Food and wine pairing
Photo de chay tessari (CC0 1.0) Unsplash.com
https://unsplash.com/fr/photos/personne-tenant-un-verre-de-vin-transparent-avec-du-vin-rouge-Ev4TcQ2bzqk
Bonnes Mares
Still red wine(s)
Serve at 14-16°C or 57-61 °F.
Aging potential (estimation) : 15 to 30 years old and more.
This drink pairs well with 40 dishes:
Poultry
Duck aiguillette with greeen peppercorn sauce
Aiguillette : thin slice cut lengthwise from a poultry breast.
Green peppercorn sauce : melted butter with shallots deglazed with Cognac and reduced, then combined with pepper green, reduced veal stock and cream.
> view all pairings
Feathered game
Grilled wood pigeon à la goutte de sang with porcini mushrooms
Cooked à la goutte de sang : quick sear over medium-high heat to brown the surface of the meat while keeping the inside pink.
> view all pairings
Feathered game
Grilled wood pigeon à la goutte de sang with porcini raviole
Cooked à la goutte de sang : quick sear over medium-high heat to brown the surface of the meat while keeping the inside pink.
Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.
> view all pairings
Furred game
Hare à la Cuillère with grilled bacon and chasseur sauce
A la cuillère : meat slow-cooked in a casserole dish (4 to 8 hours at 160°C), hollowed out and stuffed, then gratinéed before serving.
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.
> view all pairings
Furred game
Hare à la royale
A la royale : slow-cooked with red wine and Cognac and completely deboned.
> view all pairings
Furred game
Hare saupiquet
Saupiquet sauce : spicy sauce made of berries, spices, herbs, onions and/or bay leaves mixed with liver and blood from game, bread, wine, vinegar.
> view all pairings
Furred game
Jugged hare a la royale
Civet cooked in red wine sauce with garlic and shallots, then thickened with blood.
> view all pairings
Sauces
Perigueux sauce
Perigueux sauce : reduction of white wine or Madeira with a blonde roux to which diced black truffles are added.
> view all pairings
Feathered game
Pheasant with Perigueux sauce
Perigueux sauce : reduction of white wine or Madeira with a blonde roux to which diced black truffles are added.
> view all pairings
Beef
Rib steak with coarse salt and bone marrow
Rib steak : rib of beef with bone attached.
> view all pairings
