At Château de Pommard, we believe that there is no better way to share our passion for wine than around a home-cooked meal. With the holiday season right around the corner, we try to enjoy every occasion we can to meet up with friends, family, and colleagues in a warm atmosphere. On a cold winter day in Pommard, as we just woke up under the first snow of the season, it seemed like the perfect time to share our favorite wines, excellent food to pair it with and our tips to make the holidays even more magical. We are so thankful to have the opportunity to invite you around our family table.
Holidays with Jérôme Aucourt
Jérôme Aucourt is our Onsite Sales Manager. You may have met him if you ever visited Château de Pommard: he is among the welcoming advisors who have the pleasure to take you for a tour around the vineyard. With his sharp palate and daily trained nose, he is the one to turn to when in need of a food and wine pairing suggestion. Quick piece of advice, though: don’t ask him when hungry. He is so passionate about wine and food it will make you wish it was lunchtime already. As a professional sommelier, Jérôme doesn’t take the holidays lightly. He sees it as the occasion to cook the fresh, high-quality ingredients that he praises while entertaining his loved ones. If you are looking for him on December 24th, you will most likely find him with an apron on, getting ready for his dinner guests. How we wish we were in Beaune!
Jérôme, what will you prepare at the table for your family this holiday season?
I like to keep our Christmas Eve dinner quite traditional. This year, we will be kicking the night off with a dozen Burgundian snails. As I cook them with a fair amount of butter, shallots, and parsley – a typical “beurre d’escargot”- it requires a white wine with good tension, like Famille Carabello-Baum’ Bourgogne Chardonnay 2016. With its aromas of lemon, orange blossom, honeydew and melon, and its notes of butter, it is the perfect wine to start a festive dinner in style. The next dish on my menu is butter sauteed scallops. I have a thing for this noble shellfish: it is very easy to cook and always makes an impression. My secret trick? I keep it slightly undercooked, in order to get them meltingly soft and not chewy. Just add a drizzle of hazelnut oil, and voilà! I love to pair the scallops with a fine Burgundy wine with a long finish and a lingering creamy palate, such as our Chassagne-Montrachet Premier Cru 2016.
Time for red! I will be serving Tournedos Rossini as an entree on the 24th of December. Don’t be fooled by its name: it is actually a pretty simple dish. Start with grilling a beef fillet. Add a sauteed foie-gras escalope on top of it, and serve it with gravy and a side of mash potatoes whisked with butter. It pairs perfectly with Château de Pommard Clos Marey-Monge 2012. While it is developing maturity flavors, it remains refreshing and shows amazing velvety tannins.
How would you make this holiday season extra special?
I will celebrate with my brothers, who happen to be wine lovers too. I love to challenge them with a blind tasting during dinner. All you have to do is pour the wine in a carafe – be careful not to show the tag before you serve it! We usually have an excellent time guessing the region it comes from, the appellation and the vintage.
What gift would you give to the wine lover on your Christmas list?
Don’t tell them but this year, my brothers will find our Clos Marey-Monge Wine Library gift box under the tree. I’ve picked the one gathering our 2014, 2015 and 2016 vintages. It makes a lovely present. You can either drink the wines now or wait a few years before opening a bottle. It really is up to you!
What about you? Did you think of your holiday menu already? What wines will you be serving? We would love to know about your tips to make this season extra-special! And when it comes to gifting… Don’t forget to give Burgundy to your friends, family and wine lovers on your list.