What Wine with Escargot Vol au Vent?

I'm leaving soon for a dinner tonight and this pairing has me stumped. We were thinking of pairing it with a 2002 Fevre Chablis Le Clos that I was planning to bring, but the more I think about it, the more I think we should select a red Burgundy. I have one waiting in the wings, while I make my last minute decision.

What should it be - red or white?

To me, much would depend on the strength of the garlic. I personally think I would go with the burgundy especially if it's on the lighter side( the wine, that is). However, not knowing what burgundy you have and not knowing the garlic strength, I say take the white but neither wine would be a disaster, by any means.

Jon -Since this dinner is being held in a restaurant, I don't know how much garlic will be in the dish. I haven't tried the red burg I pulled - it's a 1999 Perrot Minot Morey St. Denis La Riotte. We will have a 2002 Pur Sang that was to be served along with the 2002 Fevre, but I really enjoy escargot with a red burg, and knowing this group, it won't be "should I bring the white or red," it will be bring the white and the red. I have a long walk from the train station to the restaurant, and don't feel like schlepping 2 bottles.

Still undecided.

I never pass up an opportunity to have a nice red Burgundy with food. Really shines, IMO. You mihgt be surprised, but a cru Beaujolais is also very nice. My first experience with excargot was with a '02 Chateau des Jacques Moulin-a-Vent and now escargot and any red Burg is a big hit with me. Obviously I waited a long time to even try escargot. That's my vote, if it will help. Give us a report.

The pressure is off. Someone else decided to bring 2 red Burgs. We can now enjoy the Fevre Le Clos and the Pur Sang with the preceding course.

I never pass up an opportunity to have a nice red Burgundy with food. Really shines, IMO. You mihgt be surprised, but a cru Beaujolais is also very nice. My first experience with excargot was with a '02 Chateau des Jacques Moulin-a-Vent and now escargot and any red Burg is a big hit with me. Obviously I waited a long time to even try escargot. That's my vote, if it will help. Give us a report.

Richard - when I was in Paris this past May, one of my favorite meals included escargot with the house red Burgundy. It's hard to recapture moments like that, but I felt having a red burg along with the escargot would help.

Thanks for your vote.

Glad it worked out without big decision.

When I have escargots in an intense garlic sauce, the traditional high acid wine (I think Aligote is great) is my first choice. If garlic tuned down, then red Burgs work great. I think the pastry of the vol au vent would ensure that the red would be fine.

Y'all are a lot more into canned food than I am.

Thats nothing, just found out my crab cakes meat comes from Indonesia! USA connection however, imported by Phillips of Baltimore.

You mihgt be surprised, but a cru Beaujolais is also very nice.

I have found myself drinking more and more Beaujolais - it really is a versatile wine with food.

Lately I've been enjoying sme nice 2006 wines from Marcel Lapierre. I had not heard of him before moving to Tokyo but have been enjoying both the Beaujolais-Villages and the Morgon. Pricing is tough - I think the BV is low $20s and Morgon about $25 - but part of that is the cost of living in Tokyo.

In any event - I'm nominating Beaujolais for the Unsung Hero award

Lapierre. I had not heard of him before moving to Tokyo but have been enjoying both the Beaujolais-Villages and the Morgon. Pricing is tough - I think the BV is low $20s and Morgon about $25 - but part of that is the cost of living in Tokyo.

Sounds like the US prices as well, more or less. Often Lapierre is closer to $20 but sometimes it is closer to $25.

At least for the Morgon, I've never seen a Lapierre Beaujolais Villages in the States.