Food and wine pairing
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Bourgogne Hautes Côtes de Nuits rouge
Still red wine(s)
Serve at 14-16°C or 57-61 °F.
Aging potential (estimation) : 5 to 10 years old.
Synonyms
- Bourgogne Hautes Côtes de Nuits red wine
This drink pairs well with 95 dishes:
Feathered game
Roast trushes with juniper berries
Prefer a pairing with a wine aged 2 to 5 years old.
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Feathered game
Roast young partridge
Young Partridge : under 8 months old.
Prefer a pairing with a wine aged 2 to 5 years old.
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Poultry
Roasted duck with cherries
Prefer a pairing with a wine aged 2 to 5 years old.
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Feathered game
Roasted mallard with black truffle juice
Truffle juice : juice obtained during the sterilization of the truffle.
Prefer a pairing with a wine aged 2 to 5 years old.
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Sheep and Goats
Saddle of lamb with boulangere potatoes
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
Boulangere potatoes : potatoes baked in the oven with onions in broth.
Prefer a pairing with a wine aged 2 to 5 years old.
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Poultry
Salt-crusted poultry
Salt crust : a cooking method in which food (vegetables, fish, or meat) is entirely covered with coarse salt to ensure even cooking.
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Poultry
Sautéed duck aiguillette
Aiguillette : thin slice cut lengthwise from a poultry breast.
Prefer a pairing with a wine aged 2 to 5 years old.
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Beef
Steak au poivre
Beef flambéed with Cognac and served with a pepper sauce flavored with white wine, Marsala, or Port, and optionally accompanied by mustard.
Prefer a pairing with a full-bodied red wine.
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Beef
Steak tartare
Minced meat served raw with capers, chives, gherkins, onions, chopped parsley, and a raw egg yolk.
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Main courses
Tablier de sapeur with tartare sauce
France. Auvergne-Rhône-Alpes. Rhône. Lyon.
Tartar sauce : mayonnaise with capers, chives, pickles and chopped parsley.
Dish usually served with steamed potatoes.
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Beef
Tagliata
Italian cuisine.
Thin slices of grilled beef served with arugula salad, parmesan shavings and virgin sauce.
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Sauces
Tartar sauce
Tartar sauce : mayonnaise with capers, chives, pickles and chopped parsley.
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Beef
Tournedos Rossini
Rossini : piece of meat, cut into medallion (several centimeters thick) on a slice of bread golden-browned in butter, topped with a slice of seared foie gras and covered with three truffle slices. The sauce is prepared with the cooking juices deglazed with Madeira and added grated black truffle.
Prefer a pairing with a wine aged 2 to 5 years old.
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Veal
Veal chop with mushrooms
Prefer a pairing with a wine aged 2 to 5 years old.
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