Wine is central to the experience of eating, enjoy Burgundy wines while having a meal!

Pairing food with wines is more art than science. While the goal of these information is to provide a great starting point, your own preferences and experiences will quickly take over. The main rule to remember about pairing wine with food: you should drink the wines you like with the foods you like. A votre santé!

> Basic Principles:

- Wine service - White wines should be served before reds, young wines before older wines and light-bodied wines before full-bodied ones.

- Serving temperatures - Burgundy White Wines should be served chilled but not too cold 10° - 14°C and Red Wines should be enjoyed at 16 et 17 °C.

> Some suggestions of Successful Food-Wine Pairing:
This is not an exhaustive list.

Burgundian gastronomy and Burgundy Wine: a perfect harmony:

- Burgundy snails can be served with Saint-Romain white wine (its mineral flavours go perfectly with the snails’ garlic butter).
- Poached eggs in red wine sauce « Œufs en meurette » could be served with Bourgogne Hautes-Côtes-De-Nuits red wines (their intensity underlines the egg’s softness).
- Bourgogne Aligoté wines go perfectly with Parsley ham terrine.
- Bœuf Bourguignon goes best with elegant and smooth red wines such as Volnay, Chambolle-Musigny or Beaune.
- Coq au vin needs powerful red wines with an opulent personality such as Pommard or Aloxe-Corton.
- - Epoisses cheese, a strong cheese that has to be served with a powerful and rich red wine, such as Gevrey-Chambertin or Nuits-Saint-Georges.