Serve at:
14-16. °C Main meals
Auvergne style potée
Potée : mixture of meat or sausage, vegetables and baked potatoes in broth cooked several hours in an earthenware pot.
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Photo by Yevgeniy Shpika - (CC BY 2.0)
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This wine is paired well with 54meals
Meal families
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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Bordeaux style beef fillet
Bordelaise sauce : reduction of dry red wine with bone marrow, shallots, tarragon or thyme with butter and flour.
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Bordeaux style beef tournedos
Tournedos: slice cut from the end portion of tenderloin.
Bordelaise sauce : reduction of dry red wine with bone marrow, shallots, tarragon or thyme with butter and flour.
Beef
Bordeaux style grilled 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.
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.
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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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Braised rib steak
Rib steak : rib of beef with bone attached. Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
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Burgundy style potée
Mixture of salted meat or pork sausage, vegetables and baked potatoes in broth cooked several hours in an earthenware pot.
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Camembert
France. Normandy.
Soft-ripened cow's milk cheese with mould on the rind.
Cheeses
Camembert au calvados
Camembert bathed for several hours in Calvados then covered with breadcrumbs.
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Carré de l’Est
France. Lorraine.
Soft-ripened pasteurized or raw cow's milk cheese with mould on the rind.
Cheeses
Chaource
France. Champagne-Ardenne.
Soft-ripened raw whole cow’s milk cheese with rind.
Sauces
Chasseur sauce
Made from a brown stock, usually veal and sometimes beef, adding white wine and butter with chopped shallots, sliced mushrooms, crushed tomatoes and garnish with chopped parsley.
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Duck a l’orange
A l'orange: sauce with orange juice, duck liver and orange liqueur.
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Fish with meurette sauce
Meurette sauce : based on red wine with bacon and onion compote.
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