[WIne Pairings] 3 meal occasions you can pair your Burgundy wines with

Most of the wine orders we get are gifts or specially selected for occasions: birthdays, anniversaries or simply dinner gatherings among friends. 

We often get asked what Burgundy wines should be paired with, given their notoriously flavourful blend. Generally the rule of thumb for wine pairings can be followed; white for white meat and red for red meat. However to match the subleties of Burgundy wines on your palette, we've picked out a list of recommendations you can use as a guide for your next meal occasion.

We've polled our customers on their favourite meals during Singaporean get-togethers, and here's the verdict (and their suggested pairings): 

1. Barbeques 

Singaporeans love their BBQs! Whether it's a smoky affair at the park or a quiet affair on a friend's balcony, we recommend you to sit back and relax with these wines. 

We recommend:

the Cotes Du Rhone or Chateauneuf du Pape Red

Why we think this is a great pairing: 

The wines will go very well with smoky flavoured red meats cooked medium rare because the wines are more full bodied as compared to Burgundy reds. Further, the sweetness and moderate acidity will give the meats added aromas when paired.

The tannins will also cut through the fat of the meat and wash away the oiliness in the mouth. The full bodied dark fruit aromas, coupled with the meaty-spicy flavours of the wines compliment the strong taste of BBQ meats

2. Seafood

If there's anything we love more than seafood, it's fresh seafood. The recent surge in popularity of seafood wholesalers in the West can attest to that claim. 

Whether it's cold seafood cuts, oysters or crabs, 

We Recommend: 

Chablis Premier Cru

Why we think this is a great pairing: 

This is the classic pairing because the soil in Chablis used to be a seabed millions of years ago. The kimmeridgian (special limestone-clay mix) soil in Chablis is full of tiny oyster shells and the grapes grown in these soils absorb the characteristics of the sea including the iodine to create a saline-crisp refreshing taste profile which is perfectly matched to freshly shucked oysters.

Further, Chablis is usually made with very little or no Oak at all. This further enhances the fresh fruity flavors of the wine. Over time the Chablis ages to give a profile of stony gunflint nose intermingled with dried fruit notes.

3. Steamboat

Traditionally a reunion-dinner affair, steamboats are also enjoyed most gatherings either when brainstorming for a food theme becomes the last resort, or when everyone's gunning to give their tummies a real treat. 

We Recommend: 

Burgundy Chardonnay for non-spicy stock or

Riesling Kabinette or Spatlese for spicy stock

Why we think this is a great pairing: 

For non-spicy soup stock, the steamboat flavours are delicate and light and the wine should not overpower the food but rather enhance the taste. As such a Chardonnay will go very well as the fruity floral expressions will blend in very well with delicately flavored foods such as steamboat.

For sour-spicy stock (like Tom Yum), a German Riesling Kabinette or Spatlese with fruity aromas and a slightly sweet taste will be better as the sweetness will compliment the spicy taste of the stock and the hot foods very well and tone down the spiciness of the dish

August 18, 2015 written by Coleman Seet 0 comments