I tend to do the opposite and bring or select wines that I think will work will with the menu. Usually this seems to work great.
Alleno usually has a few producers that are priced “fairly,” at least when it comes to Burgundy. The last couple of visits we drank Roulot, which was fairly priced for a 3*. You won’t find any screaming deals, but ordering wine doesn’t feel as punitive as it can at some starred spots. Le Cinq is probably the 3* that still has the best deals.
1 Like
To be fair, though, it’s hard to put too much stock in your pairing advice when you yourself have said many times that 1) you drink almost exclusively champagne and red burgundy, 2) don’t really enjoy still white wine (a pretty sweeping exclusion factor), and 3) believe that grande marque champagne and grand cru red burgundy are the best pairings with tasting menus, as a broad category. 
5 Likes
And, don’t forget: “In France I’ll typically eat at places with deep lists of aged grand cru burgs for below us retail prices”.
4 Likes
To be fair I think grand cru red burgs and champagne are the best pairing with essentially all meals, not just tasting menus.
2 Likes
LOL. I was actually going to say that, but I didn’t remember specifically seeing you post it before, and wanted to be sure I was not misquoting, haha.
I think it is pretty hard to bring wine to a Paris three star. But yes I agree I usually pick beforehand as well however I always seem to pick the wine they somm can’t find or was just sold.
Yeah I only bring wine in the US. Generally there are good values in most of the restaurants I go to in France.
Given that tasting menus are becoming ever more seafood and vegetable-centric, focusing on Red Burgundy doesn’t seem like the most sensible approach. Over this most recent weekend, we had three meals (two 3 star meals and a 2 star). There were a grand total of two red meat courses over the three nights. On the third night, the meat course was a sweet bread course that could just as easily have paired with a white…
1 Like
This is a great point, the Michelin spots are definitely moving more and more towards fish and veggies. Which kind of sucks cause I love a good meat/game dish. Just went to Japan, and the high-end restaurants there are far more balanced meat and fish. But yes, I’m likely leaning towards (1) Champagne plus (2) White Burgundy/Savennières/other white, and then maybe a bottle of (3) red Burgundy/Beaujolais/other light red. But I agree the reds almost feel out of place now, like I’m just ordering them cause I like red Burgundy, not at all because they’re a good pairing for the meal. For Alleno, I’m strongly considering (1) bright/high acid Champagne BDB, then another (2) round, rich Champagne BDN, and then (3) a white Burgundy if we so choose.
There are usually at least 2-3 courses appropriate for red burgs, and they’re also great with the cheese course and dessert.
We have done Smyth twice in the last couple months and both times did one bottle of champagne and two bottles of red burgs.
I’m not completely in the @CFu camp regarding pairings but in most cases I’d rather drink the wines I like regardless.
Tipping in France, just dont. Most of the time its awkward for everyone involved and it just ends up as added profit for the restaurant.
Expectation and norm is 0%.
2 Likes