Wanted something rich for dinner so decided to make some coq au vin . What better to pair it with than some Burgundy, so pulled out a bottle of Dugat-Py Mozoyeres-Chambertin.
It needed some air to coax out the bouquet, but once it opened, it had bright notes of red cherries, cranberry, brambly underbrush, sage, wet clay, and some floral character. Medium body, with fine. Smooth tannins. The only thing that sticks out a bit is the acidity, which is a touch high, causing the mouthfeel to feel a bit disjointed. That being said, it paired really well with the coq au vin so no complaints.
The coq au vin was pretty fantastic, if I do say so myself.
by spf4000