Bourcier-Martinot Vire Clesse

This is a wonderful mineral-edged Burgundy from a producer in the Macon. It is a great expression of what ‘naturally made’ Burgundy should taste like; with a natural tension with the flavours and crisp minerality. It has all the lemon and citrus flavours you expect from Burgundy with a little butteriness, vanilla and cream out to a long finish. A superb wine from a lesser know pocket of Southern Burgundy.

#HPW0015

Click below for our perfectly paired recipe, playlist and tips to get the most out of this delicious bottle of wine. Cheers! x

What’s In The Bottle

How To Enjoy BEST

Unleash Your Inner Chef

A Playlist To Set The Mood

What to Watch

Stats

The knowledge you need to become the expert

Colour > White

Producer > Bourcier-Martinot

Country > France

Region > Burgundy

Vintage > 2018

Grapes > Chardonnay

Farming > Natural

ABV > 13%

Size > 750ml

Serve

Our top tips to get the most out of this bottle

🌡️ > Serve chilled – in the fridge for at least an hour

🍷 > No need to decant

😋 > Flavours of apple, melon, lemon, cream

🍕 > Try with Chinese

🥳 > Perfect accompaniment for a takeaway, a bottle with friends

📅 > Best enjoyed 2023-2028

Eat

Try the recipe we created to pair perfectly with this wine

Salt and Pepper Chicken Wings

We love wings in almost all formats: Buffalo, BBQ, you name it! They really come alive with this recipe though, the heat from the garlic and chilli alongside the aromatic punch from the Sichuan pepper make for a real treat any night of the week.
The shaoxing wine and potato flour can be purchased from your nearest asian supermarket. These places are like treasure troves of specialty ingredients, cookware and more. One of our favourite places to visit and we always come out with armfuls of things we haven’t seen before!

*Pescatarian Alternative: Squid or prawns work just as well!*

Ingredients

For 4 people

Chicken Wings

Shaoxing Wine

Potato flour

Garlic (crushed)

Spring Onions (finely sliced)

Red Chilli (finely sliced)

Sichuan Pepper (ground)

Method

Slice the wings in half with a sturdy knife and remove the wing tips (save these in the freezer for stock). Add 3 tbsps of Shoaxing wine to a bowl with the wings, toss to cover and leave for at least an hour.

Steam the wings for around 20 minute until cooked through, then remove from the heat and allow to dry.

Heat 50ml vegetable oil in a pan or wok. Add the wings and fry until starting to turn golden. Add the potato flour and the rest of the ingredients to the pan just before serving and toss to combine.