Meal and wine pairing
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Serve at:
14-16. °C This wine is paired well with 71meals
Meal families
Beef
Beef with black truffle sauce
Black truffle sauce : fresh cream and veal stock (or poultry stock) with the addition of diced black truffles and shallots.
> view the mealCheeses
Bleu de Bresse
France. Auvergne-Rhône-Alpes. Bourgogne-Franche-Comté. Bresse.
Blue-veined cow's milk cheese.
Cheeses
Bleu de Gex
France. Bourgogne-Franche-Comté. Haut-Jura.
Blue unpasteurised cow's milk cheese.
Cheeses
Blue cheese
Sheep's, goat's and/or cow's milk cheeses with mold in the cheese in colors between blue and grey-green.
> view the mealSheep and Goats
Champvallon style Lamb cutlets
Champvallon : Baked between two layers of potatoes with a chicken stock.
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Doe fillet with huntsman sauce
Huntsman sauce : pepper sauce with blood from the meat, cream and red currant jelly.
> view the mealPoultry
Duck a l’orange
A l'orange: sauce with orange juice, duck liver and orange liqueur.
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Duck 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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Epoisses
France. Burgundy.
Soft-ripened raw cow's milk cheese with the rind dipped in Marc de Bourgogne.
Cheeses
Gubbeen Extra Matured
Ireland. Cork.
Soft-ripened cow's milk cheese with a washed rind covered in black wax.
Ripening : 2 months.
Game animals
Haunch of venison with huntsman sauce
Haunch : leg.
Huntsman sauce : pepper sauce with blood from the meat, cream and red currant jelly.
Game animals
Jugged hare a la royale
Civet cooked in a red wine sauce with garlic and shallot before being bound in blood.
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