Classic French food and wine matches at Christmas

We blogged this last December 2014 and we think it is just as relevant today. We have updated the links to some new vintages...

"Figaro magazine in France this week published an article on the classic wine and food matches of a traditional  French Christmas meal. 

It gave some common-sense insights into the classic matching of French wines and Christmas dishes. These rules also apply in Australia, whether you are serving French wines or not.

It said "The golden rule of successful and easy matches, consists of choosing wines that discretely flatter the dishes, but never eclipse them." (Well we are pretty sure that's what the article- in French- said! We had to translate it!)

Entrees

For an entrée of smoked salmon they suggest "a lively and dry white wine such as a Sancerre or Muscadet."  
From our portfolio we would suggest a Bordeaux Blanc (100% sauvignon blanc) such as the incredibly good value Chateau Beycheville 2014 (Good rating in Grape Observer $32) or a wine that has been wowing in tasting events recently Domaine Bellegarde Jurançon sec La Pierre Blanche 2009 ( $41) if you want a special white wine to start.

The French traditionally have a foie gras dish at Christmas. The classic match for that, as suggested by Figaro is a sweet white such as Sauternes, Coteax-du-Layon, Jurançon or a Monbazillac. 
Foie gras is not something we often do in Australia at Christmas time. Recently at the Paris to Provence Melbourne French Festival, the french expats though were lining up to buy bottles of Domaine Bellegarde Cuvée Tradition 2012 from Jurançon ($35.90) and Domaine de l'Ancienne Cure (Monbazillac) 2005 ($50) to have with paté/foie gras at Christmas. If you like Sauternes we have one from Chateau Rolland a small family producer,named by the "10 best list" in the top 10 best value Bordeaux ($68.50).  So if you want to do as the French do, or you are looking for a wine match for pates or terrines over the holiday season these wines have an absolute wow factor! 

According to Le Figaro, oysters, "because of their iodine content and slight "nuttiness" need more acidic white wines like Entre-deux-Mers or Champagne".
We have 2 perfect partners for seafood in that instance: Chateau de la Bouyère Blanc 2014 from the Entre deux Mers region of Bordeaux, an unwooded sauvignon blanc/semillon blend, and our fabulous award winning Achille Princier Grande Tradition NV Champagne ($54) This champagne has been getting a great reaction since we started selling it recently. It is also available in a 6-pack for $49 per bottle.

Figaro suggests Champagne for seafood, crab, scallops, lobster, prawns and the Achille Princier would be perfect!

Main Courses

According to Figaro, the main courses are the chance to drink the grand wines of Burgundy or good vintages of Bordeaux! 
DiscoverVin can certainly help you out there with a range of Bordeaux that are special, have some age and are ready to enjoy but won't break the bank!  Current favourites include Chateau Rollan de By 2008 ($59) and Chateau Haut-Vigneau 2008 ($38, 16.5 points Jancis Robinson)

Specifically Figaro suggests matching a stuffed turkey with Chateauneuf-du-Pape, a Pomerol or a Saint Emilion. 
We don't have a Chateauneuf-du-Pape but we have a wonderful wine from nearby in the southern Rhone that has been likened by many to a good Chateauneuf-du-Pape. It's from a biodynamic producer: Domaine Roche Audran Cuvée César 2011 ($35.90). Pure fruit driven blackberry and raspberry 100% old vine Grenache loveliness- one of our current best sellers. In blind tastings it is picked as Chateauneuf-du-pape

We have some great Pomerol Chateau Rouget 2006 ($95) and some wonderful Saint Émilion from bargain level Chateau Truquet 2011 ($31) to the excellent Petit Figeac 2007 ($85) from the famous Figeac estate, and to what Parker called "hedonistic" grand cru Chateau Dassault 2006 ($99). 

Cheese and dessert

For cheese a late harvest ("vendanges tardives") is suggested. 
We have an excellent vendanges tardives from Producteurs Plaimont in Madiran called St Albert Pacherenc du Vic Bilh 2009 ($41.50 stocks very limted). This a great wine, named best import by Huon Hooke. This is from the excellent 2009 harvest, picked just before the first snowfalls of the season and is a fabulous match with a cheese platter.  

