Wine & Food Pairing with James Flewellen: Boeuf Bourguignon

By Monday, July 8, 2013 Permalink 0

Wine and Food Pairing: Boeuf Bourguignon

by James Flewellen

Here’s our recipe for Boeuf Bourguignon

boeuf-bourguignon-798901288110937

 

 

 

 

 

 

 

 

 

Pinot Noir

The classic wine for this hearty dish is a relatively youthful Burgundian Pinot Noir – ideally the same wine you’ve used in the cooking. The bright fruit flavours in the wine complement the savoury spice in the dish and the tannins – fine as they typically are in red Burgundy – interact with the proteins in the meat to bring overall harmony to the meal. An older Pinot Noir will have developed more subtle, complex savoury notes, which may be overwhelmed by the bold array of flavours in the stew, thus I’d stick to a more youthful example and save the mature wine until when you can enjoy it in all its glory.

French Countryside

 

 

 

 

 

 

 

 

 

Other Pinot Noirs from around the world will also work – particularly the rich, clean fruit profile of a New Zealand Pinot. You could also try a ‘serious’ Beaujolais Cru – made from the Gamay grape. These Cru wines are slightly more expensive than the infamous Beaujolais Nouveau, yet they provide a more complex flavour profile and robust, yet integrated tannins. The best, from for instance Moulin à Vent, Morgon and Fleurie, start to resemble their cousins from Burgundy to the north and as such, offer excellent value for money.

 

365.202: Summer wine thing

 

 

 

 

 

 

 

 

 

Cabernet Franc

To the west of Burgundy, the Loire valley produces a number of wines that would go very well with the dish. Sancerre Rouge is the Loire’s expression of Pinot Noir and, I feel, too light in body to stand up to a stew. A Chinon or Bourgueil, however, made from Cabernet Franc, is well up to the task. The thicker skins of Cabernet Franc make for more robust tannin, which go perfectly with beef. Meanwhile, these wines typically have a rich fruity core in their flavour profile not dissimilar to young Burgundy, although more towards blackcurrant rather than raspberry on the fruit spectrum. Cabernet Franc can also introduce leafy, minerally and peppery notes, which can serve as a lovely foil to the sweetness in the vegetables in the stew.

Couly-Dutheil Chinon Clos de l'Olive 1999 (Loire Valley)

Jonell Galloway and James Flewellen will be giving a food and wine tasting Masterclass in Chartres from September 19 to 22. Here is a thorough description: Celebrate the Chartres Festival of Lights & Autumnal Equinox with a Food & Wine Tasting Masterclass. Click here to reserve your place!

About James Flewellen

Dr James Flewellen is a biophysicist at the University of Oxford. James learned his trade in taste through the Oxford Blind Wine Tasting Society, of which he was the President from 2010-2012. During his term, he represented Oxford at many international blind tasting competitions – twice winning the prestigious ‘Top Taster’ Award in the annual Varsity blind tasting match against Cambridge University and captaining winning teams in competitions throughout Europe.

One of James’s goals is to clarify the complex and hard-to-navigate world of wine for both novice and experienced tasters. He applies his scientific training to wine education, illuminating concepts of taste, tannin and terroir in an approachable, entertaining manner. James runs wine education courses in Oxford through the Oxford Wine Academy and is completing the WSET Professional Diploma in Wine and Spirits. He is the regular wine writer for The Rambling Epicure and is the founder of The Oxford Wine Blog. He is also currently co-authoring The Concise Guide to Wine and Blind Tasting – a book surveying the wine regions of the world and how to blind taste.

 

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Happy 99th Birthday, Julia Child!

By Monday, August 15, 2011 Permalink 0

by Julia Child

Julia Child would have turned 99 today.

Julia Child brought French food to post-war America. When her husband Paul was posted to Paris, she studied at L’Ecole du Cordon Bleu, and went on to form her own cooking school with fellow students Mastering the Art of French Cooking and Louisette Bertholle. The threesome went on to write the 2-volume classic Coq au Vin , which covered all the basic techniques and dishes of classic French cuisine.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

And indeed she proved to be right. It is only now, 60 years later, that cooking has established itself as gastronomy, and only when referring to a few great American chefs.

This is Foodista’s list of their favorite Julia recipes.

Coq au Vin

Rooster cooked in red wine is a classic Burgundian dish made with red wine, mushrooms, onions, bacon and herbs.

Duck a l’Orange

Vichyssoise is actually the base of almost all French soups. This simple base — made of potatoes, leeks, and salt — is elaborated on in countless ways to make an endless variety of soup. When served cold in summer and cream is added, it is referred to as Vichyssoise.

Boeuf Bourguignon

Ratatouille brings all the flavors of the Southern sun together: red ripe tomatoes, eggplant, zucchini, bell peppers, garlic, onions and Provençal herbs. Today there are many other versions, many of them even in the oven, but this is the classic recipe.

Upside-Down Martini

The problem with duck is always the same: the fat spews all over the place and it is difficult to digest. The acid of the orange in this classic French dish helps digest the fat, and makes it tasty too. This is a favorite Julia Child recipe.

Custard Apple Tart

Boeuf Bourguignon is a fancy version of our classic beef stew. What makes it different is that it is cooked in red wine, and pearl onions and mushroom caps are added to it.

Plum Clafoutis

Not surprising that Julia loved Martinis. She added vermouth to just about any sauce she could work it in to.

Sabayon

Not all French pies are made with custard, but you often find this version in Normandy, the land of cream and butter. It can be served either cold or warm.

Lessons from Julia Child

Clafoutis can be made with many different fruits, but plus and cherries are all-time French favorites. This tart has a custard-like consistency, but also contains ground almonds, giving it a salty edge.

Sabayon is a a cousin of the light, egg-based Italian dessert zabaglione. It is light and custard-like, and a standard in French as well as British cuisine.

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