Echézeaux
Red
Still wine
Serve at 15-17. °C (59-63 °F)
“ Pair with a wine of at least 5 years old.
Aging potential (estimation) : 10 to 25 years old. ”
Meal and wine pairing
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Lamb with spring vegetables and Soubise sauce
Spring vegetables : vegetables harvested before reaching full maturity.
Soubise sauce : béchamel with onion, butter, fresh cream, salt and pepper.
This dish pairs well with:
Wine colors
Grands Echézeaux
Red
Still wine
Serve at 14-16. °C (57-61 °F)
“ Pair with a wine of at least 5 years old.
Aging potential (estimation) : 10 to 25 years old. ”
La Grande Rue
Red
Still wine
Serve at 15-17. °C (59-63 °F)
“ Pair with a wine of at least 4 years old.
Aging potential (estimation) : 10 to 20 years old and more. ”
La Romanée
Red
Still wine
Serve at 15-17. °C (59-63 °F)
“ Pair with a wine of at least 5 years old.
Aging potential (estimation) : 20 to 50 years old and more. ”
La Tâche
Red
Still wine
Serve at 15-17. °C (59-63 °F)
“ Pair with a wine of at least 5 years old.
Aging potential (estimation) : 20 to 50 years old and more. ”
Richebourg
Red
Still wine
Serve at 15-17. °C (59-63 °F)
“ Pair with a wine of at least 8 years old.
Aging potential (estimation) : 20 to 50 years old and more. ”
Romanée-Conti
Red
Still wine
Serve at 15-17. °C (59-63 °F)
“ Pair with a wine of at least 8 years old.
Aging potential (estimation) : 20 to 50 years old and more. ”
Romanée Saint-Vivant
Red
Still wine
Serve at 15-17. °C (59-63 °F)
“ Pair with a wine of at least 8 years old.
Aging potential (estimation) : 20 to 50 years old and more. ”