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Food and wine pairing

Bourgogne Hautes Côtes de Beaune rouge

Photo de Karyna Panchenko (CC0 1.0) Unsplash.com
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Bourgogne Hautes Côtes de Beaune rouge

Still red wine(s)

Serve at 14-16°C or 57-61 °F.

Can be drunk from : 2 years.
Aging potential (estimation) : 4 to 6 years old.

Synonyms

  • Bourgogne Hautes Côtes de Beaune red wine

This drink pairs well with 75 dishes:

Appetizers and Amuse-bouches

Arancini al burro

Arancini al burro
Italy. Sicilia.
Breaded and fried rice balls or cones, 8 to 12 cm in diameter, filled with ham and mozzarella.
Served hot.
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Veal

Axoa

Axoa
Basque Country.
Stew with shredded beef, onions, tomatoes sauté and flavoured with red Espelette pepper.
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Beef

Braised beef cheek

Braised beef cheek
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.
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Sheep and Goats

Braised lamb chops

Braised lamb chops
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.
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Sheep and Goats

Braised leg of lamb

Braised leg of lamb
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
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.
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Sheep and Goats

Braised saddle of lamb

Braised saddle of lamb
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
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.
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Cheeses

Clothbound Cheddar

Clothbound Cheddar
Pressed and uncooked cheese made from cow's milk cheese coated in butter or lard and wrapped in an additional layer of cloth.
Ripening : 7 months minimum.
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Cheeses

Cremont

Cremont
United States. Vermont.
Double cream soft-ripened cheese made from a blend of pasteurized goat’s and cow's milk with a natural rind.
Ripening : 2 to 3 weeks.
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