This would appear, at first blush, to be a simple pairing task but there is a little complication, mes amis. I am cooking a dish with both vinegar and tarragon added to a poor slow chicken. I could open bottles until I believe I have solved my conundrum and in doing so making a little dent in my musty dusty cave but I think the smarter course of action is to slice this down the middle – something along the lines of the wisdom of Solomon; forgive my biblical references but that’s all that came to mind. Certain red wines are going to be quite happy nestled against a dish with vinegar, something along the lines of a Beaujolais or a Chinon are two good examples. Others make be happier with a strong flavor of tarragon such as a Bordeaux or one such as a Chateau Miraval Côtes de Provence. Let’s get down to business and examine the selections. In the end, as you all know, it’s what makes your taste buds happy and what makes you smile, that really counts.
Les Vins de Sélection
Val de Loire et Centre, Chinon -Domaine Gouron 2007. This wine holds true as an ever-faithful compagnion to a bistro-like dish such as this one. The wine is made from 100% 15 to 35 year old Cabernet Franc vines. The Chinon is a very good wine and real pleasure to drink and appreciate with the meal. That’s what it’s all about really. The wine has an inky purple-blood red look to it with perfume cassis, menthol and eucalyptus which is fairly typical of this grape.
Beaujolais – a Fleurie, Chiroubles or a Saint-Amour all would also work nicely with this dish. However, the Emile Cheysson Chiroubles ‘ Clos les Farges 2009, in particular, is an enjoyable wine. I think you will fine that’s true.
Vallée du Rhône, A Gigondas is robust, well-balanced and aromatic. At the risk of repeating myself, this wine can be seen as an alternative to that Pope with his expensive new Château. Great to handle both the vinegar and the tarragon.
Provence, Côtes de Provence Chateau Miraval Côtes de Provence Red 2003 Word on the street is that this wine has “Black fruit and spice with notes of black olives, very Mediterranean.” Interesting and I think it’s probably worth a closer look.
Bordeaux, from the Médoc region perhaps a little Margaux or St. Julien, Pauillac or a St Estephe. These are all delicious wines but if you insist on a Médoc specifically from the Appellation then a Potensac or a Chateau Preuillac is a must. Let me know your thoughts once you recover from these stunning wines.
Bordeaux, Barsac (white semi-sweet desert wine) I am suggesting this not to pair with the dish but afterwards with your cheese and fruit plate lovingly arranged by Madame. I am ready to bet it plays well with the tarragon flavored main course. I can’t wait!