Burgundy: Food and wine of the region

Burgundy produces some of the world’s best Chardonnay and Pinot Noir and at times, it must be said, some of the worst – it all depends on the producer and of course the vintage. The tip with Burgundy is to get to know the names of those who make the best wines and persist with them; otherwise you tend to be left a little underwhelmed. Once you have stumbled upon a good one, they tend to be the definition of a quintessentially fine Chardonnay or Pinot – dependent on your tipple. 

  Burgundy by www.FranceHouseHunt.com

The region itself stretches across many picturesque villages, some of which are household names like Chablis, Beaujolais and Macon, and others that are the stuff of legend; Puligny Montrachet, La Tâche, Vosne-Romanée, the list goes on.

Dijon is the gastronomic capital of Burgundy, situated in the north of the region it's the birthplace of those archetypal classic French dishes Coq au Vin and Beef Bourguignon. Some of the country’s finest ingredients, like the fabulous Bresse chickens that have their own appellation or those rather pungent sausages made from all the leftover gibbly bits called Andouillette, originate from this part of Burgundy.
 Beef Bourguignon by Taekwonweirdo

Whilst the sausage may be an acquired taste, Burgundy has a few other gastronomic delights which have travelled the world, most notably its famous mustard. The true Moutarde de Dijon is made from the unfermented juice of local wine grapes and is used in loads of local dishes to add flavour, character and aroma to a host of different ingredients. And of course you wouldn’t be in France if you didn’t mention cheese, the most famous from Burgundy being the deliciously creamy Époisses de Bourgogne – yum, a heart attack on a piece of crispy baguette!

Other typical dishes include Escargot de Bourgogne, large snails baked in the oven in a deliciously salty, garlic and parsley butter.  Jambon Persille is a lovely combination of boiled ham hock set in its own jelly with parsley, and who can forget cuisses de grenouilles…frog’s legs?!

Whilst some of the dishes may not be for the feint hearted the food is almost certainly always good, rich, bursting with flavour and of course a perfect accompaniment to a good glass of those now global grape varieties that fill glasses from California to Coonawarra.

To view Burgundy: The region and places of interest click here
To read CellarVie Wines' interview with Louis Jadot winemaker Jacques Lardière click here.
Main Image by Guian Bolisay  


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