Corton Grand cru rouge

Veal

Veal fillet 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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Veal

Veal grenadine with chanterelle

Veal grenadine : Slice of meat cut from the tenderloin, prepared in the style of a tournedos.

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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Offal and tripe

Veal kidney with mustard sauce

Mustard sauce : hollandaise sauce with mustard.

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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Veal

Veal medallion with chanterelle

Medallion : piece of meat (3 to 4 cm thick) sliced from the tenderloin, prepared in the style of a tournedos.

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

Veal roast Orloff

Orloff : cooked veal sliced and covered with a sauce Soubise mixed with chopped mushrooms and onion puree (no cheese in the recipe).

Served hot.

Prefer a pairing based on the stuffing.

Prefer a pairing with a wine aged 8 to 15 years old.

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Veal

Veal roast 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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Furred game

Venison 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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Mushrooms, Vegetables, Pasta and Rice

White beans in tomato 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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Cured Meats

Wild boar pâté

Served cold or at room temperature.

Prefer a pairing with a wine aged 8 to 15 years old.

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Feathered game

Young partridge in chartreuse of vegetables

Young Partridge : under 8 months old.

Chartreuse : a dish cooked in a bain-marie, made of braised cabbage (or other vegetables) layered alternately with meat to create a contrast of colors.

Should be unmolded and served hot.

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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Cured Meats

Young partridge pâté

Served cold or at room temperature.

Prefer a pairing with a wine aged 8 to 15 years old.

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Feathered game

Young partridge with black truffle

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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Feathered game

Young partridge with cabbage

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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Food and wine pairing