![]() Sauerkraut is the Alsatian dish par excellence, usually served in enormous portions, and the most famous version is cooked in Alsace wine.Ĭhoucroute is white cabbage that has been shredded, salted and fermented in wooden barrels or large stone pots. With a few years of bottle age, tertiary mushroom and earthy aromas will also appear in the wine, enhancing the chestnuts flavors in the cabbage. The cabbage is cooked in beer or in wine.īecause this dish is usually served as an accompaniment to hearty red meats, one should prepare a red Pinot Noir wine for this typical autumn meal. This dish is the perfect accompaniment to any form of baked ham, roast pork, boiled beef, or sausage. Because fall is also the season for chestnuts, this recipe fulfills all the gastronomic and nutritional conditions to get prepared for the winter. ![]() It is a vegetable best suited for cooler weather. Save your budget for the wine in the glass, in which case, a more complex red from the Côte de Nuits is the appropriate choice, whether it is one of the regional appellations or a specific village such as Vosne-Romané or Morey-Saint-Denis for special occasions! If regionality is not a priority for your wine selection, some prefer to serve heftier wines, such as a Cabernet Sauvignon, a Syrah, or a slightly riper "new world" Pinot Noir.Īlsace is known for its sauerkraut but another cabbage is worth discovering: red cabbage. The dish originating from Burgundy, the obvious choice is a generic red Bourgogne AOC, nothing too fancy as the prices can quickly escalate. People often wonder what type of wine to use in the preparation of Boeuf Bourguignon. The meat turns tender as the sauce reduces and intensifies. In this classic stew, cuts of beef are slowly cooked in Burgundy wine, to which cubed bacon, onions, and mushrooms are added. With its generous volume and smoky aromas, Pinot Gris is an excellent match for a Baeckeoffe and meats in general. This hearty stew featuring three types of meat naturally calls for a red Pinot Noir or a full-bodied white. The word baeckeoffe in the dialect of Alsace means "bakers oven", and in fact this tasty casserole of 3 kind of marinated meats (pork, beef and lamb) layered with potatoes, onions and moistened with white wine used to be cooked in the bakers oven. In Alsace there are as many ways to prepare baekenofe (also spelled baeckenoffa or baeckeffe) as choucroute garnie. Ask your wine merchant for a fuller, fruitier style of Chablis, preferably from a riper vintage, rather than a very sharp, mineral style. Made from pork small intestine and stomach, its texture is unctuous, its taste spicy.Īs Chablis wine is used in the recipe, you may serve the remainder of the bottle for your guests. The andouillette sausage is sautéed, then simmered in Chablis wine. If you have an unoaked Chardonnay with appetizers, it will pair better with lighter seafood options.Your browser does not support the html5 audio element ![]() For unoaked Chardonnay, consider something lighter, like grilled sea bass or poached scallops in a lemon-herb sauce. ![]() Why does this matter? Oaked Chardonnay will pair better with slightly richer foods. Oaked Chardonnay, because it was aged in barrels, is richer, toasty, creamy, or buttery. Unoaked Chardonnay is lighter and crisper. One more thing: Find out if your favorite Chardonnay is oaked or unoaked. Sweet-and-savory snacks like these Mini Apricot Brie Bites are another a fantastic option (and they’re so easy to make). Your options are almost limitless!Īlso go for dishes that have small bites of rich seafood, like crab salad. Appetizers are fantastic with Chardonnay. ![]()
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