I tend to agree on Burgundy not being a natural match with lamb, but there is a lot of difference between lamb meat from different regions in the world; or different cuts for that matter. I would as a rule not pair lamb from New Zealand with any Burgundy, but if it were a slow cooked stew based on shoulder or other cheap cuts, it might just work. Of course, this is just an example. Lamb from the Bordeaux region or Welsh salt marshes are of course very different, as is the quite mild lamb I can get locally. I guess my point is that there are very few “set” rules. I mean set in the sense that they can not be bent and those can easily be memorized.
I think Robert has cheek well stuffed with tongue, which, now that I think of it, goes quite well with most any kind of Burgundy.
Add another vote for roasted chicken/capon.
Seared duck breast is always a good choice too.
We did a great suckling pig and RSV/Montrachet lunch.
Hard to think of a better pairing than this…
That’s pretty much what I meant by tough ones, Eric. Generally, though, we should eat and drink what we want with what we want though it’s a shame with very grand food or wine not to enjoy something as appropriate as possible.
Cantonese barbecue (roast duck and pig) goes superbly with red burg.
Also magnums of '07 CdP. (Someone had to say it)
Pigeon has a silky texture much like great red Burgundy and the flavours match so well with red Burg. Red fruit based sauces also work well with the meat as do simple wine or meat reductions so I reckon Pigeon is the best match for red Burgundy.