The Rib’s been out of town for a couple of weeks, so dinners have been somewhat pedestrian—lots of sandwiches (mostly PB&J), soups, and canned ravioli. Wine consumption has also waned a bit of late, since standing around a fire (it’s technically a ‘camp stove,’ for the record) in the driveway at The Garage Bar at CorkEnvy with the fellas from the neighborhood (and the occasional dog) in 30-degree weather isn’t exactly conducive to giving a wine the proper attention it deserves.
I decided last night to class it up a bit and finally open the white Burgundy I’ve had in the fridge for several weeks. Rain was in the forecast, so grilled chicken breast wasn’t in the cards. What to cook? After careful consideration, I decided to continue the trend of eating like a picky 5 year-old and whip up some Pigs-In-Blankets and that classic staple of American family cuisine—Kraft Mac & Cheese (it IS the cheesiest!). I didn’t even go to the trouble of wrapping Ball Park franks in Pillsbury Crescent Rolls—I baked off mini Pigs-In-Blankets from the freezer. Yeah, I’m full-time fancy!
2007 Faiveley Chardonnay Bourgogne Blanc, Burgundy, France
On the nose, this wine had some citrus notes, pineapple, a slight butter, and a little nuttiness.
On the palate, the citrus was there, but the pineapple (of the unripe variety) came through big time on the heels of a very firm acid. The wine was a bit tart (think Pineapple Jolly Rancher, if they even make that flavor candy).
Did a white wine from one of the most storied wine regions in the world pair well with a distinctly American convenience ‘meal?’ Actually, yes. The creaminess of the ‘cheese’ balanced the acid on the Faiveley. The wine also complimented the ‘multi-protein’ tubular meat wrapped in pastry dough fairly well. I would absolutely try this combination again with a similarly profiled wine, although I would go ahead and make my own Pigs-In-Blankets (after all, there’s nothing better than homemade). If you’re inclined to pair this wine with more ‘adult’ fare, I would suggest pairing it with cheese (preferably not of the powdered variety), chicken entrees, seafood (think shrimp scampi), or creamier white-sauced dishes.
This is (at least) the second bottle of the 2007 Faiveley Bourgogne Blanc that I’ve opened and I remember being a little more impressed with the first bottle. That said, I enjoyed this one well enough, although I fear this particular bottling may be reaching the end of its optimal drinking window. It’s still worth trying (the sooner, the better) for under $20.
Cheers From the CorkPit,