Food and wine pairing
Photo de Nataliya Melnychuk (CC0 1.0) Unsplash.com
https://unsplash.com/fr/photos/un-verre-de-vin-pose-sur-un-livre--anxz602CG0
Grands Echézeaux
Still red wine(s)
Serve at 14-16°C or 57-61 °F.
Aging potential (estimation) : 10 to 25 years old.
This drink pairs well with 78 dishes:
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.
> view all pairings
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.
> view all pairings
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.
> view all pairings
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.
> view all pairings
Hot Starters
Duck foie gras with black truffle in puff pastry
Duck foie gras with black truffle wrapped in puff pastry
> view all pairings
Poultry
Duck foie gras with black truffle sauce
Black truffle sauce : crème fraîche and veal stock to which diced black truffles and shallots are added.
Served hot.
> view all pairings
Poultry
Duck Montmorency
Duck served with a sauce made from poultry velouté and Montmorency cherries.
> view all pairings
Cured Meats
Duck paté with duck foie gras and black truffle
Served cold or at room temperature.
> view all pairings
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.
> view all pairings
Furred game
Hare à la royale
A la royale : slow-cooked with red wine and Cognac and completely deboned.
> view all pairings
Furred game
Haunch of venison with huntsman sauce
Haunch : leg.
Huntsman sauce : poivrade sauce thickened with cream, blood, and redcurrant jelly.
> view all pairings