Jane Anson x Emily Scott: Burgundy roots, Bordeaux dreams, wine joy
If you love stories where food, wine, and place all braid together, Jane Anson’s latest podcast episode with British chef Emily Scott is right in your wheelhouse. It’s a warm, salt-tinged arc from Burgundy to Cornwall to Bordeaux—anchored by a cook who believes flavors should be real, seasonal, and shared. And on that point, we’re very aligned on this coast, too.
Why This Matters
Behind every great bottle is a story, and this one matters. It reflects broader trends shaping how wine is made, sold, and enjoyed. Stay curious—your palate will thank you.
“From her first kitchen job in Burgundy at just 16.” — Wine-Searcher
Scott’s career reads like a tide chart: steady sets of hard work, followed by moments that crest—like cooking for world leaders at the G7 Summit—then pulling back to focus on craft and community. Now she’s opening a new chapter in Bordeaux, a region where the wine is fluent in both power and polish, and where her food’s quiet confidence should feel right at home.
Key Takeaways
- Key themes: Jane Anson, Emily Scott, Wine Podcast—stay informed on these evolving trends.
- The takeaway? Keep exploring, keep tasting, and don’t be afraid to try something new.
Style Snapshot: From Burgundy to Bordeaux
When a chef’s journey starts in Burgundy and lands in Bordeaux, you get a masterclass in classic wine dialects:
- Burgundy: Pinot Noir and Chardonnay rule. Generally dry, acid-driven, and precise—think red fruit and savory nuance in Pinot, citrus and mineral in Chardonnay (especially Chablis). They shine with simple, impeccably cooked dishes.
- Bordeaux: Cabernet Sauvignon and Merlot lead, often blended with Cabernet Franc; dry whites skew Sauvignon Blanc and Sémillon. Reds range from medium to full-bodied with firm tannin; whites are typically dry, zesty, and occasionally oak-kissed.
Emily’s stated philosophy maps neatly onto those styles. As Wine-Searcher notes, she believes “food and wine are at their best when they’re simple, honest, and shared.” That’s Burgundy to a T—purity over pyrotechnics—and a very current way to enjoy Bordeaux, which is increasingly emphasizing freshness and drinkability alongside structure.
The Context: Simple Cooking, Serious Terroir
Cornwall brought Emily the sea—literally. That coastline has a way of sanding down pretension. You can taste that in her approach: clean flavors, high-quality ingredients, nothing overwrought. Burgundy brought discipline and detail; Bordeaux adds a conversational partner in the glass. Pairing-wise, here’s the common wisdom—and how it dovetails with Scott’s sensibility:
- Seafood and Chardonnay: The leaner end of Chardonnay (Chablis, Mâcon) is a natural with delicate fish and shellfish. Dry, medium-bodied, and mineral—no makeup, all glow.
- Roast chicken and Pinot Noir: Classic red Burgundy balances juicy red fruit with earthy depth, and its lighter body won’t steamroll the bird.
- Grilled steak and Left Bank Bordeaux: Cabernet-led blends offer dry, structured, blackcurrant-driven power that softens beautifully against char and fat.
- Hearty stews and Right Bank Bordeaux: Merlot-forward blends, still dry and medium-full, bring plummy warmth and supple tannins—comfort in a glass.
- Fresh summer veg and Bordeaux Blanc: Sauvignon/Sémillon blends are typically dry and citrusy, slicing through richness and brightening greens.
None of this is controversial—just reliable, timeless pairings that leave room for conversation, which seems to be Emily’s north star. It’s refreshing to see a chef with G7 credentials still championing the everyday table.
There’s also a subtle Bordeaux synergy here: a region famous for grand châteaux is in a long-term pivot toward terroir transparency and a more food-friendly profile. Scott’s pared-back cooking + modern Bordeaux’s cleaner lines is a handshake that makes sense.
What the Episode Adds
This isn’t just a culinary résumé reading; it’s a philosophy session. There’s process, craft, and the heartbeat behind the cookbooks. As Wine-Searcher frames it, the conversation “celebrates the beauty of food made with heart – and the joy of gathering around the table.” That line sums up why pairing matters—wines don’t need to show off; they need to show up.
From a California vantage point (hi from the Pacific), I love that this episode links classic European regions with a coastal mindset: cook simply, pour thoughtfully, and let the salt air do its thing. Burgundy’s restraint and Bordeaux’s poise aren’t opposites—they’re chapters in the same story of balance.
Buying and Pairing Cheatsheet
Here’s how to channel Emily’s keep-it-honest approach at your next gathering:
- Grape variety: Look for Pinot Noir and Chardonnay (Burgundy), Cabernet Sauvignon and Merlot (Bordeaux), plus Sauvignon Blanc/Sémillon for crisp whites.
- Region/appellation: Chablis for lean Chardonnay; Côte de Beaune for balanced white Burgundy; Médoc or Pauillac for structured Left Bank reds; Saint-Émilion for softer Right Bank; Entre-Deux-Mers for breezy Bordeaux Blanc.
- Style descriptors: Aim for dry wines with bright acidity for seafood and veg; medium to full body with firm tannin for grilled meats.
Best occasion: Long Sunday lunch that drifts into golden hour.
Best pairing direction: Keep plates simple—grilled fish, roast chicken, charred veg—and let a dry, regionally classic bottle do the talking.
If you’re the type who chases novelty, this episode is a gentle reminder: novelty is fun, but clarity is delicious. Emily Scott is cooking for the moment, and Jane Anson is pouring context with every question. I’m here for both.
“food and wine are at their best when they’re simple, honest, and shared.” — Wine-Searcher
Sometimes the smartest move is also the easiest one: buy well-made, dry wines from the regions that defined the template; cook like you meant to all along.