BURGUNDY: The sexy red educational experience.
Myriam's Rich Red Wine Recipes
It is hard to imagine a more magical word in the world of wine than
"Burgundy." Rooted deeply in history, the name has become all but
synonymous with red wine. (In fact, for many years, American mass-
market wineries devalued the name by borrowing it for cheap,
generic reds, a custom that has happily all but died out in modern
times.)
True Burgundy, of course, comes only from the French region of the
same name ("Bourgogne" in French, pronounced "Boor-gon-yuh"), where
the reds are made entirely from Pinot Noir and the whites from
Chardonnay.
It's one of the world's most beloved reds, in older times often
dubbed "the king of wines." (In this old-fashioned gender
stereotyping, Bordeaux was considered more "feminine" and wore the
crown as queen.)
But for at least two good reasons, Burgundy is a difficult wine to
get to know. First, for historical reasons ranging from early
French inheritance laws to land ownership reforms in Napoleonic
times, Burgundy's vineyards are divided into thousands of tiny
parcels, each with its own name, status and vinous reputation.
Learning that Burgundy's core region is called the Cote d'Or
("golden hillside"), and that this is further divided into the Cote
de Nuits and Cote de Beaune, is only the beginning of a long (but
tasty) education process to which would-be lovers of Burgundy must
submit.
An equally grave barrier is price. While it's possible to get an
affordable introduction to Burgundy in the $10 to $15 range through
its lowest-common-denominator offerings (Pinot Noirs and
Chardonnays bearing the generic "Bourgogne" designation), it's
difficult to sample Burgundies from more narrowly defined - and
desirable - real estate for less than $20, and you almost have to
cross the $30 line before you reach truly interesting territory.
For most of us, these price ranges don't encourage casual
experimentation.
Then add the reality that Burgundy's unpredictable climate means
that vintage differences matter, and it's no surprise that many
wine enthusiasts simply throw up their hands and decide that
learning Burgundy is not worth the bother.
But it's a shame to dismiss one of the world's greatest wines
entirely. Even though my usual wine-budget range rarely permits
great Burgundy, I'll take an occasional foray into its lower
reaches just to maintain some sense of what Burgundy is all about.
To minimize the risks, here's my advice: Watch for tasting reports
from publications or individuals you trust; and develop a good
relationship with a trustworthy wine retailer in your community
who'll point you to good buys when they become available. That's
how I found today's featured wine, a Burgundy from Savigny-les-
Beaune, a section of the Cote de Beaune that's known for
respectable quality and good value. It's the least pricey of
several vineyard bottlings from Maurice Ecard, a respected
producer, and 1999 was a very good vintage.
If you're serious about Burgundy, or want to get that way, you
might also take a look at Allen Meadows' Burghound.com, a
quarterly online publication that features extensive articles by a
man so passionate about Burgundy that he's chosen the pen name
"Burghound." Full access requires a paid subscription, but there's
plenty of free content on the site including many tasting reports.
For details, click to
The Ultimate Burgundy Web Site
MAURICE ECARD ET FILS 1999 SAVIGNY-LES-BEAUNE 1ER CRU "LES
NARBANTONS" ($29.99)
Dark ruby in color, with a bold scent of wild cherries - almost
reminiscent of a cough drop but much more appealing - over nuances
of cedar and roses with an undertone of sweet oak. Textured and
full, red-fruit and floral character follows the nose, well
balanced with crisp acidity. Opens up to increasing complexity with
time in the glass, smooth and structured, tannins so soft and ripe
that you barely notice them on the palate. U.S. importer: Vintner
Select, Cincinnati, North Berkeley in California, and other
regional importers. (May 27, 2002)
FOOD MATCH: Burgundy's affinity for beef shows in its perfect
marriage with filet mignons pan-braised in red wine.
Myriam's Rich Red Wine Recipes
Red Wine and Rose(mary) Roasted Rack of Lamb presented by Christopher Place,
An Intimate Resort Email this page to a Friend
For the lamb:
2 racks of lamb (8-9 ribs) with bones frenched and fat trimmed
salt and ground black pepper
2 Tbsps vegetable oil
1. Preheat oven to 425 degrees and place a shallow pan in oven to heat.
2. Season lamb with salt and pepper. Heat oil in skillet over high heat.
3. Place lamb in skillet meat side down with ribs facing outward. Cook until
well browned and a crust has formed on the surface, probably about 4-5 minutes.
4. Use tongs to stand ribs up against each other to brown bottoms.
5. Transfer lamb to preheated roasting pan and roast 12-15 minutes. (retain 2 T. fat for use in sauce)
6. Remove and cover meat loosely with foil and let rest 10-12 minutes.
7. Carve into individual and chops and serve immediately with sauce.
For the sauce:
2 medium shallots, minced
1 cup dry red wine
2 1/2 tsps minced rosemary leaves
1 cup low sodium chicken broth
2 Tbsps butter
Salt and ground black pepper
1. Pour off all but 2 Tbsps of the fat from the skillet where you browned the lamb.
2. Saute shallots over medium heat until soft.
3. Add red wine and rosemary, increase heat to medium high, and simmer until dark and syrupy.
4. Add chicken broth and reduce until about 3/4 cup.
5. Remove from heat, add butter to blend. Season with salt and pepper to taste.
Sangria is a delicious red wine punch that just about everybody loves! It's easy to make and delicious too!
Choose a 750ml bottle of red wine you enjoy - this is the base of the drink, after all! Not too cheap, not too expensive.
Pour the wine into a container, and add in 1 liter soda water, 1/4c sugar, 1 apple (cut up) and 1 orange (cut up).
If you want it a little stronger, add in 3-5oz of brandy, cognac, or contreau.
Mix ingredients well.
Store in fridge overnight.
Pour over ice into a pretty pitcher or punch bowl.
Garnish if you wish with orange wheels. Serve and enjoy!!
Poached Pears in Red Wine
4 pears, peeled
1 cup water
1/4 cup dry red wine
peel of 1/4 lemon
1 whole clove
1/2 cinnamon stick
Place all ingredients in a medium saucepan. Simmer, covered, until the pears
are al dente (tender-crisp). Remove the fruit & separate into serving
dishes; pour syrup over.
Serve hot or cold.
Sex Red Wine Jerkey
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