Food & Wine Pairings
The art of marrying our cuvées with fine cuisine
Food and wine pairing is an age-old art, deeply rooted in Burgundian culture. Since UNESCO inscribed the gastronomic meal of the French on the list of the intangible heritage of humanity, this tradition has taken on a universal dimension. To marry a great white Burgundy with a dish is to seek harmony between the silky texture of the wine, its minerality and the flavours of the plate. Serving temperature, the order of wines at the table and the balance between power and delicacy are the keys to a successful pairing. Our Chassagne-Montrachet, Puligny-Montrachet and Burgundy cuvées offer a rich aromatic palette — from white fruit to toasted hazelnut, from floral to mineral — that naturally converses with great French cuisine and the cuisines of the world.
Our white Burgundies from Chassagne and Puligny-Montrachet
Five white cuvées, five worlds of pairings
Puligny-Montrachet 1er Cru La Garenne
Serving temperature: 12–14°C
Recommended pairings:
- Grilled lobster with lemon butter
- Pan-seared scallops with ceps
- Bresse chicken in cream sauce
- 24-month aged Comté
Why it works: the wine's crystalline minerality answers the iodine of shellfish, while its rich palate embraces the generous texture of creamed poultry.
Discover this wine →Chassagne-Montrachet 1er Cru Abbaye de Morgeot
Serving temperature: 13–14°C
Recommended pairings:
- Turbot in hollandaise sauce
- Veal sweetbreads golden in butter
- Chicken with morels
- Well-aged Époisses
Why it works: the breadth and natural opulence of this Chassagne Premier Cru envelop the rich textures of turbot and sweetbreads. Its toasted-hazelnut notes echo the woodland flavours of the mushrooms.
Discover this wine →Puligny-Montrachet Les Houillères
Serving temperature: 11–13°C
Recommended pairings:
- Lightly cooked salmon with dill
- Green asparagus risotto
- Leek quiche
- Fresh goat's cheese on toast
Why it works: the freshness and elegance of this village Puligny balance the delicate richness of salmon and the vegetal sweetness of asparagus and leek.
Discover this wine →Bourgogne Blanc Les Houillères
Serving temperature: 10–12°C
Recommended pairings:
- Burgundian gougères
- Warm goat's cheese salad
- Fish tartare
- An aperitif among friends
Why it works: the brightness and candour of this white Burgundy make it the ideal companion for cheese gougères and light starters. Its refreshing character whets the appetite.
Discover this wine →Mâcon Villages
Serving temperature: 10–12°C
Recommended pairings:
- Sushi and maki
- Sea bream ceviche
- Caesar salad
- Light Asian cuisine
Why it works: fresh and fruit-driven, Mâcon Villages pairs with the iodine and citrus notes of raw preparations. Its lightness respects the delicacy of Asian cooking.
Discover this wine →Our red Burgundies
Elegant Pinot Noirs for dishes of character
Chassagne-Montrachet 1er Cru Morgeot
Serving temperature: 14–16°C
Recommended pairings:
- Duck foie gras
- Hare stew (civet de lièvre)
- Tournedos béarnaise
- Aged Époisses
Why it works: the supple tannins of the wine answer the spiced notes of game, while its complexity on the palate marries with the unctuous, fleshy character of the cheese.
Bourgogne Rouge Les Champans
Serving temperature: 15–17°C
Recommended pairings:
- Bœuf bourguignon
- Duck with cherries
- Cheese board
- Grilled rib of beef
Why it works: the silky tannins and red-fruit aromas of Pinot Noir work wonders with Burgundian slow-cooked dishes. The regional pairing is a reliable classic.
Discover this wine →Monthélie
Serving temperature: 15–16°C
Recommended pairings:
- Coq au vin
- Rabbit with mustard
- Roast lamb with herbs
- Tomme de Savoie
Why it works: Monthélie, both structured and elegant, is a perfect match for white meats in sauce. Burgundy mustard creates a remarkable aromatic bridge.
Discover this wine →Rosé and Crémant
Freshness and celebration in every glass
Bourgogne Rosé
Serving temperature: 8–10°C
Recommended pairings:
- Thin tomato tart
- Burgundian charcuterie
- Salade niçoise
- Summer barbecue
Why it works: the freshness and red-berry notes of the rosé lend brightness to summer dishes. Its lightness makes it the quintessential summer wine.
Discover this wine →Crémant de Bourgogne
Serving temperature: 6–8°C
Recommended pairings:
- Celebratory aperitif
- Seafood platter
- Light fruit desserts
- Festive Sunday brunch
Why it works: the fine bubbles and bright acidity of Crémant cleanse the palate between each bite. Its versatility makes it the wine of every celebration.
Discover this wine →The golden rules of food and wine pairing
Respect the serving temperature
A wine served too cold loses its aromas; served too warm, it becomes heavy. Take your whites out of the fridge 15 to 20 minutes before serving, and never pour a red Burgundy above 17°C.
The order of wines
Serve from the lightest to the most powerful: Crémant as an aperitif, Mâcon Villages with the starter, Puligny or Chassagne Premier Cru with the main course, then a red with the cheese. Each wine prepares the palate for the next.
Terroir calls to terroir
Regional pairings are rarely disappointing. A bœuf bourguignon with a red Burgundy, gougères with a white Burgundy: produce from the same soil instinctively understand one another.
Balance the textures
A dish rich in fat (cream sauce, butter) calls for a wine with acidity to restore balance. Conversely, a delicate dish (raw fish, vegetables) deserves a fine, airy wine.
Think seasonally
Summer calls for Rosé and Crémant, autumn for white Premiers Crus with mushrooms, winter for reds with slow-cooked dishes. Follow the rhythm of the seasons for effortless pairings.
Do not overpower the wine
Avoid sauces that are overly spiced or too vinegary, as they crush the finesse of a Burgundy. The dish should be a setting for the wine, not a rival. When in doubt, keep the cooking simple.
Experience the art of pairing
Discover our cuvées during a guided tasting at the Abbaye, or order directly online.