5 Top Pairings for Chardonnay

Recipes that make perfect partners for a wine with sass


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White Burgundy

Pairs beautifully with:

Veal Prince Orloff

And there is Burgundy. True, white Burgundy tends to be expensive, but the best wines offer such captivating balance, complexity and finesse that you find yourself making a commitment to them in no time. It’s like the Las Vegas wedding of wines, though in this case you wake up with fewer regrets!

In pairing white Burgundy, there are many dishes that work brilliantly. The combination of power and elegance affords leeway in pairing, though I like to look at the tender side of things and serve my white Burg with the absolutely delectable dish known as Veal Orloff, or Veal with Morel sauce as some friends prone to trashy nicknames put it.

It is a great dish, rich yet both delicate and complex, with an explosion of earthy goodness. The perfect foil for the precise fruit of a fine white Burgundy!

Try it with these:

2009 Joseph Drouhin White Burgundy

2009 Henri Boillot Chassagne Montrachet

Get the recipe!

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Comments

  • Snooth User: lanberg
    36063 0

    Hey Greg, nice article... but how come you're not talking about Port today? Cheers, Luiz

    Jan 27, 2012 at 11:39 AM


  • Snooth User: cosmoscaf
    256062 54

    Thank you for a more progressive approach to good Chardonnay. Yes, so very much of it is made in a way that just wastes the grape for people like me, and apparently you, too. C'est la vie. I'm glad they are getting what they want. But it's nice to see the more traditional styling celebrated here. And while the new world(s) is making really great Chard now, too, there is still a good deal of quality coming from Burgundy at affordable prices. See Olivier Leflaive's Les Sétilles (50/50 Montrachet / Mersault) or Les Deux Rives (Chablis). Seeing this article, I changed my mind about what we'll have with dinner tonight. Kung Fu Girl will forgive us this time, I'm sure.

    Jan 27, 2012 at 6:24 PM


  • My only question is about the '09 White burgundies. I haven't had much luck with near time vintages on Montrachets - on several tries I felt they were a little crispy and maybe needed a couple more years to settle down.
    Sedrick

    Jan 29, 2012 at 12:02 PM


  • Snooth User: cosmoscaf
    256062 54

    Sedrick: I agree with you but also enjoy that edgy flavor. The Chablis, of course, are kind of defined by their crispness. What I have in the cellar cum laundry room are a couple '08's and a few earlier ones. I do not buy anything higher than about $30, and then only occasionally. But almost all of them get nearer five years before I pull the cork. It gets smoother and seems to gain some sophistication.

    Jan 29, 2012 at 9:49 PM


  • Dear Streetperson Sedrick
    I agree with you about keeping Montrachets a couple of years. I have noticed that the nervy citric boondoggle / future wonder that is our investment in 2007 Chassagne Montrachet is only now beginning to develop the requisite fullness. It'll probably be a further two years for the honeyed Meursault type flavours to show.

    Jan 30, 2012 at 10:06 AM


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