THE Gevrey-Chambertin Ostrea 2017 from the Trapet Père & fils estate is a wine which skilfully combines the structure of Gevrey and its “wild” side, but also a very beautiful delicacy in the extraction of a material which remains silky and loose on the palate.
If you don’t have this wine : the Trapet style favors elegance over raw power, you can turn to a marsannay by Bruno Clair, or even a saint-georges-nights by David Duband.
The surprising pairing: rack of black pork, coffee sauce
Let’s forget the prejudices about pork: when it is well chosen, it is delicious. Black pork from Bigorre, now recognized as AOP, offers remarkable marbling and therefore juicy meat, which we enhance here with a very small hint of coffee which will create a perfect liaison with our wine.
The recipe (for 4 people)
• 1 rack of black pork from Bigorre weighing 1.5 kg
• 2 tablespoons of veal glaze
• ½ espresso
• 10 g of butter
• 10 cl of red wine
• 10 cl of liquid cream
• Salt pepper
Bake the square in the oven at 180°C for 35 to 40 minutes and leave to rest with the door open. Heat the veal glaze and the wine, add the coffee and pepper. Incorporate the butter and cream and emulsify everything.
More classic: roast pigeon in a casserole dish
A roast pigeon in a casserole dish, garnished with a few chestnuts. Here is a meeting between two lords of the table. Their notes, both wild and very refined, make them two sure values that were born to combine. This agreement is always irresistible, as each of the protagonists places themselves at the service of the other. Texture, flavors, it’s the iron fist in the velvet glove.
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(Dossier) Original or classic, sixteen major pairings with great wines – 8 articles to consult