140 permitted varieties? That's one hell of an appellation.

Oh I love this wine. Interesting collaboration between two Burgundian wine makers. Grilled meats etc, is a good pairing. It’s quite southern but fresh too and not too heavy.

That is an outstanding bottle. One of my favorite producers. Their 100% Grenache is an absolute stunner

I'm vaguely depressed that I "got into wine" via Three-Buck Chuck in IL. Like, a lot of it.

Lamb chop lollipops with a Rosemary mint demiglaze.

Recently, I've been obsessed with Delice de Bourgogne. A triple cream cheese from Burgundy that spreads on bread and crackers like butter. The classic pairing is of course, a nice crisp Burgundian white or sparkling wine.

The only bottle of Burgundy I had on hand was this bottle of Saint-Bris. Saint-Bris is one of the oddest appellations in Burgundy, in that it is the only Burgundian appellation that is primarily Sauvignon - Sauvignon Blanc and/or Sauvignon Gris. This bottle I have comes from the Chabis producer Jean Collet et Fils, and is fermented in stainless steel, before further barrel aging.

On the nose, it is a bit grassy, with a little bit of lemon, and maybe a bit of stonefruit. There's not a lot of oak here.

In the mouth, the alcohol is well integrated, bone dry, with a decent hit of acidity. The finish is clean, with some more acid, and no perceivable tannins.

To me, this wine is food friendly and pleasant enough, but it lacks the concentration and the uniqueness to be considered great. I'm not very impressed, and the price, at $39 is a bit high. I haven't had a lot of Saint-Bris (but at ~100 hectares it's not like the appellation produces a ton of wine), but I haven't really had a fantastic Saint-Bris yet. I think that is the fundamental problem with Saint-Bris, a lot of them are priced like a B-List Burgundian village level appellation, you're not getting the value for money here. Take the $39 over to the Marlborough or Loire section of the liquor store, and you can get a better wine.

Alas, I think Saint-Bris is more or less a curiosity at current prices. But if you like butter, Delice de Bourgogne is 100% worth trying!

No, Saint-Bris is not the only Burgundy appellation that is primarily Sauvignon. Burgundy consists of four departments: Côte d'Or, Yonne, Saône-et-Loire, Nièvre. Pouilly-Fumé, properly known as Blanc Fumé de Pouilly, is grown entirely in Niève, in and around Pouilly-sur-Loire, across the river from Sancerre. Like Sancerre blanc it is 100-per-cent sauvignon blanc. Pouilly-sur-Loire is the appellation for the varietal Chasselas. Not a wine you'd likely enjoy with your Délice de Bourgogne.

For good saint bris look to clement lavallée. Nothin earth shattering but the wines are good (both the saint bris and Chablis appellations)

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How much was the wine?

Barolo and parmesan cheese. Sancerre and shrimp/ crab/lobster/moule. Sauternes and Roquefort cheese. Brunello with a bisteca fiorentina. Riesling with Thai food. Chianti with cold cuts, especially dry salami, Serrano, etc. Champagne with anything :)

German Riesling with Thai food

Herb roasted chicken with anything red from Southern France

Lamb and Bordeaux

Barolo and mushroom risotto

The fun thing about old world wines is that these countries have had thousands of years to figure out how to pair their cuisine and their wine. So the best way to start is to follow the famous cliche: “what grows together, goes together”. This is why, for example, a Chianti will go so well with a tomato-based pasta dish (the higher acidity in a Chianti pairs great with the high acidity in tomatoes).

But that’s just a place to start. Personally, I like a Rhône valley red with lamb or other game-y meats, because they both can have a good funkiness to them. I did a Gigondas with kangaroo burgers once, and that’s not exactly something that “grows together”. Or, like another person suggested, German rieslings with Thai food!

Edit: or Champagne with literally anything. Try it with Korean fried chicken, and thank me later.

champagne/cava with classic original flavor potato chips.

french sauvignon blanc and goat cheese.

Beaujolais and pizza, especially pepperoni pizza. Try a simple beaujolais or a village from one of the natural wine producers. The fruit from the wine and the salt from the pepperoni complement each other in a surprising and wonderful way.

Steak and cabernet sauvignon

Chicken french and sauvignon blanc (need wine for the sauce anyway might as well sip on the rest of the bottle)

Pinot noir and blue cheese. I'm in Oregon, so my favorite brands are King Estate for the wine and Rogue Creamery for the cheese.

Champagne and potato chips. Like fresh ones or sturdy classic kettle chips.

Steak and a good red wine

As cliché as it is, not many things better than fried chicken and bubbles

Lamb and a good Chateauneuf du Pape.

Buttered popcorn and Franciacorta

Tapas and sherry. Olives, smoked almonds, and anchovies for fino and manzanilla; jamón serrano, croquetas, and other meaty delights for amontillado, palo cortado, and oloroso.

Txakoli and pintxos. Specifically gildas.

Any of the red wines from Chateau Musar (even the Jeune) and any kind of Lebanese lamb dish.

Georgian skin-contact wines with Khachapuri.

Chiavennasca (aka nebbiolo) from Valtellina with salume.

Spätlese riesling from the Mosel (with a good whack of residual sugar) with spicy Thai food.

