Had an ah-hah moment last night with a 1993 Georges Noellat Vosne Romanee Beauxmonts. The wine was sound and pleasing enough, but never got out of third gear. Just a bit four-square. Then I paired it with a bit of epoisses and the turbo-charger kicked in. All the funk, decay and metallic/soil tang I look for in aged Beauxmonts came to the fore.
If I think about it, I really don’t pair Burgs with cheese that often and I don’t read too many tasting notes here about pairings.
I know epoisses is the benchmark for Bourgogne cheese, but I’m curious if others have cheese pairing recommendations for both new and older red Burgs.
I think the best pairings for Burgundy are duck or mushrooms personally and, although I think I am unusual in this regard, think white Burgundy goes better with cheese than does red Burgundy.
I’d take it a step further than Howard and say that other white wines pair better with cheese than White Burgs- Riesling, Chenin Blanc, Gewurztraminer are my favorites.
Agreed. had a great duck confit today that really wanted a burg, but the somm and I felt playful so we tried a light italian blend, and a blaufrankisch. Fun, but shoulda had the burg.
Insofar as cheese with burgundy, I recently enjoyed this:
St. Marcellin
From Saint-Genix-sur-Guiers in SE France is a buttery, runny, soft ripened cow’s milk cheese that is quite spectacular in two ways. First, it comes in it’s own lovely little ceramic pot which prevents it from running all over your fine wood-grained table and second it’s a heavenly buttery bliss that spreads like thick cream.
In the crock it has a vague cross-hatch pattern and is a pale straw colour with a paler interior. The flavour is mild but rich with a sweet herbal, earthy flavour.
Make sure you serve it with a delicate little spoon-you’ll need it!
And talk about impressing your guests!
Wine Pairing-Rhone style or South of France reds wines with Grenache, Syrah, Mourvedre…Burgundy reds. Or Fuller-bodied Alsatian Pinot Gris white.
$8.50 90g crock
Stink Factor-Medium low
Echo the white wine (unoaked) preference with almost every cheese. However, aged gouda can handle many reds if you have to go that way. (For the record, smoked gouda is a disgusting thing and should never be served, with or without wine - my own mini rant ).
I’m of the opinion that the vast majority of cheeses don’t go with wine. Most milk related products change and dull your palate fairly dramatically. If you are holding a wine tasting, it’s a mistake to serve cheese ahead of time. there are rare exceptions, but it’s fairly complicated to find them, and if you do, they are almost always white wines. (I do love cheese so much that I still do it, and damn the results, but that’s another matter).
Though I agree that the overwhelming majority of better cheese/wine pairings are made with white wine, I do think there a couple of cheeses that are at least reasonably good with red Burgundy. In addition to Epoisses and Jerry’s suggestion of Abbaye de Citeaux, I would suggest Gaugry’s L’Ami Du Chambertin:
It’s a soft, washed-rind cheese, similar in flavor to Epoisses, but made near the village of Gevrey and, I think, in a more artisanal manner than most industrially-made Epoisses.
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). 
