Food and wine pairing
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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
Grilled hanger steak and coal roasted potatoes
Coal-roasted : the food is grilled over or in contact with glowing coals (barbecue or wood fire) to achieve a smoky, grilled flavor.
By extension, it can also refer to braising.
Prefer a pairing with a wine aged 2 to 4 years old.
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Beef
Grilled hanger steak with marchand de vin butter
Rib steak : rib of beef with bone attached. Marchand de vin butter : reduction of red wine with shallots mixed with butter.
Prefer a pairing with a wine aged 2 to 4 years old.
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Beef
Grilled rib steak
Rib steak : rib of beef with bone attached.
Prefer a pairing with a wine aged 2 to 4 years old.
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Beef
Grilled rib steak and grenailles potatoes
Rib steak : rib of beef with bone attached.
Grenailles : small potatoes (diameter between 18 and 35 millimeters).
Prefer a pairing with a wine aged 2 to 4 years old.
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Beef
Grilled rib steak with bone marrow
Rib steak : rib of beef with bone attached.
Prefer a pairing with a wine aged 2 to 4 years old.
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Beef
Grilled rib steak with peppercorn sauce
Rib steak : rib of beef with bone attached.
Peppercorn sauce : melted butter with shallots deglazed with Cognac, enhanced with crushed pepper, reduced veal stock, and heavy cream.
Prefer a pairing with a wine aged 2 to 4 years old.
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Beef
Grilled rib steak with spring vegetables
Rib steak : rib of beef with bone attached.
Spring vegetables : vegetables harvested before reaching full maturity.
Prefer a pairing with a wine aged 2 to 4 years old.
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Cheeses
Gubbeen Extra Mature
Ireland. Cork.
Soft-ripened cow's milk cheese with a washed rind.
Ripening : 2 months.
Prefer a pairing with a developed wine.
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Poultry
Guinea fowl salmis
Salmis : game or poultry carcass reduction in spiced wine sauce.
Prefer a pairing with a wine aged 2 to 6 years old.
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Pork
Ham with wine lees
France. Bourgogne-Franche-Comté.
Ham that has been macerated in Burgundy wine lees for three to five weeks..
Served cold as an appetizer or as a starter.
Prefer a pairing with a wine aged 2 to 6 years old.
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Furred game
Hare à la Cuillère with grilled bacon and chasseur sauce
A la cuillère : meat slow-cooked in a casserole dish (4 to 8 hours at 160°C), hollowed out and stuffed, then gratinéed before serving.
Chasseur sauce : brown sauce made from veal (and sometimes beef) stock, white wine, and butter, enhanced with chopped shallots, sliced mushrooms, crushed tomatoes, and finely chopped parsley.
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Furred game
Hare à la royale
A la royale : slow-cooked with red wine and Cognac and completely deboned.
Prefer a pairing with a wine aged 2 to 6 years old.
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Furred game
Haunch of wild boar with huntsman sauce
Haunch : leg.
Huntsman sauce : poivrade sauce thickened with cream, blood, and redcurrant jelly.
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Furred game
Jugged young wild boar
Prefer a pairing with a wine aged 2 to 6 years old.
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Cheeses
L'Ami du Chambertin
France. Bourgogne-Franche-Comté.
Soft-ripened cow's milk cheese with a marc de Bourgogne washed rind.
Prefer a pairing with a wine aged 3 or 4 years old.
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Salads
Landaise salad
France. Nouvelle-Aquitaine. Landes.
Mixed salad made with asparagus, foie gras, duck gizzards, cured ham, smoked duck breast, corn, frisée lettuce, pine nuts, and tomatoes.
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