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Apr 27, 2008 09:35 AM

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. The original comment has been removed
          1. How about some seared sea scallops with lemon and a pinch of dill? There is a good recipe on

            Bon appetit!

            1 Reply
            1. re: JoBear

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