Food and wine pairing
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Chorey-lès-Beaune rouge
Still red wine(s)
Serve at 14-16°C or 57-61 °F.
Aging potential (estimation) : 4 to 8 years old.
Synonyms
- Chorey-lès-Beaune Côte de Beaune
- Chorey-lès-Beaune red wine
This drink pairs well with 122 dishes:
Sheep and Goats
Roast saddle of lamb
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
Prefer a pairing with a wine aged 1 to 4 years old.
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Pork
Roast suckling pig
Suckling pig : 4 to 6 weeks, weighing between 6 and 12 kg.
Prefer a pairing with a wine aged 1 to 4 years old.
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Feathered game
Roast young partridge
Young Partridge : under 8 months old.
Prefer a pairing with a wine of at least 5 years old.
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Furred game
Roasted doe fillet
Prefer a pairing with a wine aged 1 to 4 years old.
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Poultry
Roasted duck with chanterelles
Prefer a pairing with a wine aged 1 to 4 years old.
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Poultry
Roasted duck with cherries
Prefer a pairing with a wine aged 1 to 4 years old.
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Feathered game
Roasted pheasant
Prefer a pairing with a wine of at least 5 years old.
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Veal
Roasted veal grenadine
Veal grenadine : Slice of meat cut from the tenderloin, prepared in the style of a tournedos.
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Veal
Roasted veal medallion
Medallion : piece of meat (3 to 4 cm thick) sliced from the tenderloin, prepared in the style of a tournedos.
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Furred game
Saddle of hare with poivrade sauce
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.
Prefer a pairing with a wine aged 1 to 4 years old.
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Cheeses
Saint-André
France. Normandy. Orne.
Triple-cream soft-ripened cheese made from pasteurized cow's milk with a bloomy rind.
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Cheeses
Saint-Marcellin
France. Auvergne-Rhône-Alpes. Drôme. Isère. Savoie.
Soft-ripened cow's milk cheese with a bloomy rind.
Serve with the less mature cheeses.
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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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