Michelle A. Marcus: Big Macs & Burgundy

Sunday, November 21, 2021

Big Macs & Burgundy Wine Class - #2

Since the first version of the Big Macs & Burgundy Wine Class was so popular, Beth from Cocktails R Go held another one in early November. This time, Patience and my wine club friends got to join me to make it even more fun!

The pairings were slightly different this time around, so it was still worthwhile for me to go again, other than the headliner of a Big Mac paried with a wine from Burgundy region of France. (Although I totally would have done it again no matter what!)

Big Mac paired with a wine from Burgundy

To kick the night off, we had bubbles paired with Crab Rangoon...all that acid was needed to cut through the cheesy insides of the appetizer.

Freixenet Brut Blanc de Blanc paired with Crab Rangoon

I never thought to pair a Chenin Blanc & Viognier blend with Mac & Cheese, but again, the wine cut through all the cheese, which Beth made herself. (I had seconds and thirds thanks to my tablemates.)

Pine Ridge Chenin Blanc & Viognier blend paired with Mac 'n Cheese

A brilliant combinatin of Lambrusco, a jammy and sweeter red wine, paired with PB&J was magic to me. Beth also makes a damn fine PB&J with peanut butter on both top AND bottom breads.

Manicardi Lambrusco Grasparossa di Castelvetro D.O.C. paired with PB&J

And to finish off the night, Beth had discovered that a Tawny Port was able to match the sweetness of wedding cake (or any white cake). Well...what was left of Pai's cake. I definitely would have never thought to put those two together either.

Cockburns Fine Tawny Porto paired with white cake

Big Macs & Burgundy menu

This class is so awesome, that I decided to request a class of my own for our wine club!

Resources:

Big Macs & Burgandy = https://www.amazon.com/Big-Macs-Burgundy-Pairings-World/dp/1419744917

Cocktails Are Go = https://cocktails-are-go.com/

Photos by Patience Scanlon

Saturday, September 4, 2021

Big Macs & Burgundy Wine Class

I can't remember the last time I was at a wine class...much less one hosted by the STLWineGirl, so I was incredibly excited to attend this class. And it's been at least two years since I was at a Cocktails Are Go cocktail class with Beth Sorrell, who was the other host.

I have to admit it was so good to see some old friends that the class itself is mostly a blur, especially after five courses of heavy pours. All the wines were excellent and I only shared one of them, which was probably not in my best interest to finish so many of them. I am so rusty!

This class, Big Macs & Burgundy, is based on the book by the same name and there were so many people who couldn't make the class that night that there is already demand for another one.

Anyway, we started off with one of my favorite pairings, "salt + bubbles". The salt this time was potato chips, although some BBQ chips were mixed in as well. This might be my favorite because I love bubbles so much.

Salt + Bubbles

A challenging pairing of spinach artichoke dip, made sense with a Gruner Veltliner, and a glass of Pinot Gris was also added. Gruner Veltliner is the go-to for foods that are difficult to pair with.

Vegetal + White wine

I usually don't eat too many spicy foods, but luckily my other favorite, Riesling, is the best thing to pair with it. And it was Mai Lee's Lo Mein so extra bonus.

Spicy + Sweet

The title pairing, half a McDonald's Big Mac with a Coteaux Bourguignons, was just OK. I feel bad because it's hard for me to eat a Big Mac these days since I think most fast food is gross now, but I bet a fresh grilled burger from an actual grill would have done it. The wine was amazing though. I think this wine would have been awesome with some chocolate too.

Fast Food + Fancy

We wrapped up the night with Starbursts, Twinkies, and bites of cheesecake, which was well paired with an equally sweet Moscato. I had trouble drinking the Moscato as I can't do those sweet wines anymore!

If you get a chance to take the class, or any STLWinegirl or Cocktails Are Go class, be sure to sign up quickly!