Our assignment this month was the region of Burgundy or Bourgogne. I did some research and learned that the Burgundy region uses only 2 varietals. Pinot Noir for the Red wines and Chardonnay for the White wines. The typical pairing and classic dish from this region is Coq au Vin with Red Burgundy. I love Coq au Vin and thought about buying a red and staying traditional but then I got my Weekends in a French Kitchen assignment and decided to go with a white.
I went to the store searching for a Cotes de Beaune Chardonnay. It is a heavier wine and is aged in oak barrels. I love an oaky chardonnay. The wine store didn't have any oaked Chardonnays on the shelf but recommended the 2014 Chablis from Albert Bichot winery located in the Cotes de Beaune district. The Bichot family moved to Burgundy in the 1300's. In 1831 they moved to a new home south of Beaune. Then the great grandson moved the headquarters to Beaune at the end of the 19th century. This information gleaned from Wine.com where you can purchase this bottle of wine for $22.99. This is slightly more than what I paid for this wine at my local International Market, Randazzo's.
This is a beautiful pale and crisp wine that paired very well with the Chicken and Mushroom Vol au Vent. I never realized that Chablis was made from Chardonnay grapes. That is one of the great things about this group. France has been making wines for thousands of years as opposed to the USA which is such a young Country. I am learning so much more about wines, vintners and varietals since exploring France.
My daughter, knowing that I am learning about French Wines gave me this wonderful sampler 4 pack for Christmas.
I am very anxious to try them and do some more food pairings. We just did Languedoc so I am hoping some of the other regions come up soon. (hint, hint)
We would love for you to join us. Next month we are exploring Alsace. I am not familiar at all with this region and am anxious to investigate and learn. Just buy a bottle of wine from this region, pair it with a dish and share it with us on the third Sunday of the month. See you there.
Here are our other Burgundy pairings this month
Jill from l’Occasion shares “Risotto with Forest Mushrooms & Shallots, a Meatless Match for Aegerter Les Enfants Terribles”
David from Cooking Chat shares “Pouilly-Fuissé with Goat Cheese Pasta and Chicken”