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:
Sheep and Goats
Roasted provençal leg of lamb
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Provençal style : accompanied by sautéed tomatoes with parsley, garlic-infused olive oil, and bread.
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Sheep and Goats
Roasted rack of lamb with garlic cream
Garlic cream : sauce made with cream and cooked garlic.
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Beef
Roasted rib steak with fleur de sel
Rib steak : rib of beef with bone attached.
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Poultry
Roasted squab with black truffle juice
Truffle juice : juice obtained during the sterilization of the truffle.
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Furred game
Roasted venison with huntsman sauce
Huntsman sauce : poivrade sauce thickened with cream, blood, and redcurrant jelly.
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Furred game
Roasted venison with sauce poivrade
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 5 to 10 years old.
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