Skip to main content

Food and wine pairing ideas

  • Français
  • English
  • Español

Food and wine pairing

Auxey-Duresses rouge

Photo de Nate Johnston (CC0 1.0) Unsplash.com
https://unsplash.com/fr/photos/verres-a-vin-6kLtuAvNbKs

Auxey-Duresses rouge

Still red wine(s)

Serve at 15-16°C or 59-61 °F.

Can be drunk from : 4 years.
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:

Main courses

Fondue bourguignonne

Fondue bourguignonne
Dish of beef fried in oil, served with various sauces (ketchup, mayonnaise, béarnaise sauce, tartar sauce, Worcestershire sauce, etc.).
Prefer a pairing with a fruity wine.
> view all pairings

Cheeses

L’Explorateur

L’Explorateur
France. Île de France. Seine-et-Marne. Saint Siméon.
Triple-cream soft-ripened cheese made from pasteurized cow's milk with a bloomy rind.
> view all pairings

Pizza, Quiche, Tart, Pie

Meat pie

Meat pie
Prefer a pairing based on the stuffing.
Prefer a pairing with a wine aged 4 to 10 years old.
> view all pairings

Cheeses

Mt Tam

Mt Tam
United States. California.
Triple-cream soft-ripened cheese made from pasteurized cow's milk with a bloomy rind.
> view all pairings

Cheeses

Olivet bleu

Olivet bleu
France. Centre-Val de Loire. Loiret. Olivet.
Soft-ripened pasteurized cow's milk cheese with a bloomy rind.
Ripening : 4 weeks.
> view all pairings

Main courses

Ossobuco

Ossobuco
Italy. Milan.
Specialty of braised veal shanks with vegetables, white wine and broth.
Usually garnished with gremolata and traditionally served with risotto alla milanese.
> view all pairings

Pork

Parsley ham

Parsley ham
Ham sliced into cubes, cooked in a Burgundy white wine broth with mustard and wine vinegar, enveloped in a parsley gelée and flavored (with onion, shallot, thyme, bay leaf, garlic, etc).
Prefer a pairing with a young wine (3-5 years).
> view all pairings

Cheeses

Pierre Robert

Pierre Robert
France. Île de France. Seine-et-Marne. Tournan-en-Brie.
Triple-cream soft-ripened cheese made from pasteurized cow's milk with a bloomy rind.
> view all pairings

Main courses

Pot-au-feu

Pot-au-feu
French beef stew with vegetables (carrot, turnip, leek, potato, celeriac, onion, , etc) and spices (bouquet garni and clove).
Prefer a pairing with a wine aged 4 to 10 years old.
> view all pairings