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Meal suggestion for French chardonnay

I have a bottle of Philippe Colin Chassagne-Montrachet Les Chaumees 1er Cru 2005, what would all you oenophiles/gastronomes suggest as a suitable meal to accompany this wine?

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  1. Shellfish. Lobster preferably. Stay away from strong spice.

    1. Just about anything! Shellfish, certainly -- steamed crab or lobster, yes -- but also Cornish game hen, chicken, fish . . . the possibilities are endless.

      8 Replies
      1. re: zin1953

        I agree but I am a little flummoxed, I am trying to pick some brains. Anything that really stands out for you? I have read some of your posts and am intrigued by your palette.

        1. re: Lenox637

          My problem is that I rarely do it this way. I don't match the food to the wine; I match the wine to the food. In other words, 95+ percent of the time, I know/decide on the food and then pick a wine to go with it. So when presented with a lovely Premier Cru Chassagne, there are soooo many possibilities.

          The exceptions, FWIW, are in the way of an old wine -- perhaps from (e.g.) my birth year, or someone else's birth year, etc. But with wines that old, "simple" is definitely better than complicated. Your wine is still young and filled with vigor -- that means it will compliment a much wider range of entrées.

          So my question would be, "What are YOU in the mood for?"


          1. re: zin1953

            You got me, I just wasn't in the mood for thinking today. I love to cook and push my skills as much as possible. Right now I have a lot on my plate, no pun intended. I just thought that an idea might "jump" into someone's mind that I could play with. I haven't made game hen in a while so that's a possibility. Lobster is always an idea as well. Living in New England I get a little tired of lobster. So a unique prparation might be in order.

            Thanks for your input. If it gives you a hankering for something in particular, please let me know.



            1. re: Lenox637

              Lobster in a butter, or creme sauce with only a tiny bit of lemon, if at all. Scallops in similar - Coquilles St Jacques is a good start. Again, go light on the citrus. The Chassagne should have light citrus notes, but could be easily overwhelmed. It is NOT a SB, after all.

              Do not serve it too cool. I'd also serve it in a Burg "balloon," if you do not have a wider-mouthed, med to large bowl glass, like the Riedel Vinum Montrachet. Do not serve it in a "normal" small bowl "white wine" glass. It deserves much more. You might also want to carafe it (just like decanting, but without the candle) for a bit, before you drink it.


              1. re: Bill Hunt

                That sounds really delicious. I have been leaning towards lobster or scallops, and tend towards low acidity in the prep. Thank you for the serving suggestions for the wine.

                1. re: Lenox637

                  Along those lines, if the seafood is a bit more bare, go with a Meursault (or even a Chablis), but if there is more butter, i.e. many lobster preps, go with a bigger Montrachet. The butter will cut down on the need for more acid for the seafood.


                  1. re: Bill Hunt

                    My wife and I were talking about lobster with a rich sauce made with shallots, butter, wine and cream etc...

                    1. re: Lenox637

                      Sounds great for a Montrachet, or maybe even a domestic Chard with some ML fermentation and some oak-aging to it. For me, it'd probably be the Montrachet for the acid to cut a little of the butter, but one's tastes might well vary.

                      You might want to think about the "wine" that you use in the sauce. If you think that you'll need a tad more acid, then a Chablis, or lighter Chard, might work well. Once you add the butter, then that would be my determinate factor for the wine to drink.



      2. Chicken breasts in mushroom cream sauce! Veal chops prepared almost any way!

        1. How about some seared sea scallops with lemon and a pinch of dill? There is a good recipe on epicurious.com

          Bon appetit!

          1 Reply
          1. re: JoBear

            See above for comments on similar. Go lightly on the lemon.


          2. Sole Meuniere
            Any white meat fish in a butter based sauce, actually
            Monkfish wrapped in bacon
            Lobster almost any way

            1. Chardonnay matches a wide range of foods... but something I almost always recommend for a stunning match is some combination of shellfish, cream, butter, (or creamy cheese), smoke and/or garlic...

              I'd refer you to cleopatra's recent post where (lower in the thread) she describes her favorite wine & food match at a recent dinner featuring (among other wines), a chardonnay...

              Now, I know for some palates that prefer more delicate stuff, this may be a bit heavy, but for those of us who like more dramatic food & wine matches, it's about as good as it gets with chardonnay...

              4 Replies
              1. re: Chicago Mike

                I much prefer shallots to garlic in these shellfish/fish cream/butter preparations to pair with White Burgundy. Especially in soups, bourrides, etc.

                My sense also is that any prep with smoke only pairs with American chards with moderate to full ML, and a fair amount of oak, and not with White Burgundy. And even then, only a small amount of garlic, if any.

                1. re: maria lorraine

                  I agree with maria lorraine, shallots over garlic for White Burgundy and definitely no smoke, except those issues, shellfish and a rich cream sauce sounds great.

                  1. re: Lenox637

                    to each their own... there are so many dishes of burgundian cuisine with garlic notes that match their white wines.... that would be a long thread of recipes.

                    White Burgundy matches shallot for the same reason it matches garlic.

                    1. re: Chicago Mike

                      Certainly to each his own.

                      Shallots and garlic have a different flavor profile, and far different ability to caramelize and become sweet as they are cooked. Those differences affect the pairing.

                      Garlic itself has a wide spectrum of flavor -- from mild, sweet varieties to the sharp, intense and overpowering varieties, which
                      are very different from the flavor profile of shallots.

              2. With a nice white burg. I like sauteed sweetbreads.

                1 Reply
                1. re: rednyellow

                  My wife would join you but I really can't stomach "parts" with the exception of a small piece of fois gras now and then.

                2. Appetizer:

                  Fresh (not pasturized) jumbo lump crabmeat served on butter crackers with cream cheese and hot pepper jelly.


                  Blue fish sauteed or grilled until the skin is black, then slather with butter and squeeze some lemon on it.

                  Steamed fresh snow peas, snap peas, or broccoli. Just a tad of a bearnaise on the side.

                  Salad: mixed baby greens whirled with a tiny bit of expensive homemade roquefort dressing.

                  Dessert: scottish shortbread, maybe with a few fresh berries.

                  1. On the Garlic/Shallot debate...

                    I deffinitely think of shallots more than garlic when pairing with Chardonnay, but I don't think garlic precludes the possibility of an excellent pairing; it just depends on the dish and the wine -- I could easily pair a Kistler or Aubert with monkfish wrapped in bacon over garlic mashed potatoes, but I'd never do that with a good, delicate, Batard-Montrechet; just like the Aubert would likely overpower a sole meunier whereas a classic white Burgundy might indeed be the perfect pairing. And I can even see pairing a bigger un-oaked Grand Cru Chablis wth a Red Snapper Verecruz (though it may not be my first choice) but I would never do that wth any of the aformentioned wines.

                    1 Reply
                    1. re: whiner

                      Again, it's interesting how much garlic there is in burgundian cuisine... start with escargot or mussels bourgogne and go from there....

                      If it's so inappropriate with white burgundy makes you wonder why the burgundians use it so much :(