Food and wine pairing
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Echézeaux
Still red wine(s)
Serve at 15-17°C or 59-63 °F.
Aging potential (estimation) : 10 to 25 years old.
This drink pairs well with 111 dishes:
Beef
Beef bourguignon
Slow-cooked beef in red wine in a covered pot, with mushrooms, pearl onions, and bacon.
Served with boiled potatoes or pasta.
Prefer a pairing with a wine aged 5 to 10 years old.
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Beef
Beef tenderloin en croûte
Prefer a pairing with a wine aged 5 to 10 years old.
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Beef
Beef tournedos with duck foie gras and porcini
Tournedos : a thick slice cut from the tenderloin (about one to two centimeters).
Prefer a pairing with a wine aged 5 to 10 years old.
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Poultry
Braised duck with turnips
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid while avoiding any evaporation, over low heat and covered.
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Poultry
Braised duckling with turnips
Duckling : young duck.
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid while avoiding any evaporation, over low heat and covered.
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Poultry
Bresse fattened chicken en demi deuil
Demi-deuil : slices of truffle inserted between skin and flesh to infuse the aroma.
Prefer a pairing with a wine aged 5 to 10 years old.
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Cheeses
Brillat-Savarin
France. Bourgogne-Franche-Comté. Côte d'Or. Saône-et-Loire. Grand Est. Aube. Île-de-France. Seine-et-Marne.
Triple-cream soft-ripened cheese made from cow's milk with a bloomy rind.
Ripening : minimum 5 days for small formats, 8 days for others.
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Poultry
Coq au vin
Wine stewed chicken.
Prefer a pairing with a wine aged 5 to 10 years old.
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Cheeses
Dauphin
France. Hauts-de-France. Aisne. Nord.
Maroilles form.
Soft-ripened cow's milk cheese with a washed rind.
Ripening : 2 to 4 months.
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Poultry
Duck aiguillette with blackcurrant
Aiguillette : thin slice cut lengthwise from a poultry breast.
Prefer a pairing with a wine aged 5 to 10 years old.
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Poultry
Duck aiguillette with cherry
Aiguillette : thin slice cut lengthwise from a poultry breast.
Prefer a pairing with a wine aged 5 to 10 years old.
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Poultry
Duck breast Rossini
Rossini : piece of meat, cut into medallion (several centimeters thick) on a slice of bread golden-browned in butter, topped with a slice of seared foie gras and covered with three truffle slices. The sauce is prepared with the cooking juices deglazed with Madeira and added grated black truffle.
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Hot Starters
Duck foie gras with black truffle in puff pastry
Duck foie gras with black truffle wrapped in puff pastry
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