Côte de Beaune rouge

Shellfish and Seafood

Scallops cassolette with porcini

Cassolette : individual container for presenting a dish.

Prefer a pairing with a wine aged 1 to 3 years old.

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Seafish

Sole fillets with red wine sauce

Red wine sauce : a rich sauce made with veal stock and red wine, blended with butter, shallots, bay leaf, pepper, and thyme.

Prefer a pairing with a wine aged 1 to 3 years old.

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Poultry

Squab with peas

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Veal

Stuffed veal brisket

Prefer a pairing based on the stuffing.

Prefer a pairing with a wine aged 1 to 3 years old.

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Freshwater fish

Trout with red wine sauce

Red wine sauce : a rich sauce made with veal stock and red wine, blended with butter, shallots, bay leaf, pepper, and thyme.

Prefer a pairing with a wine aged 1 to 3 years old.

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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 1 to 3 years old.

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Veal

Veal roast

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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 1 to 3 years old.

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Cured Meats

Wild boar pâté

Served cold or at room temperature.

Prefer a pairing with a wine aged 1 to 3 years old.

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Cured Meats

Young partridge pâté

Served cold or at room temperature.

Prefer a pairing with a wine aged 1 to 3 years old.

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Food and wine pairing