Revolution, but what ruins. The site contains a horse-breeding center set up by Napoleon using stone from the abbey. But do visit Autuns Portes ( Archways ) and the Thtre Romain, once the biggest arena in Gaul ( Roman France ) with room for fifteen thousand spectators. Begin with Pt en Crote de Grenouilles au Bleu de Bresse ( Frog and Bresse Blue-Cheese Pie ). Here the Pinot Noir grape produces deliciously enticing wines mixing grace and power with pliable velvet textures and complicated flavours. The southernmost red Burgundy area is Beaujolais, where the grapes used are Gamay instead of Pinot Noir and the wines are made to stress fruit and charm.

Beaujolais should be fruity but dry, with a basal astringency that helps complement an extraordinary variety of foods. The wine was really fragile and yet not feeble. I loved the way the wines acid dealt with the meat grease, which was relatively low because I cooked the chicken without its skin. Burgundy wine tasting. It consisted of chicken legs in a soy, onion, and garlic sauce. Continuing to work my way down the food scale, the next pairing concerned a baked noodle dish, a cheese-less lasagna with tomatoes, onions, peas, and chicken burger.