Food and wine pairing
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Auxey-Duresses rouge
Still red wine(s)
Serve at 15-16°C or 59-61 °F.
Aging potential (estimation) : 5 to 10 years old.
Synonyms
- Auxey-Duresses Côte de Beaune
- Auxey-Duresses red wine
This drink pairs well with 82 dishes:
Beef
Beef bourguignon
Slow-cooked beef in red wine in a covered pot, with mushrooms, pearl onions, and bacon.
Served with boiled potatoes or pasta.
Prefer a pairing with a wine aged 4 to 10 years old.
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Beef
Beef Wellington
Beef fillet in puff pastry with spices such as curry or ginger.
Prefer a pairing with a wine aged 4 to 10 years old.
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Beef
Boeuf à la mode
Meat slowly cooked in a pot over low heat with white wine, carrots, onion, and broth flavored with herbes de Provence.
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Beef
Bordeaux style entrecote
Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.
Prefer a pairing with a wine aged 4 to 10 years old.
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Pork
Braised ham
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid while avoiding any evaporation, over low heat and covered.
Prefer a pairing with a wine aged 4 to 10 years old.
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Cheeses
Brie
France. Île-de-France. Seine-et-Marne. Brie.
Soft-ripened cow's milk cheese with a bloomy rind.
Prefer a pairing with a young, fruity wine.
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Cheeses
Brillat-Savarin
France. Bourgogne-Franche-Comté. Côte d'Or. Saône-et-Loire. Grand Est. Aube. Île-de-France. Seine-et-Marne.
Triple-cream soft-ripened cheese made from cow's milk with a bloomy rind.
Ripening : minimum 5 days for small formats, 8 days for others.
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Poultry
Chicken cacciatore
Chasseur sauce : brown sauce made from veal (and sometimes beef) stock, white wine, and butter, enhanced with chopped shallots, sliced mushrooms, crushed tomatoes, and finely chopped parsley.
Prefer a pairing with a wine aged 4 to 10 years old.
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Poultry
Chicken Vallée d’Auge style
Calvados sauce (Sauce Vallée d'Auge) : cooking juices deglazed with fresh cream and a dash of Calvados.
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Poultry
Chicken with morel cream sauce
Morel sauce : chicken broth, fresh cream, shallots, mushrooms and white wine.
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Cheeses
Délice de Bourgogne
France. Bourgogne-Franche-Comté. Yonne.
Soft-ripened pasteurized cow's milk cheese with a bloomy rind.
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Poultry
Duck breast with olives
Prefer a pairing with a wine aged 4 to 10 years old.
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Poultry
Duck Montmorency
Duck served with a sauce made from poultry velouté and Montmorency cherries.
Prefer a pairing with a wine aged 4 to 10 years old.
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Feathered game
Flambé woodcock
Prefer a pairing with a wine aged 4 to 10 years old.
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Offal and tripe
Flambéed veal kidney
Prefer a pairing with a wine aged 4 to 10 years old.
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