Food and wine pairing
Photo de dpotera (CC BY 2.0)
https://www.flickr.com/photos/e_calamar/3084456909/
Gevrey-Chambertin
Still red wine(s)
Serve at 14-16°C or 57-61 °F.
Aging potential (estimation) : 5 to 10 years old.
This drink pairs well with 219 dishes:
Beef
Entrecote winegrower's style
Vigneronne sauce : red wine reduction with shallots and butter.
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Cheeses
Epoisses
France. Bourgogne-Franche-Comté.
Soft-ripened cheese made from raw cow's milk with a marc de Bourgogne washed rind.
Prefer a pairing with a developed wine.
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Poultry
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 2 to 6 years old.
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Main courses
Fondue bourguignonne
Dish of beef fried in oil, served with various sauces (ketchup, mayonnaise, béarnaise sauce, tartar sauce, Worcestershire sauce, etc.).
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Beef
Grilled beef filet mignon
Prefer a pairing with a wine aged 2 to 4 years old.
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Beef
Grilled beef tenderloin
Prefer a pairing with a wine aged 2 to 4 years old.
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Beef
Grilled beef tenderloin and bone marrow
Prefer a pairing with a wine aged 2 to 4 years old.
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Beef
Grilled beef tournedos
Tournedos : a thick slice cut from the tenderloin (about one to two centimeters).
Prefer a pairing with a wine aged 2 to 6 years old.
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Beef
Grilled beef tournedos with peppercorn sauce
Peppercorn sauce : melted butter with shallots deglazed with Cognac, enhanced with crushed pepper, reduced veal stock, and heavy cream.
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Beef
Grilled beef with peppercorn sauce
Peppercorn sauce : melted butter with shallots deglazed with Cognac, enhanced with crushed pepper, reduced veal stock, and heavy cream.
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Beef
Grilled beef 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.
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Beef
Grilled beef with pommes paillasson and peppercorn sauce
Pommes paillasson : pancake of grated and fried potatoes.
Peppercorn sauce : melted butter with shallots deglazed with Cognac, enhanced with crushed pepper, reduced veal stock, and heavy cream.
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Beef
Grilled Chateaubriand
Chateaubriand : cut of meat in the tenderloin filet with a thickness of 4 to 8 cm cut.
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