Looking to pair something with a ‘78 pommard.
Any magical ideas???
Gougeres
Oeufs en meurette
Duck confit/mushroom risotto.
Chicken Liver Mousse - not chopped liver, but a lightened, creamier version
Duck or pork rillettes
Baked Brie stuffed with sautéed mushrooms
Puff Pastry triangles/twists stuffed with mushroom duxelles
Andre Soltner’s Onion Tart
Omi wagyu
Man, just reading the replies made me want in!
I agree with those glorious duck, rillettes, etc recommendations!
Mmmm, duck confit with mushroom risotto! Damn!
Stuffed mushrooms
+1 and stuffed mushrooms work too.
I’ve always thought mushroom risotto was the Platonic ideal Red Burg pairing. Simple roast chicken great too.
Along the mushroom line, I’ve made a John Ash’s Mushroom Pâté many times and it pairs very well with aged burgundy. The recipe calls for a little curry powder and lemon zest. It’s not overpowering at all, but you can always adjust the seasoning.
Thanks all!
Duck livers cooked in red wine. That or duck confit w mushrooms.
I can’t disagree with gougeres. Or a salmon rillette.
Cheers,
-Robert
I like both Ray’s and Christine’s suggestions!
Robert - good to see you on the board! How have you been?
Anyway, agree with both.
For those looking for chicken liver mousse, the one at Staplehouse in Atlanta is transcendent: Chicken Liver Mousse with Burnt Honey Gelée Recipe | Bon Appétit. I haven’t made it so I can’t vouch for Bon Appetit’s accuracy of replicating the Staplehouse dish. I’ve also never had it with a burnt honey gelée, but versions with fresh fruit gelée and some thinly sliced fresh fruit (peaches and strawberries are two I recall) have been outstanding.