Bouzeron to match Jambon Persille

I bought this bottle of Bouzeron to try and match Jambon Persille, a traditional Burgundian jellied ham and parsley terrine. That was on the menu of a wine tasting dinner featuring reds from Gevrey-Chambertin and its surroundings. It was paired with a Bourgogne Rouge, which would not be my first choice. White Burgundy is used in the making of this terrine, and classically Bourgogne Aligote was used. Here we have a wine from an Aligote-only appellation, created in response to lobbying in no small part by the makers of the wine above, so this is as good a reason for me to buy a bottle to try out with the dish.

As it turned out, the dish was far from classical, with it more resembling a rough pork and ham terrine, being notceably short on both jelly and parsley. Its texture of something akin to Cotechino/Zampone (if you want to be nice about it) or pork luncheon meat (if you are feeling rude) and the finding of pieces of tongue within illustrates the breadth of deviation from the typical recipe. I did not have the bottle opened. The Bourgogne Rouge was OK with it, if one limits the size of the slice of accompanying cornichon (which are typical in its rather high acidity) taken with it. Maybe I need to find a cheaper bottle of Bourgogne Aligote to try and make my own version of this classic jellied ham and parsley terrine to enjoy with this wine!!