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
Saddle of hare with poivrade sauce
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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Sheep and Goats
Saddle of lamb with garlic cream
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
Garlic cream : sauce made with cream and cooked garlic.
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Sheep and Goats
Saddle of lamb with herbs
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
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Sheep and Goats
Saddle of lamb with thyme
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
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Poultry
Salmi of duckling
Duckling : young duck.
Salmis : game or poultry carcass reduction in spiced wine sauce.
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Sauces
Salmi sauce
Salmi sauce : Reduction of game or poultry carcasses in a spicy wine sauce.
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Hot Starters
Sautéed duck foie gras escalope with black truffle juice
Truffle juice : juice obtained during the sterilization of the truffle.
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Sheep and Goats
Sauteed lamb with green olives
Prefer a pairing with a wine aged 5 to 10 years old.
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Sheep and Goats
Sautéed Maintenon style lamb chops
Maintenon : lamb chops baked with a roux mixed with button mushroom, ham, onion, black truffle and breadcrumbs.
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Rabbit
Sauteed rabbit with green olives
Prefer a pairing with a wine aged 5 to 10 years old.
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Veal
Sauteed veal with green olives
Prefer a pairing with a wine aged 5 to 10 years old.
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Sheep and Goats
Seven hour leg of lamb
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Seven hours : slow-cooked in wine with garlic and herbs until the meat falls off the bone.
Prefer a pairing with a wine aged 5 to 10 years old.
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Sheep and Goats
Seven hour shoulder of lamb
Seven hours : slow-cooked in wine with garlic and herbs until the meat falls off the bone.
Prefer a pairing with a wine aged 5 to 10 years old.
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