Despite generally being made from Pinot Noir (Gamay is grown a little in the region), all red wines from Burgundy don’t necessarily pair well with the same dishes. It’s all about the details! So what should you eat with a Burgundian red? Here are a few ideas to help you on your way…
Some premiers crus are more complex and concentrated in some appellations than some grand crus in others. This means your choice of wine for the table should be a clever and intricate ‘combo’ taking into account appellation characteristics, hierarchical level and vintage. In other words, a complex and subtle choice, just like the fine wines of this splendid region!
You should keep in mind that most regional appellations, such as the Hautes Côtes or those from the Yonne area like Irancy and Chitry, tend to produce wines with a certain depth and a smooth, supple texture. That said, they rarely have a very powerful structure. Fairly light on tannins, they display a delicate texture with discreet fruit and spice aromas. They’re natural partners for white meats, think slow-cooked pork shoulder, and above all, poultry in creamy sauces (a classic chicken in cream sauce, for instance). They would also pair beautifully with braised dishes (like veal stew with vegetables or a comforting boeuf bourguignon), and when summer arrives, they’re right at home with grilled meats straight off the barbecue.
The most delicate premiers crus, such as those from Chambolle-Musigny, Volnay, or Vosne-Romanée, when vinified with elegance, restraint, and a deep respect for the ‘soul’ of Pinot Noir, strike a beautiful balance between power and elegance. These velvety wines never display harsh or overly tannic structures, even in their youth. They are often marked by aromas of red fruit (notably cherry), lifted by delicate floral notes. Their finesse calls for dishes with equally delicate textures. When enjoyed young, they pair best with white meats and poultry, think chicken or rabbit stew or chasseur, braised pork shoulder, or for an outsider option seared tuna steak. With a few years of cellaring, they open up beautifully alongside more flavourful dishes such as roast duck with cabbage, game birds, or even sweetbreads. Some particularly refined grand crus, like Clos des Lambrays or Musigny, can be considered in this same spirit of elegance. Though more concentrated, they nonetheless lend themselves to the same culinary pairings.
Premier crus with more pronounced tannins, such as those from Pommard or Nuits-Saint-Georges for example, are a fine match for rare red meats, particularly in their youth. As they age, their structure softens, allowing them to pair beautifully with more richly flavoured dishes, such as meats served with a wine-based sauce. Later still, they come into their own effortlessly alongside game birds and a mushroom risotto.
The most concentrated premiers crus, Gevrey-Chambertin for example, along with most grand crus, belong to the most full-bodied expressions of red wines from Burgundy, even here, Pinot Noir never loses its delicacy and elegance. With this dual personality, structure on the one hand, finesse on the other, these wines are remarkably versatile at the table. In their youth, they shine alongside flavourful red meats and offal, such as kidneys or calf’s liver. As they gain maturity, they reveal a softer, more nuanced character that pairs beautifully with finer dishes like white meats, poultry, or sweetbreads. With age, as their aromas evolve towards notes of leather and stewed dark fruits, they become excellent companions for subtly flavoured game.
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