Quick Recipes and Easy

I Love French Wine and Food – A Maconnais (Burgundy) Chardonnay

If you are looking for fine French wine and food, consider the Mâconnais area of the Burgundy region in eastern France. You may find a bargain, and I hope that you’ll have fun on this fact-filled wine education tour in which we review a local white Chardonnay.

Among France’s eleven wine-growing regions Burgundy ranks fourth in acreage if you include the Beaujolais region, which most people do in spite of their considerable differences. Partisans, and they are many, claim that Burgundy is really the number one or number two wine-producing region in France, if not in the world. The wine reviewed below comes from the Mâconnais area of southern Burgundy, whose wine production is nearly 90% white, nearly exclusively Chardonnay. This area produces three times as much white wine as the rest of Burgundy, but is not particularly well known.

If you are visiting the Mâconnais area, and you really should, make sure to stop by the village of Cluny and its medieval abbey, once the largest church in all Europe. Today the site lies in ruins, as it has been since the French Revolution, but what ruins. The site contains a horse-breeding center founded by Napoleon using stone from the abbey. You’ll also want to see the Musée Ochier, a Romanesque lapidary museum. Don’t forget to tour the town of Autun once called Augustodonum, city of Augustus. The original name refers to Augustus Caesar who modestly described it as “the sister and rival of Rome itself.” Avoid disappointment, don’t expect Rome II. But do visit Autun’s Portes (Archways) and the Théâtre Romain, once the largest arena in Gaul (Roman France) with room for 15,000 spectators. Every August (do you reckon that’s a coincidence?) traditionally costumed locals place on a period piece. Talking about Napoleon, he and his brother studied at the local military academy, where at age nine the future Emperor first learnt French.

Before reviewing the Burgundy wine and imported cheeses that we were lucky enough to buy at a local wine store and a local Italian food store, here are a few suggestions of what to eat with indigenous wines when touring this gorgeous region.
Start with Pâté en Croûte de Grenouilles au Bleu de Bresse (Frog and Bresse Blue-Cheese Pie).
For your second course savor Poulet de Bresse à la Crème-Trompettes de la Mort (Free-Range Bresse Chicken in Creamy Sauce with Horns of Plenty Mushrooms). Read more about Bresse chickens in our article I Like French Wine and Food – A Red Beaujolais.
And as dessert indulge yourself with Ile Flottante (Floating Island, a Meringue Island in a Custard Sea.)

OUR WINE REVIEW POLICY All wines that we taste and review are bought at the full retail price.

Wine Reviewed
Pouilly-Vinzelles AOC ‘En Paradis’ 2003 Louis Latour 12.6% about $18.50

Let’s start by quoting the marketing materials. This pretty wine from the Mâconnais is pale yellow in color and has a gorgeous nose of lemon, honey, apple, and tropical fruit. It is elegant and pleasing revealing hazelnut and fruit flavors on tasting. This wine is perfect for drinking now.

This Chardonnay was fermented in stainless steel tanks and never saw the inside of an oak barrel. The Pouilly-Vinzelles is a not very well-known neighbor of the more expensive Pouilly-Fuissé. And now for the review.

My first meal was a Poulet Chasseur (Chicken Cacciatore) that I made with considerable care. The wine was very delicate and yet not weak. Its apple flavor expressed itself well. I loved how the wine’s acid dealt with the meat’s grease, which was relatively low because I cooked the chicken without its skin.

The next meal was more pedestrian. It consisted of chicken legs in a soy, onion, and garlic sauce. The wine was refreshing and pleasant but honestly small.

Continuing to work my way down the food scale, the next pairing involved a baked noodle dish, a cheese-less lasagna with tomatoes, onions, peas, and chicken hamburger. The wine was appley and floral and went very well with the meal, but seemed a bit wasted.

The final meal was disappointing. It consisted of an omelet with brown mushrooms, local provolone cheese, and the fixings. The wine was pleasant but not at all special, in fact it was not particularly present.

The wine and cheese tastings were more successful than usual. The first pairing was with a soft, buttery northern Italian Bel Paese cow’s milk cheese. This cheese seemed to intensify the wine’s flavor. Then I tried the wine with a French Saint-Aubin, also a soft cow’s milk cheese. In its presence the wine became softer.

Final verdict. I’m not sure. This wine was sometimes quite excellent, but I reckon it was too expensive. What do you expect from a Bordeaux? By the way, the mark’s term En Paradis was not the least bit justified.

Levi Reiss has authored or co-authored ten books on computers and the Internet, but to be honest, he would rather just drink fine Italian or other wine, accompanied by the right foods. He teaches classes in computers at an Ontario French-language community college. Presently his wine websites are theworldwidewine.com theworldwidewine.com and theitalianwineconnection.com theitalianwineconnection.com .

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