Spring awakens in us a desire for renewal, freshness, and shared moments. From Easter feasts to Mother’s Day lunches, this season of light is the perfect time to celebrate what truly matters: conviviality, the beauty of a well-prepared dish, and the emotion of the perfect wine served at just the right moment.
Yet, to truly elevate the experience, knowing how to pair food and wine is essential. While white Burgundy wines are often associated with seafood, their aromatic complexity goes far beyond. They can also accompany white meats, vegetables, cheeses—even slow-cooked dishes—provided their profile is well understood.
In this article, you'll find a simple yet insightful approach to food and wine pairings, followed by a selection of cuvées from Domaine MIA to discover — or rediscover — around your spring table.
Understanding burgundy white profiles for better pairings
Contrary to popular belief, white wine is not limited to fish and goat cheese. Its structure and aromatic diversity allow for subtle, rewarding pairings with a wide range of dishes.
Two guiding principles can help you choose:
• Pairing like with like: mirror the wine’s intensity with that of the dish. A rich, creamy poultry or buttered fish calls for a round, generous wine. In contrast, delicate dishes such as steamed vegetables or carpaccio will be better complemented by a fresh, light wine.
• Pairing by contrast: this more adventurous method plays with balance—using a wine’s acidity to brighten a creamy dish, or letting a citrusy, mineral wine echo the freshness of herbs like mint, coriander, or basil.
Ultimately, it’s all about finding harmony: a good pairing brings out the best in both the dish and the wine, enhancing the overall experience with every bite and sip.
From freshness to depth: exploring the nuances of chardonnay
Bourgogne whites, and particularly those from Domaine MIA, showcase multiple expressions of chardonnay, shaped by their terroir, vinification style, and ageing process.
Chardonnay is a remarkable grape, able to fully express the character of its terroir and to adapt to a range of winemaking techniques. This versatility makes it one of Burgundy’s most prized grapes—especially at Domaine MIA, where each cuvée reflects a distinct interpretation of this noble varietal.
Differences in soil composition, altitude, sun exposure, and winemaking choices (stainless steel or oak fermentation, ageing time, bâtonnage) give rise to distinct styles, each calling for specific culinary pairings. Here are three major Chardonnay expressions, illustrated through Domaine MIA’s cuvées:
• Lively and mineral chardonnays
These unoaked wines highlight the purity of the fruit with zesty acidity, aromas of citrus and green apple, and a saline finish.
Perfect for raw, saline, or plant-based dishes like ceviche, carpaccio, or herb salads.
Les Caudroyes Blanc is a pristine expression of the varietal. Idéal pour les entrées fraîches et marines, il est l’expression la plus cristalline du cépage. This organic white wine offers vibrant notes of lime, green apple, and white flowers, with a crisp finish. It’s all about purity and tension.
Pair it with parsley ham, salmon sashimi, a matured goat cheese, or even an exotic fruit sorbet to enhance its freshness.
• Fruity and rounded chardonnays
Smooth and generous, these wines feature notes of ripe pear, white peach, hazelnut, and sometimes a hint of butter.
Ideal with creamy dishes, white meats, or oily fish: think poultry in cream, scallop risotto, or roasted salmon.
The Chardonnay cuvée captures the grape's most accessible and indulgent side. On the palate, it reveals ripe pear, white peach, sweet almond, and a silky texture balanced by controlled freshness. En bouche, il déploie des notes de poire mûre, de pêche blanche, d’amande douce et une texture veloutée parfaitement équilibrée par une fraîcheur maîtrisée.
Serve it with sun-kissed aperitifs, herbed prawns, a summer salad, semi-aged goat cheese, or a fresh fruit carpaccio.
• Oaked or complex chardonnays
These wines, made from deeper terroirs and/or aged in oak barrels, offer a rich mouthfeel with aromas of dried fruit, brioche, vanilla, or warm spices.
Best with bold dishes: slow-cooked recipes, aged cheeses, truffled poultry, veal sweetbreads.
Two emblematic cuvées from Domaine MIA represent this profile:
1/ Our flagship wine, Les Rochelles is a grand white Burgundy with generous, intense, and gastronomic character. Full-bodied and structured, it delivers aromas of hazelnut, butter, brioche, and dried fruit, supported by a rich, persistent finish.
Perfect with lobster in beurre blanc, garlic snails, or fresh goat cheese. It’s also a delightful match for the sweet, crisp layers of a mille-feuille.
2/ Les Plantenays, on the other hand, shows chardonnay at its most precise and mineral. Ce grand vin blanc bio allie finesse et droiture, avec des notes de citron jaune, de pierre à fusil et une belle salinité. Sa bouche droite et précise le rend idéal pour une cuisine végétale ou exotique.
Try it with roasted vegetables and almond cream or a lightly spiced prawn pad thai—it’s a guaranteed surprise.
A single grape — chardonnay — can offer an astonishing range of styles, provided it is cultivated with care and vinified with precision. This is exactly what Domaine MIA, delivers: cuvées that reflect both the uniqueness of place and the craftsmanship behind them.
And if you're still looking for an Easter meal idea, why not embrace a French classic: seven-hour lamb ? Slow-cooked with garlic, onions, carrots, and white wine, this generous dish develops deep aromas and a melt-in-the-mouth texture. It calls for a wine with presence — Les Rochelles, full-bodied and refined, rises to the occasion with power, finesse, and length. Les Rochelles, ample et structuré, offre une alliance parfaite entre puissance, finesse et longueur.
A pairing that honours the generosity of the terroir and the very best of French art de vivre.
