La Paulée and Boeuf Bourguignon

I love this time of year. The days are longer, the vineyards are awash in a shock of yellow mustard as a reminder that spring is near, and La Paulée is just weeks away. I attended the Paulée’s grand tasting for the first time last year and it made such a huge impression I have been anticipating this year’s ever since.

 

La Paulée was the best wine tasting event I’ve ever attended—and I’ve been to a lot. It was well organized, located in an elegant location, and most notably provided the most outstanding opportunity to experience Burgundy outside of Burgundy. Produced by Daniel Johnnes, a man whose passion for Burgundy is rivaled only by his knowledge of the region, and an uber-competent team, La Paulée is a must for anyone evenly mildly interested in Burgundy, or wine for that matter.

 

La Paulée kicks off with a lunch on Friday, March 6 at Restaurant Daniel and includes a full schedule on Saturday beginning with a discussion with long-time Burgundy champion Becky Wasserman, followed by the grand tasting and culminating in a dinner known for the astounding wines brought and shared by collectors as part of the BYOB.

 

The grand tasting alone includes a cross section of Burgundy, offering an unparalleled opportunity to taste so many of the area’s best wines in one location. This year there are nearly two dozen producers pouring wine, but many of the domains are represented by owners and winemakers, including Anne-Claude Leflaive of Domaine Leflaive, Pierre Morey of Domaine Pierre Morey, Dominique Lafon of Domaine des Comtes Lafon, Veronique Drouhin of Maison Joseph Drouhin, and David Duband of Domaine David Duband.

 

After visiting San Francisco last year, La Paulée returns to New York. I can think of no better way than to spend a Saturday afternoon than La Paulée’s grand tasting. I encourage you, your friends and every other wine lover to go. You’ll never think of Burgundy the same way again.

 

Details:

La Paulée

March 6-7, 2009

Metropolitan Pavilion

New York, New York

 

A Taste of Burgundy at Home

With Burgundy dominating my thoughts, I can’t help but feel nostalgic for the first time I visited Beaune. It was mid-February, there was snow on the ground, and the sun was shining. After touring the cellars of Joseph Drouhin—an underground history lesson as well as a wine treasure trove—my friend and I headed to a nearby bistro where we tucked into the region’s signature dish: rustic, soul-warming Boeuf Bourguignon. The recipe below is my rendition of that earthy dish. Ironically, it is peasant food best served with the world’s most noble wines. I highly recommend enjoying it with a bottle of 2006 Volnay Santenots Premier Cru from Domaine Pierre Morey as I did.

 

Boeuf Bourguignon

Serves 4

 

2 tablespoons gravy flour

2 teaspoons chopped fresh rosemary

2 teaspoons kosher salt, plus extra for seasoning

1 teaspoon freshly ground pepper, plus extra for seasoning

6 tablespoons olive oil

1 pound beef stew meat or chuck roast cut into 2-inch squares

8 ounces mushrooms, cut into thick slices

2 shallots, minced

3 large carrots, peeled and cut into 1/2-inch-thick slices

3 celery stalks, cut into 1/2-inch-thick slices

1 onion, cut into 1/2-inch dice

2 cups dry red wine

3 cups strong beef or chicken stock

 

Combine the flour, rosemary, salt, and pepper in a small bowl. Set aside.

 

Heat 2 tablespoons of the olive oil in a large high-sided Dutch oven or heavy-bottom stock pot over medium-high heat. Season the meat on all sides with salt and pepper and add to the pot. Cook until browned on all sides, about 5 minutes. Transfer to a bowl using a slotted spoon.

 

Return the pot to medium-high heat. Add 2 tablespoons of the olive oil, the mushrooms and shallots. Increase the heat slightly and cook until the mushrooms begin to turn crispy around the edges, about 5 minutes. Transfer to the bowl with the meat.

 

Return the pot to medium heat, add the remaining 2 tablespoons olive oil, the carrots, celery, and onion. Cook until the onions become translucent, 3 to 5 minutes. Sprinkle the flour mixture over the vegetables and stir to coat evenly. Stir in the meat and mushrooms. Add the wine and bring to a boil over high heat. Cook until reduced by half, about 5 minutes. Add the stock and thyme. Bring to a boil. Cover and cook for 1 hour. Remove the lid and continue cooking until the meat falls apart, 1 to 2 hours. Remove the thyme sprigs and serve or refrigerate and reheat before serving.