Maison Jean-Claude Boisset: between heaven and earth

Jean-Claude Boisset wines are dreamed up by Grégory Patriat, who creates small, handcrafted vintages inspired by Bourgogne’s mosaic of climates in their purest Burgundian forms and especially Côte de Nuits and Côte de Beaune, whose elegance and finesse have become Maison Jean-Claude Boisset’s signature. With strong backbones, the wines are plush, exact and resolutely fruity with wonderful cellaring potential.

Maison Bonpas: 700 years of history at a historical estate in the Vallée du Rhône

Founded in 1318, Bonpas settled south of the Vallée du Rhône. The Bonpas style is essentially rooted in the expression of grenache noir, the region’s emblematic variety, blended with the valley’s other historical appellations such as Syrah, Mourvèdre and Carignan. The estate’s vintages stand out for their fruity and concentrated profiles with a seductive outset, appealing richness and fleshy tannins.

Maison Mignot Père & Fils Brouilly: the singularity of Beaujolais

Mignot Père et Fils creates incredibly complex wines that kindle the taste buds of neophytes and enthusiasts alike. From the Brouilly vineyard at the foot of the mount that bears the appellation’s name, the wines benefit from the rare soils that impart these southernmost Beaujolais offerings with all their French charm. 

 

Here are six food and wine pairings for your Thanksgiving get-together.

Bonpas Ventoux Grande Réserve des Challières & Roasted root vegetables 

Crimson with flecks of violet. Freshness at first sip, gourmand aromas of black fruit and soft spices. Seamless tannins and a complex finish. This wine is the perfect choice for meat and vegetable terrines. Serve it at 16°C.

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Roasted root vegetables and raclette cheese

Preparation 20 minutes
Cooking time 40 minutes
Servings 10 to 12 servings

Bonpas Grande Réserve des Challières Luberon & Caprese chicken

This wine is surprisingly fresh and reveals a generous bouquet of apricot, white peach and exotic fruits, with minerality and subtle notes of white flowers to finish. Serve as an aperitif or with a white meat main. 

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Caprese chicken

Preparation 10 minutes
Cooking time 10 minutes
Servings 4

Réserve de Bonpas Côtes-du-Rhône & Sirloin steak with brie

A generous, gourmand and well-rounded wine with flavours of red berries and bay leaf propped up by floral and spicy notes. Best with grilled meat or fresh goat cheese.

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Sirloin steak with brie

Preparation 10 minutes
Cooking time 40 minutes
Servings 4

Jean-Claude Boisset Pouilly-Fuissé & Garlic and balsamic pork chops

With its attractive pale golden colour, this inviting offering develops intense aromas of white flowers and citrus with buttery notes. All the elegance of a Pouilly-Fuissé.

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Garlic and balsamic pork chops

Preparation 10 minutes | refrigeration: 24 hours
Cooking time 15 minutes
Servings 4

Jean-Claude Boisset Bourgogne Les Ursulines 2019 & Coq au vin

This very well-balanced wine releases gourmand aromas of red and black berries with peppery, subtly smoky notes. Juicy and fresh enough to make your mouth water, it also has a smooth tannic structure. A very enjoyable expression of Burgundian pinot noir.

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Coq au vin

Préparation 20 minutes
Cuisson 1 heure
Portions 4

Mignot Père & Fils Brouilly & Pistachio and port chicken liver pâté

Brouilly is the most prevalent appellation from the Lyon region. This 100% gamay unfurls notes of red berries, spices and violet. Blended tannins and refreshing acidity. A red that pairs perfectly with a charcuterie board, pâtés and terrines. 

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Pistachio and port chicken liver pâté

Preparation 25 minutes
Cooking time 15 minutes

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