Maison Albert Bichot was founded in 1831 and is located in the heart of the Burgundy (Bourgogne) region in Beaune, France. As one would expect from a maison steeped in tradition and history, its wines are truly exceptional including their Albert Bichot Bourgogne Pinot Noir “Origines” 2024 Appellation d’Origine Protégée. This is a gorgeous Pinot Noir that pairs well with red and white meats, as well as cheeses, and we found it to be the perfect companion for our French-inspired recipe for Luxury Experience – Fish and Clam Stew. Santé and Bon Appetit!
Albert Bichot Bourgogne Pinot Noir “Origines” 2024 Appellation d’Origine Protégée, France Information
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Grape Varietal:
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Pinot Noir
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Country:
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France
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Region:
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Bourgogne (Burgundy)
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Alcohol:
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13%
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Serving Temperature:
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57.2-59 degrees Fahrenheit/14-15 degrees Celsius
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Aging:
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Drink young to taste the fruit, or keep 3-4 years
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Suggested Pairing:
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Roasted or braised red and white meats, medium cheeses
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Produced by:
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Albert Bichot
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Bottled by:
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Maison Albert Bichot, Beaune, France
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Imported by:
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Albert Bichot USA LLC, Henrico, VA, USA
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Retail:
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$27/bottle
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Bottle Notes: “Our Origines cuvée is sourced from a mosaic of vineyard parcels with different site exposition and attitude but sharing the same clay and limestone soils. Vinification and maturation are carefully managed in order to produce a fine, perfumed Pinot Noir (Bourgogne’s original red grape) whose quality reflects the excellence of the diverse terroirs.”
Technical Notes: “Fermenting maceration in thermoregulated stainless steel vats for 18 to 20 days. Aging in 80% stainless steel vats and 20% in oak barrels for 10 to 12 months.”
Tasting Notes: Heady aromatic dark fruit notes on the nose that follow through on the palate. Well-balanced with delicious fruity notes on the finish.
Pairing Suggestions: Pairs well with roasted or braised red or white meats, medium cheeses.
The Culinary Recipe – Luxury Experience – Fish and Clam Stew
We opted to pair Albert Bichot Bourgogne Pinot Noir “Origines” 2024 Appellation d’Origine Protégée, France with Luxury Experience – Fish and Clam Stew, building on the flavors of the French region using fennel, celery, leeks, shallots, garlic, carrots, and potatoes, in a rich tomato base with generous portions of tilapia and clams. Seasoned with fresh herbs and accompanied by toasted baguette slices brushed with olive oil, it makes a lovely first or main course. This recipe can be made several hours or a day ahead to allow the flavors to meld making it perfect for a dinner party. Heat just before serving.
Luxury Experience – Fish & Clam Stew Pairing
Luxury Experience– Fish and Clam Stew
Servings: 6-8
Ingredients:
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1
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Cup
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Fennel, minced
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1.25
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Cups
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Leeks, minced (white and pale green parts only)
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1
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Cup
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Celery, minced (use leaves, too)
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1
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Large
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Shallot, minced
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5
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Cloves
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Garlic, thinly sliced
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1
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Cup
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Carrots, minced
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2
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Cups
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Potatoes, small dice, cooked
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2
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Large
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Tilapia Filets, diced
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2
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6.5 Ounce Cans
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Clams with juice
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1
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28 Ounce Can
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Diced Tomatoes, with juice
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1
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Can
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Tomato Paste
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2
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Tablespoons
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Extra Virgin Olive Oil (EVOO)
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1
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Tablespoon
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Gochujang
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0.5
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Teaspoon
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Salt
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0.5
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Teaspoon
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Black Pepper
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1
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Tablespoon
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Fresh Oregano, finely chopped
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1
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Tablespoon
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Fresh Thyme Leaves
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1
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Tablespoon
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Fresh Sage, finely chopped
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Method for the Leek Broth: After you cut the white and pale green parts of the leek to use in the stew, cut the rest of the dark green parts of the leek and place in a saucepan with 1-quart (4 cups) of water and boil for 10 minutes until leeks are very tender. Remove the cooked leeks from the liquid and discard.
Add the diced tilapia and poach in the leek broth until the fish is translucent. Add the cans of clams and their juices to the fish and set aside.
Heat a large saucepan over medium heat, add the EVOO, then fennel, leeks, celery, shallot, garlic, and carrots. Stir to combine and sauté until vegetables are tender. Add the tilapia, clams, broth, and juice to the vegetables. Add the can of diced tomatoes and their juice, as well as the can of tomato paste. Add the gochujang, salt, pepper, oregano, thyme leaves, and sage and stir to combine. Bring to a boil, then cover, and lower heat to simmer for 30 minutes.
Presentation: Serve with thinly sliced baguettes brushed with olive oil.
Until next time, Santé and Bon Appetit!
For more information on Albert Bichot, as well as their full selection of wines, please visit the website: www.albert-bichot.com or visit their social media pages: www.facebook.com/domainesalbertbichot and www.instagram.com/domainesalbertbichot.
Albert Bichot
6 Bd. Jacques Copeau
21200 Beaune, France
Telephone: +33-0-3-80-24-37-37
Fax: + 33-0-3-80-24-37-38
Email: bourgogne@albert-bichot.com
Website: www.albert-bichot.com
Facebook: www.facebook.com/domainesalbertbichot
Instagram: www.Instagram.com/domainesalbertbichot @domainesalbertbichot
Imported by:
Albert Bichot USA LLC
Email: info@albertbichot-us.com
Henrico, Virginia
United States
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