From my UBC ‘Cooking with Wine’ class: the menu for a seasonal fall feast, featuring specialities from the Burgundy region of France.
• To start, raw trout marinated in lime juice, olive oil and chopped dill, topped with caramelized onions and pink peppercorns. This is a very delicate dish and beautiful to look at; however, I think I prefer the more robust ceviche from South America…
• the soup was cream of butternut squash, topped with a drizzle of cream and a sprig of tarragon: a variety of pureed ‘squash’ soup recipes
• the appetizer and soup were served with a white wine from Burgundy. The labels on ‘Old World’ bottles of wine tend to list the region (Vin de Bourgogne), as opposed to ‘New World’ labels that list the varietal. In France they just assume that if you know the region, you will know the wine. In my class I found out that in the case of Burgundy, the white wine will be a Chardonnay, and the red a Pinot Noir.
• The stew, Rabbit ‘à la bourguignonne’, contains red onion, green and red pepper, celery, a chili pepper, pearl onions and to make it authentic ‘Burgundy-style’ the following ingredients: 1/2 cup Dijon mustard, 1/4 cup Cognac, and a bottle (or two) of Burgundy red (Pinot Noir).