Sampling the Wine and Food of Burgundy
Many of the foods we associate with French cuisine, like snails, verjuice, Dijon mustard and mushrooms, have their roots here. Though the famous — and famously expensive — wines of the Côte d’Or (Burgundy’s golden slope) lie just to the north, the Mâconnais specializes in well-made, beautifully balanced wines that are versatile and pocketbook-friendly. Jean-Marie Guffens, the extraordinary Mâconnais vintner, once quipped, “Mâcon has to be good, because it's not expensive enough to be bad.”A rich tradition of cheese production in the Mâcon region brings us the strongly flavored Epoisses and Chambertin cheeses. The Burgundians have also incorporated beef from Charolais, ham from the Morvan, and poultry from Bresse into their food repertoire, giving us famous dishes like Coq au Vin and Beef Bourguignon, as well as parsleyed ham, which makes a wonderful match with a cold white from the Mâconnais. Another specialty, Pouchouse Verdunoise (a fricassée of freshwater fish cooked in white wine), is a perfect partner for high-quality Pouilly-Fuissé, Pouilly-Loché and Pouilly-Vinzelles.