Bugey-Cerdon as a palate-cleansing ‘wedge’ between dinner and dessert.

All of these bar the Spätlese/Thai combo are how the wines are enjoyed in their native context. “If it grows together it goes together” is a bit lazy, but that doesn’t mean it doesn’t work.

Pulled pork and Zin, the juicy Cali, over the top extracted ass Zin.

Hedonistic, especially after drinking all day in front of the smoker

Garlic Bread and cheap Chianti. That’s home comfort for ya.

Or mosel Riesling with fried chicken

Fried chicken and Champagne

Sous vide then grilled leg of lamb and Bordeaux or Rioja

Duck breast and pinot noir

Mushroom risotto is affordable so you can spend more money on the wine. I'd personally go with a Nebbiolo but you could do Pinot Noir or a lush Chardonnay (little bit of oak).

Did this the other night with homemade buttermilk fried chicken. Freakin amazing pairing, and doesn’t have to be pricey.

Or Mexican spicy food with Riesling

Spicy food and off-dry Riesling are a match made in heaven.

I have trouble eating lamb and drinking anything that isn't Northern Rhone

For mushroom-based dishes, this is the correct answer. Langhe Nebbiolo or well-made, not too alcoholic examples from elsewhere in Northern Italy pair wonderfully with that earthy-umami dish.

Coq au Vin and Cru Beaujolais is one of my fav pairings. My other go to is curry and German Riesling.

A good rule of thumb is to only cook with wine that you would drink, so the same wine that's in the dish or as close as possible.

The same wine that you used for the dish should work well.

Got would be the same wine or same verity of wine that you made the dish with. However you could also spin off the original wine used and pick a white from the same grape or another wine made from the same grape in a different region or another wine from the region. Pick a similar theme and play with it

Just as your username is it's own introduction, so too must your drinking wine make itself known in the eating.

I back using the wine it was cooked in. The boeuf bourguignon has been cooking with the wine for a while; some of the more volatile flavors and aromas have broken down to different levels of complexity. To pair that with an unaltered flavor could complement the finished dish well.

I’m just an amateur

What grows together, goes together. Pair food with wine that is typically made in the same region.

Fat loves tannin! If a wine is grippy/austere, pair it with fatty/meaty/cheesy goodness

It's very easy to overthink wine pairings, but there are two broad rules I always try to adhere to. 1. Always try the wine by itself first, double especially if it's a special bottle, to get a feel for the character without food influence, and 2. To avoid most spicy foods with red wine, as 95% of the time any spiciness (even if mild) will render red wine completely without taste or presence.

It's true that "if it grows together it goes together" is pretty reliable. There are quite a few really "classic" pairings that have gained a high reputation for a reason- for example oysters and Chablis (with salty, savory, ocean notes playing off each other) or maybe ribeye with Napa Cabernet (as the rich tannins, deep fruit and buttery oak feel practically born to go with the specific flavor profile of simply prepared, high quality steak), maybe pizza with chianti, lots of bright red fruit and earthy, herbal tones to cut through the intensity of pizza

Wine Folly also has some great articles to check out on this :)

https://winefolly.com/wine-pairing/getting-started-with-food-and-wine-pairing/

Pair to the sauce, spices, method of cooking, etc, not the main ingredient.

Fried chicken, curry chicken and chicken soup don't pair with the same wines.

Some wine pairings just work really well:

• sweet dessert wines + Soft blue cheese
• off-dry Riesling + fried chicken
• light red wines + pizza
• Zinfandel + burgers
• acidic white whites (like Sancerre) + goat cheese

Other than that, I don’t think about pairings much. It took a while for me to realize this, but the best wine experiences I’ve had do not involve food — at least not in a pairing type way. Surely, it’s good to have some food in your stomach when drinking wine, but if the wine is really really really good, food doesn’t really improve it, in my opinion.

I am a supporter of the idea that there is a difference between food wine/table wine and fine wine. Some wine is very good to drink, but doesn’t have a lot of complexity or substance to it. Food won’t cover anything up in the wine, and it’s very possible that the combination is greater than the sum of its parts.

If you have a really good wine — especially a mature, aged wine — food can distract from the subtler qualities. Simple, balanced, small plates work best in these situations. The food is just framing the wine. They are not equal partners, because the wine is superior.

Also, I think it’s important to recognize that wine may not be the best beverage for the pairing. Taco tuesday and draft Pacifico is an all-time classic for me. Thai food and Singha beer. Bitburger, sausage and sauerkraut. Corned beef and cabbage plus Guinness. Also, I’ve tried literally everything with caviar and/or smoked salmon, and good chilled vodka just works the best. It does such an amazing job of cleansing the palate, and because it is mostly flavorless, you can really appreciate the flavor of the delicacies.

I love to pair a nice glass of wine with another glass of wine

Love cheese platters. Cheese platters all day. Those Cracklins look amazing.

I'd love to read your notes

The nose was aggressive with notes of orange blosom and gravel soaked in kerosene on an autumnal country evening. The wine was viscous and bursting with an acidity that can only be described as erotic. The juxtaposition of the wine with the earthy, fatty, and spicy "skins" made my tounge jump with joy and hug my soul.