Food and wine pairing
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Gevrey-Chambertin Premier cru
Still red wine(s)
Serve at 14-16°C or 57-61 °F.
Aging potential (estimation) : 10 to 15 years old.
This drink pairs well with 16 dishes:
Poultry
Bresse fattened chicken en demi deuil
Demi-deuil : slices of truffle inserted between skin and flesh to infuse the aroma.
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Sheep and Goats
Knuckle of lamb confit
Knuckle of lamb : cut of meat located beneath the leg (gigot), surrounding the shinbone of the hind leg.
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Poultry
Pigeon with sweet spices
Sweet spices : star anise, cinnamon, cardamom, clove, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor, a warm or aromatic complexity, sometimes slightly spicy, but never harsh, burning, or strong.
Prefer a pairing with a wine of at least 7 years old.
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Feathered game
Roast quail with black truffle juice
Truffle juice : juice obtained during the sterilization of the truffle.
Prefer a pairing with a developed wine.
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Beef
Roasted rib steak with fleur de sel
Rib steak : rib of beef with bone attached.
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Feathered game
Roasted woodcock with Armagnac
Prefer a pairing with a developed wine.
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Feathered game
Roasted woodcock with black truffle
Prefer a pairing with a developed wine.
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Furred game
Saddle of hare a la royale
A la royale : slow-cooked with red wine and Cognac and completely deboned.
Prefer a pairing with a developed wine.
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Feathered game
Woodcock with porcini mushrooms
Prefer a pairing with a developed wine.
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