Food and wine pairing
Photo de Sylvain Torchet (CC BY 2.0)
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Corton Grand cru rouge
Still red wine(s)
Serve at 14-16°C or 57-61 °F.
Aging potential (estimation) : 15 to 20 years old and more.
Synonyms
- Corton Grand cru red
This drink pairs well with 109 dishes:
Beef
Rib steak over vine shoots
Rib steak : rib of beef with bone attached.
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
Rib steak with bone marrow
Rib steak : rib of beef with bone attached.
Prefer a pairing with a wine aged 8 to 15 years old.
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Beef
Rib steak with coarse salt
Rib steak : rib of beef with bone attached.
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
Rib steak with coarse salt and bone marrow
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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Furred game
Roast hare
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
Roast piglet
Piglet : less than 3 months.
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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Feathered game
Roast quail with black and white grapes
Prefer a pairing with a wine aged 8 to 15 years old.
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Beef
Roast rib steak
Rib steak : rib of beef with bone attached.
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
Roast saddle of lamb
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
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
Roast suckling pig
Suckling pig : 4 to 6 weeks, weighing between 6 and 12 kg.
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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Feathered game
Roast young partridge
Young Partridge : under 8 months 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
Roasted beef with black truffle sauce
Black truffle sauce : crème fraîche and veal stock to which diced black truffles and shallots are added.
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
Roasted doe fillet
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
Roasted doe fillet with huntsman sauce
Huntsman sauce : poivrade sauce thickened with cream, blood, and redcurrant jelly.
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
Roasted duck with chanterelles
Prefer a pairing with a wine aged 8 to 15 years old.
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Poultry
Roasted duck with cherries
Prefer a pairing with a wine aged 8 to 15 years old.
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Poultry
Roasted duckling with Rouen sauce
Duckling : young duck.
Rouen sauce : cider or full-bodied red wine reduced with shallots sweated in butter, combined with brown veal stock, parsley, salt, and pepper, and thickened with a purée of chicken liver.
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
Roasted haunch of venison
Haunch : leg.
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
Roasted haunch of wild boar
Haunch : leg.
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
Roasted lamb chops
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
Roasted mutton
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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Feathered game
Roasted pheasant
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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Veal
Roasted rack of veal with chanterelles
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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