For my parent’s 50th wedding anniversary later this week, I’m breaking out what amounts to my ‘big guns’ to share with them and my family. For the red I have an 01 Richebourg GC. Because of the circumstances for their party it won’t be done with a sit down main course but we can share it among 5 people or so with our own special heavy app that I can make beforehand. My first thought is several stuffed and grilled portobello caps, maybe with a shredded duck breast filler, but can be persuaded elsewhere. I’m not a gourmet chef, and I can’t do something so intricate that it takes me away from enjoying the party, but I can adapt and improvise. What have been great combos for you that can work in a small plates setting?
TIA
Mmmm, confit stuffed portobello, easier on me. Even better.
Any ‘trigger’ ingredients that would be good to add? By which I mean something to throw in that always seems to bring out strengths in the wine. Nutmeg, for example, I find works tremendously in matching Alsatian wines. Memories of a lamb shoulder smothered with a nutmeg rub and paired with a GC Pinot Gris still gives me the feels.
My experience with MM wines is that they tend to be relatively tannic for Burgundy, even at 17 years old - although I have not had any of their 2001s. While I agree with others that duck and mushrooms are generally great companions to Burgundy, I might recommend in this case a beef or lamb dish, which often help with tannins.
Sautéed mushrooms in butter, herbs, splash of red wine, lamb crumble, truffle oil, topped by a sunny side egg and crispy fried onions. Just a thought on the subway.
Duck confit sliders with wild mushrooms, caramelized shallots, and a razor thin slice of fresh mozzerella. Easily prepped the previous day and warmed then assembled on site.
Though I don’t have much experience with the MM wines. So if you want to take Howard’s advice and go with beef or lamb, they would work nicely in the slider too.