Meal and wine pairing
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Serve at:
14-16. °C This wine is paired well with 71meals
Meal families
Appetizers
Arancini al ragù
Italy. Sicilia.
Breaded and fried rice balls or cones 8 to 12 cm in diameter, stuffed with ragu (meat in tomato sauce) and peas./ 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.
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Beef daube
Daube : stew made with braised meat (lamb, beef, mutton, octopus, wild boar or bull) marinated in red or white wine, vegetables, garlic, and herbes de Provence.
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Boeuf à la mode
Meat cooked in a pot over a low heat with white wine, carrots, onion and broth.
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Bourguignonne sauce
Partial reduction of shallot or onion and red wine with a bouquet garni (parsley, thyme and bay leaf) bound with a veal stock or a Spanish sauce.
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Braised beef with carrots
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
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Duck breast and gratin dauphinois
Gratin dauphinois : dish based on scalloped potatoes, garlic and fresh cream.
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Edam demi-étuvé
Netherlands. Semi-hard pasteurized cow's milk cheese.
Ripening : 3 to 4 months.
Beef
Entrecote winegrower’s style
Vigneronne sauce : red wine reduction with shallots and butter.
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Estouffade of beef
Estouffade : cooked slowly with very little liquid in a closed container.
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Fish with meurette sauce
Meurette sauce : based on red wine with bacon and onion compote.
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Gaston Gérard chicken
France. Burgundy. Dijon.
Chicken cooked with grated Comté cheese, fresh cream, Dijon mustard, paprika and white Burgundy wine.
Consommé and Soup
Goulash
Hungary.
Stew or soup of meat and vegetables seasoned with paprika and other spices.