Meal and wine pairing
Serve at:
14-16. °C This wine is paired well with 40meals
Meal families
Sea fish
Bordeaux style lamprey
France. Nouvelle-Aquitaine. Gironde.
Fish cooked in a red wine sauce mixed with its own blood and served with garlic croutons.
Veal
Braised veal chop
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
> view the mealBeef
Chateaubriand with béarnaise sauce
Chateaubriand : piece of beef meat from 4 to 8 cm cut in the tenderloin filet..
Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.
Poultry
Chicken fricassee with cream sauce
Fricassée : stew of shellfish, vegetables, fish, pork or chicken in cream sauce.
Cream sauce : béchamel sauce with cream.
Others
Croque-madame with bechamel sauce
Bechamel sauce : Butter and flour (roux) made with milk or cream.
> 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.
Cheeses
Le Gruyère
Switzerland.
Hard unpasteurized cow's whole milk cheese.
Ripening : 5 months minimum.
Cheeses
Le Gruyère réserve
Switzerland.
Hard unpasteurized cow's whole milk cheese.
Ripening : 10 months minimum.
Others
Oven-baked croque-monsieur with bechamel sauce
Bechamel sauce : Butter and flour (roux) made with milk or cream.
> view the mealBeef
Rib steak with cooking salt and bone marrow
Rib steak : rib of beef with bone attached.
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