Food and wine pairing
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Beaune rouge
Still red wine(s)
Serve at 15-16°C or 59-61 °F.
Aging potential (estimation) : 6 to 12 years old.
Synonyms
- Beaune red wine
This drink pairs well with 192 dishes:
Cheeses
Stinking bishop
United Kingdom. Gloucestershire.
Soft-ripened cheese made from cow's milk with a perry-washed rind orange-colored.
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Veal
Veal chop Foyot
Foyot : white wine and veal stock reduced with shallot and butter.
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Veal
Veal fillet with chanterelles
Prefer a pairing with a light and fruity wine.
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Veal
Veal grenadine with porcini mushrooms and potatoes
Veal grenadine : Slice of meat cut from the tenderloin, prepared in the style of a tournedos.
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Veal
Veal medallion with porcini mushrooms and potatoes
Medallion : piece of meat (3 to 4 cm thick) sliced from the tenderloin, prepared in the style of a tournedos.
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Offal and tripe
Veal sweetbreads with cream sauce
Cream sauce : béchamel sauce with cream.
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Offal and tripe
Veal sweetbreads with Normandy sauce
Normandy sauce (meat) : blonde roux with cider added and thickened with fresh cream and egg yolk.
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Hot Starters
Vol-au-vent financiere
Vol-au-vent : a round puff pastry shell intended to serve several people (with a diameter of at least 15 centimeters), filled with a mixture of meat, sweetbreads, fish, shellfish, snails, mushrooms… all bound together with a sauce (bisque, béchamel, cream, Nantua sauce…).
Financiere sauce : Demi-glace (a reduced sauce made from brown stock, usually veal and sometimes beef) enhanced with Madeira and truffle essence.
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Veal
Wiener schnitzel with noisette potatoes
Pommes noisettes : potato balls fried in butter or oil.
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Main courses
Wild boar daube
Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.
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Feathered game
Wood pigeon salmis
Salmis : game or poultry carcass reduction in spiced wine sauce.
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