Food and wine pairing
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Chassagne-Montrachet rouge
Still red wine(s)
Serve at 14-16°C or 57-61 °F.
Aging potential (estimation) : 7 to 10 years old.
Synonyms
- Chassagne-Montrachet-Côte de Beaune
- Chassagne-Montrachet red wine
This drink pairs well with 81 dishes:
Cheeses
Epoisses
France. Bourgogne-Franche-Comté.
Soft-ripened cheese made from raw cow's milk with a marc de Bourgogne washed rind.
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Main courses
Fish with meurette sauce
Meurette sauce : based on red wine with bacon and onion compote.
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Main courses
Fondue bourguignonne
Dish of beef fried in oil, served with various sauces (ketchup, mayonnaise, béarnaise sauce, tartar sauce, Worcestershire sauce, etc.).
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Sauces
Green sauce
Green sauce : Green sauce : Mayonnaise mixed with a puree of chervil, watercress, spinach, and parsley.
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Cheeses
Gubbeen Extra Mature
Ireland. Cork.
Soft-ripened cow's milk cheese with a washed rind.
Ripening : 2 months.
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Cold starters
Ham aspic
Slice of ham around an egg in jelly made from a meat stock or consommé.
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Cheeses
Harbison
United States. Vermont.
Soft-ripened pasteurized cow's milk cheese with a bloomy rind encircled with a strip of spruce bark.
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Cheeses
Le Trou du Cru
France. Bourgogne-Franche-Comté. Côte d'Or.
Soft-ripened cheese made from pasteurized cow's milk with a marc de Bourgogne washed rind.
Ripening : 3 weeks.
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Sauces
Maitre d'hotel butter
Maître d'hôtel butter : softened butter mixed with finely chopped parsley, lemon juice, salt, and pepper.
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Eggs
Meurette sauce
Meurette sauce : based on red wine with bacon and onion compote.
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Salads
Nicoise salad
France. Provence-Alpes-Côte d’Azur. Alpes-Maritimes.
Crudités salad with anchovies or tuna, hard-boiled eggs and olive oil.
Do not serve fine wine.
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Eggs
Oeufs en meurette
France. Bourgogne-Franche-Comté.
Poached eggs with red wine sauce, bacon lardons and onion compote.
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Cheeses
Old Kentucky Tomme
United States. Indiana.
Pressed and uncooked cheese made from raw goat’s milk with a natural rind.
Ripening : 4 to 8 months.
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