- Chili Mar 7, 2001 04:59 PM
I have been fortunate enough to find myself in possession of some fine Chapoutier Hermitage. I want to prepare a meal for this which will highlight the wine as much as possible. Any suggestions from those experienced gourmands out there? I've heard that in France, at restaurants like Paul Bocuse, the classic accompaniment to a great Hermitage or Cote-Rotie is a roasted, truffled chicken (of the Bresse variety, which is not available here (Toronto)!). That sounds great to me, but are there any other suggestions?
Also, I've tasted many great Australian Shiraz - but what can I expect from a Hermitage?
Thanks a lot...