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Clos Marey-Monge Monopole 2012 and the classic staple of French cuisine: Boeuf Bourguignon

The low-temperature dreariness that characterizes January makes one yearn for warm, comforting dishes to be enjoyed in the coziness of your home, accompanied by a truly satisfying glass of wine. At Château de Pommard, we think this is best encapsulated by a delectable Boeuf Bourguignon enhanced by our Clos Marey-Monge Monopole (currently featured in our Library Trio). Slow-cooked meat in a rustic sauce inevitably calls for a mature red wine to achieve a perfect balance. The nuanced aromas of forest-floor, truffle, and compote red fruits, combined with the refined and melted tannins of the evolved Pinot Noir bring out the mushroom notes and the texture of the beef confit in the sauce. Having tested (devoured!) this pairing, we are excited to share it with you!

Ingredients (Serves 6)

1.5 kg of braising beef (such as chuck, neck, or shoulder)

150 g of bacon lardons (smoked or unsmoked)

150 g of whole button mushrooms

2 carrots

1 onion

5 branches of parsley

30 g of all-purpose flour

2 cloves of garlic

1.5 liters of red wine (ideally Burgundy)

40 cl of veal stock

3 cl of sunflower oil

1 bouquet-garni

Fine salt

Pepper

Preparation

1. The day before: Cut the meat into pieces approximately 5 cm in size. Peel the carrots and the onion, then cut them into large pieces. Peel and degerm the garlic cloves. Place the meat and vegetables in the red wine, then let them marinate overnight in the refrigerator.

2. Drain the meat and vegetables while retaining the wine. Separate the garnish from the meat.

3. In a hot casserole dish, heat the sunflower oil and brown the meat pieces for about 1 minute on each side. Add the bacon lardons, whole mushrooms, garnish, season with salt, and cook gently for 3 minutes.

4. Add the flour and cook for 1 minute, stirring well to fully incorporate the flour. Pour in the red wine, then add the veal stock. Add the bouquet-garni and the parsley stems and top up with water if necessary (the meat should be covered with liquid). Bring to a boil, then reduce the heat and simmer for 2.5 hours, stirring regularly.

5. Once the sauce has reached the desired consistency (neither too liquid nor too thick), season to taste.

6. Serve with potatoes or pasta.

Beef Bourguignon is even better when reheated, so feel free to prepare it the day before. Pair your dish with a glass of Clos Marey-Monge Monopole 2012 and savor this comforting pairing!