Thibault Liger-belair “les Grands Chaillots” 2021 Recipe

1. Temperature & Opening

Bring the bottle to serving temperature (14–16°C / 57–61°F). If the wine has been refrigerated, remove it 20–30 minutes before serving to come up slightly in temperature; if it is too warm, chill in the fridge for 15 minutes. Carefully remove the cork using a waiter’s corkscrew, preserving the cork for inspection if desired.

2. Decant (optional)

Les Grands Chaillots 2021 is a fine Burgundy with delicate aromatics. For clarity and to allow the wine to breathe, gently decant into a clean decanter for 20–40 minutes. If you prefer to preserve the primary fruit and subtle florals, serve directly from the bottle and aerate briefly in the glass by swirling.

3. Glassware & Pouring

Use large-bowled Pinot Noir or Burgundy glasses. Rinse each glass with a small splash of filtered water and discard (optional). Pour 90–120 ml (about 3–4 oz) per guest to allow room for swirling and nose exploration.

4. Keep a small carafe of filtered water on the table for palate cleansing between different wines or courses.

5. Prepare Cheese

Remove cheeses from the refrigerator 30–45 minutes before serving to reach near-room temperature (this unlocks aromas and texture). Arrange the aged Comté and triple-cream Brie on a board, spacing them so guests can easily cut. Provide a soft knife for the Brie and a harder knife or thin slicer for the Comté.

6. Slice Charcuterie

On a separate part of the board, lay out thin slices of saucisson sec and prosciutto. Fan them attractively so guests can lift individual slices easily. Place the cornichons and a small spoon of whole-grain mustard nearby.

7. Add Accents

Scatter the toasted walnuts and halved red grapes around the cheeses and meats. Drizzle the teaspoon of honey next to the Brie to be paired with mild sweetness if desired. Add sliced baguette or neutral crackers as a vehicle for tasting the combinations.

8. Label the cheeses/meats if guests are unfamiliar, and offer tasting suggestions: Comté and saucisson with medium-bodied Pinot bites; Brie with prosciutto and honey for contrast; grapes and cornichons for refreshing acid cut.

9. Evaluate the Wine

Swirl the glass gently and note the wine’s color and clarity—likely a pale to medium ruby typical of high-quality Burgundy. Smell for red fruit (cherry, raspberry), subtle earth, floral notes, and gentle spice or mineral. Take a small sip and let it coat the mouth, noticing acidity, tannin texture, and the finish.

10. Match Bite + Sip

Try small combinations to see interactions: a bite of Comté followed by a sip to appreciate savory nuttiness meeting bright acidity; Brie with a sliver of prosciutto and a touch of honey followed by a sip to highlight creaminess and fruit; saucisson with mustard and a sip to observe spice integration. Use crackers or bread between combinations if you need to neutralize the palate.

11. Adjust serving: if the wine feels closed, allow additional decanting time or more gentle aeration in the glass. If it seems too warm or alcoholic, chill briefly and retaste.

12. Recork the bottle using the original cork (inserted with the branded side out) or a wine stopper. Store remaining wine upright in the refrigerator and consume within 2–3 days; allow to warm slightly before the next pour. Wrap and refrigerate leftover cheeses; consume charcuterie within 2 days for best quality.