Mercurey
"Soutirage" and "remontage" in Mercurey
PODCASTS :
Listen to this whole edition in French (allow some delay depending on your speed internet connection)
Listen to this whole edition in English (allow some delay depending on your speed internet connection)
Dear wine lovers,
In the heart of Burgundy and inside the "Cote Chalonnaise" is the largest communal controlled appellation of this famous Region : Mercurey*.
**As usual in this part of France, the vineyard is very "parcelised" in the spirit of distinguishing the best lots, which explains the 1er Cru notion that only the best parcels get**.
Mercurey mainly produces red wines from Pinot Noir and just 10% of whites from Chardonnay. Well structured, the red wines balance with both powerness and finesse. It can be drunk young (with a passage in carafe) and it will then express exploding black fruits or aged, with hints of kirsch evolving to hay and tobacco. That's when I prefer them and they will pair very well with this pigeon chestnut recipe***.
The wines that I like in this area are Domaine Michel Juillot, Robert Size and you might have more chances finding the great "Crus" from Faiveley or, more modestly, the ones from Antonin Rodet that offer a great price / quality ratio.
Visiting Mercurey wineries is easy because the area is very concentrated with lots of small family producers where you can even stay over in their B&B. Some will even take you down to their personal cellars for some unforgettable tasting experiences...
Cheers,
Jean-Marc Espinasse
Any comments, edits are very welcome at contact@french-wine-a-day.com
PODCASTS :
Listen to this whole edition in French (allow some delay depending on your speed internet connection)
Listen to this whole edition in English (allow some delay depending on your speed internet connection)
My preferred book on Burgundy wines :
**Comme d'habitude dans cette partie de la France, le vignoble est très parcellisé dans l'esprit de distinguer les meilleurs lots, ce qui explique la notion de 1er Cru que seulement les meilleures parcelles obtiennent**.
***Pigeon chestnut recipe
Ingredients :
Olive oil
1 carrot, finely chopped
1 red onion, finely chopped
8 pigeon
breasts
Pinch of dried chilli flakes
½ tbsp of chopped rosemary
2 fat
garlic cloves, crushed
Salt and freshly ground pepper
200 Ml of
Mercurey
200g vacuum-packed whole chestnuts
2 sprigs rosemary,
bruised
Preparation :
Heat 1 tbsp oil in a frying pan over a medium
heat and fry the carrot and
onion until soft and slightly coloured. Leave to
cool completely.
Put the pigeon into a bowl or plastic bag with the onion and
carrot, the
chilli, rosemary, garlic, seasoning, 2 tbsp olive oil and the
wine. Cover or
seal. Marinate for at least 6 hours or overnight.
When you
are ready to cook the pigeon breasts, drain from the marinade. Pour
the
marinade into a pan, bring to the boil, then simmer gently for 20
minutes or
until reduced by half. A foam will develop initially but this
will disperse.
Adjust the seasoning and set aside.
Meanwhile, put the chestnuts in a
saucepan, cover with olive oil and add the
rosemary. Heat up very gently
until the oil is warm but not hot. Remove from
the heat and leave to infuse
for about 15 minutes. Drain with a slotted
spoon.
Heat a griddle pan over
a medium heat until smoking. In batches, sear the
pigeon breasts for 3
minutes each side (they should still be pink). Serve
with the sauce and the
chestnuts.
