Serve at:
12-14. °C 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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This wine is paired well with 35meals
Meal families
Main meals
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.
Main meals
Champagne style potée
Mixture of pork meat with cabbage and baked potatoes in broth cooked several hours in an earthenware pot.
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Cold cut buffet
Buffet : all the dishes of the meal are served on a table, the guests serve themselves.
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Country style terrine
Paté made with coarsely chopped ingredients like pork and flavored with herbs, spices... cooked in a terracotta container.
Serve cold or at room temperature.
Mushrooms, Vegetables, Pasta and Rice
Farcis
Hot or cold dish made from vegetables ((tomatoes, zucchini, onions, artichokes, peppers, cabbage, eggplant)) stuffed with a mixture of meat or sausage meat with breadcrumbs and herbs.
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Fish with meurette sauce
Meurette sauce : based on red wine with bacon and onion compote.
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Fondue bourguignonne
Pieces of meat beef cooked in hot oil and accompanied by various sauces (ketchup, mayonnaise, bearnaise sauce, Tartar sauce, Worcestershire sauce, …)
> view the mealConsommé and Soup
Garbure
France. Gascony.
Cabbage Soup with vegetables (beans, potatoes, turnips, large peas, onion, garlic, carrot, turnip …) and piece of confit meat (duck, pork, goose giblets, pork shank, ham, sausage ...).
Cheeses
Grana Padano oltre 16 mesi
Italy. Po River Valley.
Hard raw cow's milk cheese with natural rind.
Ripening : 16 to 20 months.
Pork
Ham with wine lees
France. Burgundy.
Ham that was left macerated in wine lees during three to five weeks.
Serve cold at apéritif or as input.