With chocolate Figaro suggests a fortified wines such as port or a rich dessert wine! 
We suggest a Rutherglen muscat or a rich dessert wine such as the lusciously sweet Domaine de l'Ancienne Cure Extase 2005 ($59.90, stocks very limited) from Monbazillac. A rich botrytis affected wine. Very French and a wonderful way to finish a memorable meal. 

We are sure these wines will flatter your Christmas dishes!

Click on the links to see more information on the wines or to order.

We also have Christmas/mixed packs ready to go at various price points.

Whatever you are eating this Christmas we hope that you eat and drink well!  

Bordeaux Dinner Brisbane January 31, 2014

DiscoverVin was pleased to do another food and wine event with Celine Damour and her team at C'est Bon restaurant in Woolloongabba on January 31st.

This restaurant has a loyal following and is well known for its award winning cuisine. It is a bastion of french culture, cuisine and hospitality.

The Bordeaux dinner featured 6 courses and matched wines...

Guests were welcomed with a refreshing glass of rosé by Domaine de la Croix Irresistable cru classé from Provence. Poured from magnums and accompanied by an amuse -bouche of Bayonne Ham, it was a great start to the evening. Domaine de la Croix  is a classy, crisp rosé from a premium producer. 


It comes in a stunning bottle. The magnum certainly turns heads at events and dinner parties.

This is currently one of our best selling wines and so it was not really a surprise it was so well enjoyed by all as an aperitif.

The first sit down course was a beautiful dish- Monkfish in a pastry case with a rich red wine sauce. 

It was perhaps a little unusual to have a red wine sauce with fish, but since monkfish is a fairly robust fish, it worked well. 

And certainly what worked extremely well was the wine match. The delicious semillon/sauvignon blanc blend from the Graves appellation of Bordeaux- 
Chateau Haut Peyrous-Pêche au Carrelet-Graves Blanc 2010. This organic white wine is made by Marc Darroze who recommends that it is served with fish dishes or eel. It was perfect with the monkfish. Many commented that this textural dry white wine was the match of the night. 




Next up was one of our favourites, duck breast with a peach sauce which was beautifully cooked (not overdone) and with a lovely sauce taking advantage of a seasonal ingredient.

The wine was really special and one that we have not often had the chance to show at a dinner: Clos des Quatres Vents 2007 from the Margaux appellation on the left bank of Bordeaux. 

Clos des Quatre Vents consists of a tiny 1.2 hectare plot planted with Merlot and Cabernet Sauvignon.  The proprietor is Luc Thienpont. The estate produces only 6000 bottles/500 cases from a vineyard planted with very old vines with an average age of 80 years old.  The vineyard is situated on a plateau at the entrance to the town of Margaux, surrounded by Cru Classée vineyards.

This wine was made by Jacques Boissenot, wine consultant to four of the five First Growths of the Médoc, and named Winemaker of the Decade in 2010 by the Chinese Bordeaux Guide to celebrate the tenth anniversary of the publication.

It showed its obvious class, with layered deep fruit, fine tannins. It has balance, poise and restraint. Wonderful!

The main course was a rich beef stew- boeuf carbonnade. We served 2 older Bordeaux wines. 

Chateau Lannessan 2004 and Chateau Rollan de By 2006.

Both married beautifully with the rich beef dish. The room was divided on which was better. Some preferred the Lannesan with its soft integrated tannins and some preferred the Rollan de By, a classy wine currently being served in Air France business class ! 

We then had a refreshing pre-dessert, an apricot and fennel sorbet, which sharpened our palettes for desert.

Dessert was spectacular, a pear poached in sauternes , sitting on a hazelnut biscuit base and surrounded by a cinnamon and chocolate sauce.

To accompany this was a classic sauternes from a small family producer Chateau de Rolland 2007 .  The "10 best list" in France in 2013 named this wine in the 10 best value Bordeaux wines. 

It was perfect with the pears and a great way to finish a wonderful night  of great food and wines.