Food and wine pairing
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Crozes-Hermitage rouge
Still red wine(s)
Serve at 16-18°C or 61-64 °F.
Aging potential (estimation) : 3 to 6 years old.
Synonyms
- Crozes-Hermitage red wine
This drink pairs well with 290 dishes:
Beef
Roasted beef with black truffle sauce
Black truffle sauce : crème fraîche and veal stock to which diced black truffles and shallots are added.
Prefer a pairing with a developed wine.
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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 green olives
Prefer a pairing with a wine aged 1 to 4 years old.
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Poultry
Roasted duckling with green olives
Duckling : young duck.
Prefer a pairing with a wine aged 1 to 4 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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Beef
Roasted rib steak with fleur de sel
Rib steak : rib of beef with bone attached.
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Sheep and Goats
Roasted saddle of lamb with herbs
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
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Poultry
Roasted squab à la goutte de sang
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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Furred game
Roasted venison with black truffle
Prefer a pairing with a developed wine.
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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 1 to 4 years old.
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