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
Lamb navarin with spring vegetables
Navarin : stew.
Spring vegetables : vegetables harvested before reaching full maturity.
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Sheep and Goats
Lamb noisette with garlic cream
Noisette : round-shaped piece of meat taken from the leg, loin, or rack.
Garlic cream : sauce made with cream and cooked garlic.
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Cheeses
Langres
France. Grand Est. Haute-Marne. Vosges. Bourgogne-Franche-Comté. Côte-d'Or.
Soft-ripened cow's milk cheese with a washed rind.
Ripening : 15 to 18 days.
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Cheeses
Le Trou du Cru
France. Bourgogne-Franche-Comté. Côte d'Or.
Soft-ripened cheese made from pasteurized cow's milk with a marc de Bourgogne washed rind.
Ripening : 3 weeks.
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Sheep and Goats
Leg of lamb confit with sweet garlic
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
Leg of lamb whith thyme
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
Leg of lamb with garlic cream
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Garlic cream : sauce made with cream and cooked garlic.
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Sheep and Goats
Leg of lamb with juniper berries
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
Leg of lamb with provençal herbs
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
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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Cheeses
Livarot
France. Normandy.
Soft-ripened cheese made from cow's milk with a washed rind orange-colored and square shape.
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Sauces
Madeira sauce
Madeira sauce : demi-glace (reduced brown stock) with Madeira.
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Feathered game
Mallard salmis
Salmis : game or poultry carcass reduction in spiced wine sauce.
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Cheeses
Maroilles
France. Hauts-de-France. Aisne. Nord. Avesnois.
Soft-ripened cow's milk cheese with a washed rind.
Ripening : 35 days minimum.
Avoid red wine as the cheese ages.
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