As we get ready for our big Fall Burgundy Festival in the store this weekend – 10 great Burgundies plus handmade chocolates from Double Premium Confections! – I thought it would be worthwhile to share a few quick impressions from our annual Burgundy dinner last week at Michel Richard’s Citronelle in Georgetown. The dinner featured five stunning dishes from Chef Richard paired with the wines of Domaine Albert Grivault,
Couldn’t be happier to cook a rustic Italian meal. Let alone pair it with the nice little Italian Red that I have tonight, the 2006 Villa Medoro Montepulciano D’Abruzzo.
Tonight I crossed borders, pairing a Burgundian Pinot Noir with a Spanish roast chicken dish. While I tried to pair the wine with some regional French cuisine, I didn’t think it was necessary. That’s a lie. I just didn’t want to have to cook some French dish for 5 hours...but if you feel the urge, then by all means, knock your little, Francophile socks off.
Let’s get one thing straight. I love me some sherry. Love the fact that it can be enjoyed on its own and with food. It is probably one of the most versatile drinks in the wide world of drinking. Love the stuff.
Written By: Lauren Rittermann
Ladies and Gentleman I would like to introduce to you…the cheese of all cheeses. The Creme de la Creme, the cream of the crop. This my friends is what I like to call….BURRATA!
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