Chapter Four: For the Love of Food and Wine


Is there any better alchemy than the one between wine and cuisine? Yet, you have to know how to match them together. Right after bottling Clos Marey-Monge Monopole 2016, we met with our wine advisors in our tasting room and asked for their insights on our latest vintage. Here are their – sometimes unexpected – appealing suggestions on food pairing, whether you are a meat lover or a cheese enthusiast.

For the Burgundy lover

With its well-rounded tannins and long finish, Clos Marey-Monge Monopole 2016 is a perfect fit for the meltingly soft meat and creamy sauce of the most emblematic of the region’s dishes, beef bourguignon. It can also be paired with Époisses. Produced between Dijon and Auxerre, this mould rind cow cheese is ripened for several months. It is rubbed with marc de Bourgogne, which gives it a fruity taste highlighted by the wines of Pommard.

For the insatiable traveller

From India to South America via China or Morocco, cooking is probably the easiest way to travel. Clos Marey-Monge Monopole 2016 follows you throughout your gourmet wanderings. With its sweet spice notes, it flatters a vindaloo of lamb as well as a Brazilian feijoada. You can serve it alongside a starter, such as thin slices of Spanish pata negra. It can also accompany the main dish as well. You cannot go wrong with a Beijing duck or a lamb tajine with raisins.

For the fish addict

Would you not have imagined drinking red wine with fish? Think again! Fresh and salivating, Clos Marey-Monge Monopole 2016 is the ideal ally of a plancha-cooked pavé of tuna, whether you like it all natural or marinated and served in the form of a tataki. Serve it rare so that it can be harmonious with the tannins of the wine.

For the meat enthusiast

Just thinking of a juicy burger makes your mouth water? Our Wine Advisors have thought of you. The ripe fruit aromas and velvety palate of Clos Marey-Monge Monopole 2016 make it a perfect wine with roasted or grilled meats, like a rack of lamb with herbs or a T-Bone cooked over a fire. Festive dishes, such as venison with cranberry sauce or a traditional Holiday turkey are also a perfect pairing. The holiday season isn’t around the corner? Enjoy Clos Marey-Monge Monopole 2016 on simple barbecue grills.

For the vegetarian gourmet

Don’t save concentrated red wines for meats and dishes in a sauce only! Sprung from the blending of six terroirs renowned for their finesse, Clos Marey-Monge Monopole 2016 suits vegetarian recipes perfectly. You cannot go wrong with a truffle risotto or cep ravioli. Over time, the wine will develop forest floor aromas that will flatter these mushroom dishes even more.

For the cheese fan

It is not in your habits to plan a meal without cheese. Whether you’re enjoying it during a four-course dinner or a wine & cheese party, Clos Marey-Monge Monopole 2016 can pair with a piece of Brie as well as a slice of Morbier. Saint-Nectaire, Cantal, and Ossau-Iraty also highlight the complexity of this red wine, while Roquefort’s blue cheese brings character to the pairing.

For the dessert aficionado


With its velvety mouth, round tannins and aromas of ripe raspberries and red plums Clos Marey-Monge Monopole 2016 is ideal over dessert. Dark chocolate recipes, such as fondant or chocolate ganache are always a match. Cooked red fruits, such as red wine figs served with melted chocolate on top are also a perfect pairing. Enjoy!

 

 

 

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