Meal and wine pairing
Photo by Eugenia Pankiv - Licence Unsplash
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Serve at:
14-16. °C This wine is paired well with 82meals
Meal families
Cooked meats
Andouillette sausage
Pork sausage using the small intestine of the pig.
Served hot.
Beef
Beef bourguignon
Long cooking over low heat in a closed container of beef cooked in red wine with mushrooms, onions and bacon. Served with boiled potatoes or pasta.
> view the mealBeef
Beef tournedos with béarnaise sauce
Tournedos: slice cut from the end portion of tenderloin.
Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.
Beef
Bordeaux style rib steak
Rib steak : rib of beef with bone attached.
Bordelaise sauce : reduction of dry red wine with bone marrow, shallots, tarragon or thyme with butter and flour.
Sauces
Bordelaise sauce
Reduction of dry red wine with bone marrow, shallots, tarragon or thyme with butter and flour.
> view the mealConsommé and Soup
Borscht
Ukraine.
Soup with beetroot, mushrooms, vegetables (carrot, cabbage, cucumber, beans, onion, potato, tomato) and meat (beef, pork or chicken).
Cheeses
Brillat-Savarin
France. Burgundy. Normandy. Seine-Maritime. Forges-les-Eaux.
Triple cream cow's milk cheese, soft-ripened with white mould rind.
Cold starters
Chicken aspic
Aspic : cold dish in which ingredients (vegetables, eggs, fish, fruit, poultry or meat) are set in jelly made from a meat stock or consommé.
> view the mealPoultry
Chicken fricassee
Fricassée : stew of shellfish, vegetables, fish, pork or chicken in cream sauce.
> view the mealPoultry
Chicken with spring vegetables
Spring vegetables : vegetables harvested before reaching full maturity.
> view the mealCheeses
Délice de Bourgogne
France. Burgundy. Yonne.
Soft-ripened cow's pasteurized milk cheese with mould on the rind.