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Food and wine pairing ideas

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Food and wine pairing

Grands Echézeaux

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.

Can be drunk from : 5 years.
Aging potential (estimation) : 10 to 25 years old.

This drink pairs well with 78 dishes:

Poultry

Roasted duckling with Rouen sauce

Roasted duckling with Rouen sauce
Duckling : young duck.
Rouen sauce : cider or full-bodied red wine reduced with shallots sweated in butter, combined with brown veal stock, parsley, salt, and pepper, and thickened with a purée of chicken liver.
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Cheeses

Sorbais

Sorbais
France. Hauts-de-France. Aisne. Nord. Avesnois.
Maroilles form.
Soft-ripened cow's milk cheese with a washed rind.
Refining : at least 4 weeks.
Avoid red wine as the cheese ages.
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