Meal and wine pairing
Photo by Samuel Yongbo Kwon - Licence Unsplash
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Serve at:
15-17. °C This wine is paired well with 74meals
Meal families
Beef
Beef tenderloin with red wine emulsion
Red wine emulsion: red wine brought to the boil, flambéed, then reduced with veal stock and crème fraîche before being added to butter and whisked.
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Beef with black truffle sauce
Black truffle sauce : fresh cream and veal stock (or poultry stock) with the addition of diced black truffles and shallots.
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Braised duck with turnips
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
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Braised duckling with turnips
Duckling : young duck.
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
Cheeses
Brillat-Savarin
France. Burgundy. Normandy. Seine-Maritime. Forges-les-Eaux.
Triple cream cow's milk cheese, soft-ripened with white mould rind.
Cheeses
Dauphin
France. Hauts-de-France. Aisne. Nord.
Maroilles form.
Soft-ripened cow's milk cheese with a washed rind.
Warm starters
Duck foie gras with black truffle in puff pastry
Puff pastry coating duck foie gras with black truffle.
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Duck foie gras with black truffle sauce
Black truffle sauce : fresh cream and veal stock (or poultry stock) with the addition of diced black truffles and shallots.
Served hot.
Poultry
Duck Montmorency
Duck served with a poultry cream sauce and Montmorency cherries.
> view the mealGame animals
Haunch of venison with huntsman sauce
Haunch : leg.
Huntsman sauce : pepper sauce with blood from the meat, cream and red currant jelly.
Game animals
Jugged hare a la royale
Civet cooked in a red wine sauce with garlic and shallot before being bound in blood.
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