Beef Bourguignon with Burgundy (Bouvier 2013)
I walked into the home of Kerry Brick, led by her nanny as her boss had a court date she couldn’t miss. She was seeing me to the well-equipped kitchen where I was preparing dinner for 10. Kerry was one of the managing partners of Brick and Ferrier Law and a friend of a friend. It was an annual dinner she hosted to welcome new partner (s) to the firm and the second time I was catering. She chose the meal to be beef bourguignon because it was one of Mr. Ferrier’s favorite dishes. I was told the wine pairing was up to me.
“Kerry speaks highly of your culinary skills, Sylvia and I usually take home any leftovers.” Vera smiled bashfully. “I’m just telling you this in case you make too much; it won’t go to waste.”
“I’ll keep it in mind Vera.” I winked.
“Kerry says your familiar with the kitchen and I left the twins in front of the T.V. so I should bounce.”
“I’ll let you know if I need anything and by the way, I always make extra.” I smiled and gave Vera a thumb up.
I began unloading my groceries to make the hearty French beef stew. Beef Bourguignon sounded like a fancy dish but it was comfort food in Europe. I would make it in four easy steps; Sauté, Stir-in, deglaze and sit. I dredged the beef in flour before sautéing in the grease left behind by salt pork. I stirred in carrots. Pearl onions, button mushrooms, garlic, tomato paste and brandy. I allowed the veggies to sweat before I poured in a bottle of Australian Shiraz and 2 cups of beef broth. I deglazed my concoction in a heavy bottomed skillet before salting and peppering to taste. The hard work was done just as Kerry came into the kitchen.
“Smells amazing Sylvia. Sorry I wasn’t here earlier but see that you had no problem or rather I smell that you had no problem. When Acton asked about our partner’s dinner, he told me that he wanted his favorite meal cooked only by Sylvia Sterling. High praise from a man who’s stingy with the compliments.”
“I was taken aback when I heard beef bourguignon because it’s a peasant dish. I imagined his request would be something exotic and structured but I remembered that he’s somewhat of an enigma. The table will be set with white dishes and a tasteful centerpiece of pale yellow flowers.”
“Perfect. The contrast with the beef and red wine will look elegant but not too serious. I’ll get started with the table. I assumed red wine, am I right?”
“Yes, no surprises. I’m serving the beef bourguignon with a Bouvier Burgundy it’s one of my favorites because it’s a Vielle vignes, which means it comes from an old vine. I tasted the 2004 last year, which was outstanding but $70 per bottle and therefore over budget. I snagged you one bottle of that at cost when I bought a case of the 2012 vintage.”
“Wow, thanks Sylvia.”
I heard the guests arriving, enjoying cocktails so I opened the wine, and started to boil the water for the egg noodles, on which I would ladle the beef bourguignon. Nervous excitement came over me as I put the final additions on the meal; a bit of lemon zest and fresh parsley sprinkled on top. Kerry came in to let me know when everyone was seated and as she had before allowed me to announce dinner and the wine pairing.
After the salad course, I will be serving beef bourguignon over broad egg noodles paired with a 2012 Bouvier Burgundy. I know many of you from last year and you’re aware that I love feedback on the wine pairing good or bad. The comments started with the seasoned partners speaking up first.
“You didn’t cook with the wine we’re drinking as I’m used to.” Jackie Henson commented.
“It’s not necessary and I’m used to using a good $10 Australian Shiraz for cooking. It’s something that you wouldn’t hesitate to drink on it’s own and it’s less expensive. I can’t bring myself to use a $50 bottle of wine for cooking.”
“Makes sense Sylvia. I was just curious. As far as the Burgundy goes, I think it’s more delicate than I expected. A nice surprise in that regard.”
“I agree. I respect a wine that has been sourced from an old vine. The suave tannins are evident and it’s great with the beef bourguignon. I didn’t expect anything less Sylvia. You received comments from me and another senior partner. I’d like to hear what some of the newbies have to say.” Mr. Ferrier grinned as the new associates squirmed. They were young and hadn’t been of legal drinking age long enough to know wine.
“It’s an elegant red with notes of cherry fruit. I don’t think it competes with the meal but compliments it well”
I could see that Mr. Ferrier concurred but I wondered if anyone had the guts to disagree.
“I disagree with your last comment. It would be nice to sip on it’s own but it doesn’t blend well with the beef bourguignon. It competes with the Shiraz you used for cooking. I’d have to give the pairing a thumb down.”
Mr. Ferrier smiled. He didn’t agree with his protégé but he was happy to see he boldly disagreed with his boss. The remainder of the comments were positive and the pairing presented itself as a good conversation starter. Kerry was pleased with the meal so I disappeared to the kitchen. Vera, the nanny was on my mind so I put a couple of servings aside for her and told her to grab them on the way out.
“You’re still here.” Kerry walked into the kitchen. “Cleaning the kitchen wasn’t necessary. On top of that you brought me the bottle of the 2004 Bouvier, which I’m anxious to taste in the future.”
I looked to the counter and the wine was gone. Oops, I hoped that Vera enjoyed it.
