Food and wine pairing
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Côte Rôtie
Still red wine(s)
Serve at 16-18°C or 61-64 °F.
Aging potential (estimation) : 10 to 20 years old.
This drink pairs well with 354 dishes:
Furred game
Roasted doe fillet with huntsman sauce
Huntsman sauce : poivrade sauce thickened with cream, blood, and redcurrant jelly.
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Poultry
Roasted duck with black truffle sauce
Black truffle sauce : crème fraîche and veal stock to which diced black truffles and shallots are added.
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Poultry
Roasted duck with green olives
Prefer a pairing with a wine aged 5 to 10 years old.
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Poultry
Roasted duckling à la goutte de sang
Duckling : young duck.
Cooked à la goutte de sang : quick sear over medium-high heat to brown the surface of the meat while keeping the inside pink.
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Poultry
Roasted duckling with green olives
Duckling : young duck.
Prefer a pairing with a wine aged 5 to 10 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.
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Sheep and Goats
Roasted lamb noisette
Noisette : round-shaped piece of meat taken from the leg, loin, or rack.
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Sheep and Goats
Roasted leg of lamb
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
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Sheep and Goats
Roasted leg of lamb with thyme
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
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Feathered game
Roasted mallard with black truffle juice
Truffle juice : juice obtained during the sterilization of the truffle.
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