During the winter, we all need a bit of magic to comfort us: falling snow, glowing lights, cosy fireplaces… and some gorgeous food and wine pairings to treat yourself to: a hearty stew with Chinon Clos du Chêne Vert 2010 from Charles Joguet, cheese fondue with Chignin-Bergeron Les Christine 2019 from Gilles Berlioz, casserole with a Crozes-Hermitage from Combier, chocolate fondant with a Maury from Mas Amiel, a sip of whisky by the fire…
How about donning your apron again to rustle up some delicious food and wine pairings? A tender meat dish, some aromatic herbs, a dollop of cream for smoothness, a little wine to balance it all out… the magic of flavours in motion! Set a beautiful table, decorate it with candles, light a fire if you are lucky enough to have a fireplace, and prepare your wine selection in advance, iDealwine is there to guide you.
Raclette season is… still on!
Good news for cheese-lovers among you: even in February, raclettes, fondues, croziflettes and all kinds of tartiflettes are still fully appropriate for an indulgent evening activity. This is the perfect opportunity to open a Savoie wine: Altesse from Marie and Florian Curtet, Chignin-Bergon Les Christine 2019 from Gilles Berlioz, Cévins Quartz 2020 from Domaine des Ardoisières… A little further afield, take a look at the very nice selection of 2018 wines that we have from the Jura: go for a Côtes-du-Jura Chardonnay Les Sarres from Rijckaert or En Treize Vent from Château d’Arlay, the Arbois wines from Domaine du Pélican or the Cuvée Va donc from Domaine Ratapoil.
Pot-au-feu and Crozes-Hermitage
A rustic, boiled ensemble of whole vegetables and meat, pot-au-feu does not appreciate being paired with wines that are too tannic. We have a magnificent appellation in mind for this: Crozes-Hermitage, which covers nearly 1,500 hectares and is the largest appellation in the northern Côtes-du-Rhône. Our advice? The domains Combier, Christophe Curtat, Paul Jaboulet Aîné, Aléofane or Graillot will go perfectly, in vintages ranging from 2010 to 2020. You can also go for a Saint-Joseph or a red Sancerre.
Beef bourguignon with a cru bourguignon
Ah, beef bourguignon! A dish that awakens your senses and that, constantly disturbed in its simmering by the members of your family who hasten to open the lid, must be accompanied by one of its oldest comrades: a Pinot Noir or a Burgundian Gamay. Go for a 2018 Hautes-Côtes-de-Beaune from Domaine Leprince or a 2019 Hautes-Côtes-de-Nuits from Domaine A & Arlaud. You can also pair with wine from more distant lands, like Charles Joguet’s Clos du Chêne Vert 2010 Chinon, or Domaine des Roches Neuves‘ Terres Chaudes 2018 Saumur-Champigny.
Let’s move on to dessert
Dessert… A stage of the meal that tends to linger in the minds of our guests even when they’ve gone home. With chocolate, fruit, cakes and other pastries, you have a plethora of wines to make a good match: dessert, sweet, Sauternes, Jurançons, late harvest Alsaces, sweet Vouvrays and Montlouis, Tokays… Think also about Maurys and Rivesaltes, even if the pairing with these nectars should not be limited to sweetness. Our comfort food at this time of year? A delicious chocolate fondant accompanied by a 40-year-old Maury from Mas Amiel.
Spirits by the fire
The magic of winter is also the snowy or foggy afternoons spent by the fire, enjoying a book and/or a whisky. Make the most of it with something from our beautiful selection: Caol Ila Single Malt Scotch Moch (70cl), 10 Generations Pierre Ferrand cognac (50 cl), Bas-Armagnac from Domaine Le Tuc Darroze (70 cl) 1978 or Hampden Overproof Velier rum (70 cl), a delight for a magical moment.