Quick Recipes and Easy

Break Up Your Winter Reds With An Elegant White Burgundy

If you are like me, you ate a small too much this holiday season and you made a resolution to shed a few pounds. Without really sacrificing, I like to curb my food consumption by breaking up my winter reds (and those stick to the rib meals that they usually accompany) with elegant white Burgundies and seafood. These white wines are rich and full bodied without the over-the-top vanilla that can often characterize California Chardonnays. They have the weight to stand up to the winter weather and can really enhance lighter dishes like fish and chicken.

One white Burgundy that we are particularly fond of comes from Chateau Fuisse, the oldest chateau in Pouilly-Fuisse, and one of three single vineyards called ‘Le Clos.’ Last night I loved this wine with pan seared salmon on a bed of sauteed spinach in garlic and olive oil. It was tasty revealing hints of oak spice that frame the yellow orchard fruit aromas, particularly peach and apricot. Rich and full-bodied flavors are accompanied by ample amounts of dry extract and brilliant concentration that serves to buffer the intense minerality on the deep and punchy end. This is a huge yet elegant wine that will be approachable young though should hold well. ‘Le Clos’ received 90 points from Allen Meadows of Burghound. [Less than 400 cases of this single vineyard Chardonnay were made.] Delight in with your next seafood dish.

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