For this reason we are listing specific recipes, including those ingredients and preparation styles that most influence taste, with wine options that vary from broad regional and varietal categories, to district, village, vineyard, and individual labels. In the two examples below, the estate and vineyard wines are the most specific recommendations. Broader recommended categories of commune or village, or secondary recommendations, are listed after a slash. Choose a wine or category best suited to the cuisine as well as your pocketbook, and insist on an acceptable vintage year. Common ingredients, such as salt, pepper, butter, and some herbs and garnishes, like parsley, are not listed, but are presumed a basic part of the recipes flavor.
Wines listed are suggestions of specific types and styles.
Other similar wines may be equally well suited, however not all varietals are interchangable. For instance, not all Pinot Noir can replace a burgundian Pinot Noir, nor will lesser village wines replace grand cru burgundies. Rule 1 . Balanced - Where wine and dish are in perfect harmony and compliment each other. Food featured - Where the wine supports and enhances an exceptional dish.