General Discussion

Hermitage and....????

Share:

Live your best food life.

Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts.
Sign Up For Free
General Discussion 1

Hermitage and....????

Chili | Mar 7, 2001 04:59 PM

I have been fortunate enough to find myself in possession of some fine Chapoutier Hermitage. I want to prepare a meal for this which will highlight the wine as much as possible. Any suggestions from those experienced gourmands out there? I've heard that in France, at restaurants like Paul Bocuse, the classic accompaniment to a great Hermitage or Cote-Rotie is a roasted, truffled chicken (of the Bresse variety, which is not available here (Toronto)!). That sounds great to me, but are there any other suggestions?
Also, I've tasted many great Australian Shiraz - but what can I expect from a Hermitage?
Thanks a lot...

Want to stay up to date with this post?

Recommended From Chowhound