Meal and wine pairing

Photo by Christian Agbede - Licence Unsplash
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Monthélie

Red

Still wine

Serve at: 14-16. °C (57-61 °F)

This wine is paired well with 55meals

Meal families

Cooked meats

Bayonne ham

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Beef

Beef tenderloin

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Poultry

Beer chicken

Chicken cooked in the oven with a cream and beer sauce.

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Veal

Blanquette de veau with mushrooms

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

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.

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Sauces

Bordelaise sauce

Reduction of dry red wine with bone marrow, shallots, tarragon or thyme with butter and flour.

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Cheeses

Brie

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

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Cheeses

Brillat-Savarin

France. Burgundy. Normandy. Seine-Maritime. Forges-les-Eaux.
Triple cream cow's milk cheese, soft-ripened with white mould rind.

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Poultry

Chicken fricassee

Fricassée : stew of shellfish, vegetables, fish, pork or chicken in cream sauce.

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Poultry

Coq au vin

Wine stewed chicken.

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Cheeses

Délice de Bourgogne

France. Burgundy. Yonne.
Soft-ripened cow's pasteurized milk cheese with mould on the rind.

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Game animals

Doe fillet with huntsman sauce

Huntsman sauce : pepper sauce with blood from the meat, cream and red currant jelly.

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Game animals

Doe roast

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Poultry

Fattened chicken with cream sauce

Cream sauce : béchamel sauce with cream.

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Cheeses

Fresh Écume De Wimereux

France. Hauts-de-France. Pas de Calais.
Soft-ripened raw double cream cow's milk cheese with mould on the rind.
Ripening : 1 week.

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Beef

Grilled beef

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Game animals

Haunch of venison with huntsman sauce

Haunch : leg.
Huntsman sauce : pepper sauce with blood from the meat, cream and red currant jelly.

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Sheep and Goats

Lamb 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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Cheeses