Welcome back to this month’s “you ask and I’ll answer.” For those just tuning in, you can find me at Michael@passionvines.com. I welcome you to email me with any wine-related questions and I will use this monthly column to answer them. While I will not be able to answer all of them, I do promise to always provide an answer via email. This month we talk pop-star wine, food pairings, and French wine law.
Q: Kate from Sea Isle asks, “I have a bottle by, Vincent Bouzereau and it says ‘Coteaux Bourguignons’ — what does this mean? Secondly, what type of food do I serve with this wine?”
A: Thanks Kate, great question! Coteaux Bourguignon is one of the newest Protected Denominations of Origin created to reflect wines coming from the hillside slopes of Burgundy, a prized geographic feature where vines have excellent drainage and exposure to the sun (as opposed to the flat, hot valley floors that often make lower acid, coarser wines). The big difference between Coteaux Bourguignons and the village and “cru” level wines is that younger Chardonnay vines are permitted in wine production, as are grape varieties other than the “big three” of Chardonnay, Pinot Noir, and Gamay. In the case of Vincent Bouzereau, a pleasant easy-drinking white grape known as Aligoté is blended in equal portions with Chardonnay to make his Coteaux Bourguignons Blanc.
What it pairs with:
Aligoté considerably lightens up the plushness of Chardonnay in this wine, but barrel-fermentation adds a creamy texture, giving you a rather complex wine. This is a wine that would play off of crab cakes incredibly well; the delicate meatiness of crab is a paradox in and of itself, the way the blend of Aligoté and Chardonnay provides a yin and yang to your senses. If you are making up a cheese plate, Aligoté is going to have a youthful lively character, while the Chardonnay will give a nutty character after time in the barrel. A young Gouda or even a Gruyère would be a fine partner with this white wine from Bouzereau.
Q: James from Longport asks, “What food pairing tips do you have?”
A: Hey James! Great question and one I get asked a lot. Here are my Top 5 food & wine pairing tips:
• Match the weight of the wine to the weight of the food.
• Avoid tannic, high-alcohol red wines with spicy foods.
• Your wine should be sweeter than your dessert.
• Match regional cuisines to wines.
• Think pink (dry rose) with fresh herbs and vegetables.
I hope this helps. Email me if you would like a deeper explanation of any of these tips.
Q: Megan from Sea Isle City asks, “I want to like French Pinot Noir, but It’s always so expensive. Thoughts? What do you recommend?”
A: You’re right, Megan. Red wines from Burgundy (Pinot Noir) are often big-ticket items. The Premier Cru and Grand Cru wines are highly sought after as they showcase various combinations of structure, power, delicacy, terroir, and longevity. Parcels of vineyard land located mere yards from one another can lead to vastly different expressions due to changes in soil or aspect to the sun. However, the important thing to remember is that the wines labeled “Bourgogne” are meant for everyday consumption with humble or casual meals. When you find a producer who makes exquisite luxury wines, chances are good that the everyday wines will taste great as well. Domaine Jessiaume ($24/bottle) is a terrific example of such a producer, where its Bourgogne Rouge draws from the unique characteristics of its vineyard holdings throughout the Côte de Beaune!
Q: Tony from Linwood asks, “What do you recommend serving with a bottle of Stags Leap Artemis?”
A: Ooh, nice selection, Tony!! Artemis is Cabernet Sauvignon dominant. Consider this wine with a pork loin roast, perhaps even with a tasty Port reduction with figs. Include some roasted veggies on the grill. With cheeses, you need something that can stand up to the wine’s long, complex finish. Aged cheddars are an easy match in this situation. Another great pairing is simply pouring a glass while enjoying a fire pit on a late-summer evening.
Lastly, we finish with me asking YOU a question. Email me the answer, and I’ll reply with a prize.
Q: True or False — Pinot Gris & Pinot Grigio are the same thing.
You keep asking, and I’ll keep writing…
Drink Passionately,
Michael Bray
Michael@passionvines.com
