Between the sensuality, the roundness, the juicy raspberry, the sweet smoke of the Saint-Joseph of Bernard Faurie and the inky, stony, slightly more aggressive type of the Saint-Joseph of Philippe Verzier, there has to be a difference when the wines are used with food. Saint-Joseph are wines that should not complicate too much of your evenings, so here are a few simple tips.
Sensuality, smoke, and juice go with grilled lamb, sausages, and meat balls. Smother the meat with onions and soft spices. Pastrami should be a very good choice. Think tasty and mellow. In terms of vegetables, try almost anything provided that it is not too complex with too many different tastes. Cook vegetables for quite long. These tips are good for wines here aged four to eight years.
Ink and stone require a certain form of aggressivity, meaning more tension in the flesh, more muscle. Duck magret in the pan or on the grill or sirloin or pork chops; it's as simple as that. Also consider smoked ham or smoked meats, but do not cut too thin; you need something substantial under the tooth. Similarly, go as simple as possible with the vegetables. I would stick to something like a wild rice for a side dish.
Nuance. When aged, the Madone "Cuvée" of Domaine Chante-Perdrix becomes smoother, and the difference with Faurie's old vines becomes smaller.