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Food and wine pairing

Chambertin-Clos de Bèze

Photo de Maxwell Fung (CC BY 2.0)
https://www.flickr.com/photos/188692387@N05/50206517597/

Chambertin-Clos de Bèze

Still red wine(s)

Serve at 13-16°C or 55-61 °F.

Can be drunk from : 8 years.
Aging potential (estimation) : 15 to 20 years old and more.

This drink pairs well with 117 dishes:

Poultry

Duck Montmorency

Duck Montmorency
Duck served with a sauce made from poultry velouté and Montmorency cherries.
Prefer a pairing with a wine aged 8 to 15 years old.
Serving wine : 14 to 15 °C (46-48°F) for wines less than 12 years old. 15 to 16°C (50-54 °F) above.
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Poultry

Duck salmis

Duck salmis
Salmis : game or poultry carcass reduction in spiced wine sauce.
Serving wine : 14 to 15 °C (46-48°F) for wines less than 12 years old. 15 to 16°C (50-54 °F) above.
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Cheeses

Epoisses

Epoisses
France. Bourgogne-Franche-Comté.
Soft-ripened cheese made from raw cow's milk with a marc de Bourgogne washed rind.
Serving wine : 14 to 15 °C (46-48°F) for wines less than 12 years old. 15 to 16°C (50-54 °F) above.
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Poultry

Fattened chicken en demi-deuil

Fattened chicken en demi-deuil
Demi-deuil : slices of truffle inserted between skin and flesh to infuse the aroma.
Prefer a pairing with a wine aged 8 to 15 years old.
Serving wine : 14 to 15 °C (46-48°F) for wines less than 12 years old. 15 to 16°C (50-54 °F) above.
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Beef

Grilled beef

Grilled beef
Prefer a pairing with a wine aged 8 to 15 years old.
Serving wine : 14 to 15 °C (46-48°F) for wines less than 12 years old. 15 to 16°C (50-54 °F) above.
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Beef

Grilled beef tournedos

Grilled beef tournedos
Tournedos : a thick slice cut from the tenderloin (about one to two centimeters).
Prefer a pairing with a wine aged 8 to 15 years old.
Serving wine : 14 to 15 °C (46-48°F) for wines less than 12 years old. 15 to 16°C (50-54 °F) above.
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Poultry

Grilled duck breast

Grilled duck breast
Prefer a pairing with a wine aged 8 to 15 years old.
Serving wine : 14 to 15 °C (46-48°F) for wines less than 12 years old. 15 to 16°C (50-54 °F) above.
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Beef

Grilled flank steak

Grilled flank steak
Prefer a pairing with a wine aged 8 to 15 years old.
Serving wine : 14 to 15 °C (46-48°F) for wines less than 12 years old. 15 to 16°C (50-54 °F) above.
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Pork

Grilled pig trotter

Grilled pig trotter
Prefer a pairing with a wine aged 8 to 15 years old.
Serving wine : 14 to 15 °C (46-48°F) for wines less than 12 years old. 15 to 16°C (50-54 °F) above.
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Beef

Grilled rib steak

Grilled rib steak
Rib steak : rib of beef with bone attached.
Prefer a pairing with a wine aged 8 to 15 years old.
Serving wine : 14 to 15 °C (46-48°F) for wines less than 12 years old. 15 to 16°C (50-54 °F) above.
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Beef

Grilled striploin

Grilled striploin
Prefer a pairing with a wine aged 8 to 15 years old.
Serving wine : 14 to 15 °C (46-48°F) for wines less than 12 years old. 15 to 16°C (50-54 °F) above.
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Cheeses

Gubbeen Extra Mature

Gubbeen Extra Mature
Ireland. Cork.
Soft-ripened cow's milk cheese with a washed rind.
Ripening : 2 months.
Serving wine : 14 to 15 °C (46-48°F) for wines less than 12 years old. 15 to 16°C (50-54 °F) above.
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Poultry

Guinea fowl salmis

Guinea fowl salmis
Salmis : game or poultry carcass reduction in spiced wine sauce.
Prefer a pairing with a wine aged 8 to 15 years old.
Serving wine : 14 to 15 °C (46-48°F) for wines less than 12 years old. 15 to 16°C (50-54 °F) above.
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Pork

Ham with wine lees

Ham with wine lees
France. Bourgogne-Franche-Comté.
Ham that has been macerated in Burgundy wine lees for three to five weeks..
Served cold as an appetizer or as a starter.
Prefer a pairing with a wine aged 8 to 15 years old.
Serving wine : 14 to 15 °C (46-48°F) for wines less than 12 years old. 15 to 16°C (50-54 °F) above.
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Furred game

Hare à la Cuillère with grilled bacon and chasseur sauce

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.
Serving wine : 14 to 15 °C (46-48°F) for wines less than 12 years old. 15 to 16°C (50-54 °F) above.
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Furred game

Hare à la royale

Hare à la royale
A la royale : slow-cooked with red wine and Cognac and completely deboned.
Prefer a pairing with a wine of at least 10 years old.
Serving wine : 14 to 15 °C (46-48°F) for wines less than 12 years old. 15 to 16°C (50-54 °F) above.
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Furred game

Haunch of venison with poivrade sauce

Haunch of venison with poivrade sauce
Haunch : leg.
Poivrade sauce : mirepoix (carrot, onion, celery) with butter, bacon bits, aromatics (bay leaf, thyme), white wine, vinegar, with a veal or game stock and black peppercorns.
Serving wine : 14 to 15 °C (46-48°F) for wines less than 12 years old. 15 to 16°C (50-54 °F) above.
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Furred game

Jugged hare a la royale

Jugged hare a la royale
Civet cooked in red wine sauce with garlic and shallots, then thickened with blood.
Serving wine : 14 to 15 °C (46-48°F) for wines less than 12 years old. 15 to 16°C (50-54 °F) above.
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Sheep and Goats

Lamb navarin

Lamb navarin
Navarin : stew.
Serving wine : 14 to 15 °C (46-48°F) for wines less than 12 years old. 15 to 16°C (50-54 °F) above.
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