Talking about Napoleon, he and his bro studied at the local army academy, where at age 9 the future Emperor first learned French. Before reviewing the Burgundy wine and imported cheeses that we were fortunate enough to purchase at a regionally produced wine store and a local Italian food store, here are 1 or 2 recommendations of what to eat with native wines when touring this lovely area.
Burgundy red wines are produced in an area of France stretching from Dijon south to Beaujolais. The north section of Burgundy is named the Cote dOr ( hills of gold ) and sometimes, the further north the Burgundy vineyard, the richer flavoured the wine. 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 base astringency that helps complement a dazzling choice of foods. This Chardonnay was fermented in stainless-steel tanks and never saw the interior of an oak barrel. My first meal was a Poulet Chasseur ( Chicken Cacciatore ) that I made with substantial care. The wine was extremely fragile and yet not feeble. The wine was appley and floral and went very well with the meal, but looked a bit wasted. The wine was pleasing although not at all special, in reality it wasn't especially present. This cheese appeared to increase the wines flavour.
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