Graves rouge

Beef

Grilled beef with bone marrow

Grilled beef on which we spread the marrow after cooking.

Prefer a pairing with a wine aged 2 to 5 years old.

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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.

Prefer a pairing with a wine aged 2 to 5 years old.

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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.

Prefer a pairing with a wine aged 2 to 5 years old.

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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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Poultry

Grilled duck breast

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Poultry

Grilled duck foie gras

Served hot.

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Beef

Grilled entrecote

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Beef

Grilled entrecote with béarnaise sauce

Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.

Prefer a pairing with a wine aged 2 to 5 years old.

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Beef

Grilled entrecote with peppercorn sauce

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 5 years old.

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Beef

Grilled hanger steak

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Sheep and Goats

Grilled lamb

Prefer a pairing with a wine aged 2 to 5 years old.

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Sheep and Goats

Grilled lamb chops

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Pork

Grilled pig's trotter with béarnaise sauce

Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.

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Pork

Grilled pork

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Seafish

Grilled red mullet with tapenade

Tapenade : garlic, capers, anchovy fillets, black olives, pepper, and olive oil.

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Beef

Grilled rib steak

Rib steak : rib of beef with bone attached.

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Beef

Grilled rib steak with béarnaise sauce

Rib steak : rib of beef with bone attached.

Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.

Prefer a pairing with a wine aged 2 to 5 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 5 years old.

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Seafish

Grilled shad

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Beef

Grilled steak with béarnaise sauce

Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.

Prefer a pairing with a wine aged 2 to 5 years old.

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Veal

Grilled veal tendron

Tendron : french butcher's cut from the veal breast containing cartilage and layers of fat and meat.

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Beef

Grisons dried beef

Switzerland. Graubünden.

Beef salted with spices and herbs then dried.

Prefer a pairing with a young wine.

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Poultry

Guinea fowl with green olives

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Poultry

Guinea fowl with paprika sauce

Paprika sauce : reduced velouté with cream, veal jus, onion, and paprika.

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Food and wine pairing

Graves rouge

Synonyms

This drink pairs well with 334 dishes:

Grilled beef with bone marrow

Grilled beef with peppercorn sauce

Grilled beef with pommes paillasson and peppercorn sauce

Grilled Chateaubriand

Grilled duck breast

Grilled duck foie gras

Grilled entrecote

Grilled entrecote with béarnaise sauce

Grilled entrecote with peppercorn sauce

Grilled hanger steak

Grilled lamb

Grilled lamb chops

Grilled pig's trotter with béarnaise sauce

Grilled pork

Grilled red mullet with tapenade

Grilled rib steak

Grilled rib steak with béarnaise sauce

Grilled rib steak with peppercorn sauce

Grilled shad

Grilled steak with béarnaise sauce

Grilled veal tendron

Grisons dried beef

Guinea fowl with green olives

Guinea fowl with paprika sauce