Meal and wine pairing

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Marsannay

Red

Still wine

Serve at: 15-17. °C (59-63 °F)

This wine is paired well with 107meals

Meal families

Sheep and Goats

Baron with garlic cream

Baron : rear half of a lamb carcass including the back, rump, belly and both rear legs.

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Sauces

Béarnaise sauce

Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.

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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.

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Beef

Beef bourguignon with fresh pasta

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Beef

Beef bourguignon with steamed potatoes

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Cold starters

Beef tenderloin with morel cream sauce

Morel sauce: chicken broth, fresh cream, shallots, mushrooms and white wine.

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Beef

Beef tenderloin with mushrooms

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Beef

Beef tongue with sauce ravigote

Ravigote sauce : lightly acidic hot or cold sauce with velouté or vinaigrette with capers, egg yolks, shallots or onion and aromatic herbs (chervil, tarragon, parsley).

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Beef

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.

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Veal

Blanquette de veau

Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish served with pasta, potatoes or rice, often completed with mushrooms.

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Beef

Boeuf à la mode

Meat cooked in a pot over a low heat with white wine, carrots, onion and broth.

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Beef

Braised beef chuck

Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..

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Poultry

Braised veal sweetbreads with endive fondue

Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..

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Cheeses

Brie

France. Brie.
Soft-ripened cow's milk cheese with white mould rind.

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Cooked meats

France. Auvergne-Rhône-Alpes. Ardèche.
Typical pâté made with pork meat, Swiss chard, spinach or salad, chopped herbs and wrapped in pig's caul fat. There may also be garlic, alcohol, spices, egg, chestnuts, walnuts…
Served cold or hot.

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Beef

Chateaubriand with béarnaise sauce

Chateaubriand : piece of beef meat from 4 to 8 cm cut in the tenderloin filet..
Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.

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Poultry