Meal and wine pairing
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Serve at:
14-16. °C This wine is paired well with 25meals
Meal families
Cheeses
Bergues
France. Nord. Pas de Calais.
Soft-ripened raw cow's milk cheese with a beer-washed rind.
Beef
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..
> view the mealBeef
Chateaubriand Vert-pré
Chateaubriand : piece of beef meat from 4 to 8 cm cut in the tenderloin filet..
Vert-pré : maitre d'hotel butter accompanied by watercress
Cheeses
Epoisses
France. Burgundy.
Soft-ripened raw cow's milk cheese with the rind dipped in Marc de Bourgogne.
Beef
Grilled beef tournedos
Tournedos: slice cut from the end portion of tenderloin.
> view the mealBeef
Grilled Chateaubriand
Chateaubriand : piece of beef meat from 4 to 8 cm cut in the tenderloin filet.
> view the mealCheeses
Gubbeen Extra Matured
Ireland. Cork.
Soft-ripened cow's milk cheese with a washed rind.
Ripening : 2 months.
Cheeses
Langres
France. Grand Est. Haute-Marne. Vosges. Bourgogne-Franche-Comté. Côte-d'Or.
Soft-ripened cow's milk cheese with a washed rind.
Cheeses
Mont d’or
France. Franche-Comté. Haut-Doubs.
Soft-ripened cow's milk cheese with a washed rind.
Available from September 10 to May 10.
Cheeses
Palet de Bourgogne
France. Burgundy.
Soft cow's milk cheese with the rind dipped in Marc de Bourgogne.
Beef
Rib steak with cooking salt and bone marrow
Rib steak : rib of beef with bone attached.
> view the mealSheep and Goats
Roast leg of lamb
Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.
Pork
Roast pork with duchess potatoes
Duchess potatoes : purée of mashed potato and egg yolk baked until golden.
> view the mealSheep and Goats
Roasted leg of lamb
Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.
Sheep and Goats
Saddle of lamb with pomegranate
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
> view the mealCheeses
Soumaintrain
France. Burgundy. Yonne.
Pasteurized or unpasteurised cow's milk cheese with a washed rind with Marc de Bourgogne from pale yellow to ocher color.
Ripening : 3 to 8 weeks.