Given the recent discussion with Cherie regarding White Burgundy, I did a long needed inventory of the White Burgs in my cellar. I was astonished to find a plethora of wines from 1982 up through 2000. Ramonet, Sauzet, Coche-Dury, Verget, Latour, Chavey, Roulet, Drouhin, Raveneau, Brocard, Moreau, Bonneau du Martray seem to be the basic makers. I have a variety of Premier and Grand Cru's and seeminly a bunch of various Montrachets (Batard, Chassagne, Puligny)
I wasnt to do a wine dinner featuring these wines and would like a few suggestions for what courses would match up well with these wines. Shellfish, fish and chicken are the usual suspects but I'm looking for new ways to prepare them since I've worn out the recipes that I usually use and want soemthing different for a change.
Any input would be appriecieated. Bi!!