Food and wine pairing
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Graves rouge
Still red wine(s)
Serve at 15-17°C or 59-63 °F.
Aging potential (estimation) : 5 to 10 years old.
Synonyms
- Graves red wine
This drink pairs well with 334 dishes:
Pork
Ham saupiquet
Saupiquet sauce : spicy sauce made of berries, spices, herbs, onions and/or bay leaves mixed with liver and blood from game, bread, wine, vinegar.
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Furred game
Haunch of venison with huntsman sauce
Haunch : leg.
Huntsman sauce : poivrade sauce thickened with cream, blood, and redcurrant jelly.
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Cheeses
Hermelín
Czech Republic.
Soft-ripened cow's milk cheese with bloomy rind.
Prefer a pairing with a light wine low in tannins.
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Sauces
Ivory sauce
Ivory sauce : supreme sauce (chicken velouté with cream) and meat glaze.
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Sheep and Goats
Lamb navarin
Navarin : stew.
Prefer a pairing with a wine aged 2 to 5 years old.
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Offal and tripe
Lamb’s brain with brown butter
Beurre noisette (brown butter) : butter cooked until it reaches a light brown color and a nutty aroma, then strained into a cold container to stop the cooking.
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Sheep and Goats
Leg of lamb with juniper berries
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
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Cheeses
Little boy blue cheese
United States. Wisconsin.
Blue cheese made from pasteurized sheep's milk.
Ripening : 6 to 8 weeks.
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Veal
Lucullus veal cutlet
Veal cutlet wrapped by bacon or ham and melted cheese.
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Veal
Lucullus veal escalope
Two veal escalopes sandwiching bacon or ham and melted cheese.
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Furred game
Marinated venison with huntsman sauce
Huntsman sauce : poivrade sauce thickened with cream, blood, and redcurrant jelly.
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Sauces
Matelote sauce
Matelote sauce : red wine reduction with chopped mushrooms, shallots, onions and bouquet garni with brown roux.
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Pizza, Quiche, Tart, Pie
Meatball stew
Canada. Quebec.
Meatballs (beef and pork) seasoned with spices such as cinnamon, cloves, and nutmeg, simmered in a thick sauce often with carrots, celery, and turnips.
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Cold starters
Meatloaf
Ballotine : piece of meat, game, fish, or poultry that is deboned, rolled, stuffed, and tied, cooked in a casserole or set in jelly.
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Cheeses
Medium-old Mimolette
France. Hauts-de-France. Nord. Pas-de-Calais.
Pressed and uncooked cheese made from cow's milk colored with annatto.
Ripening : 6 to 12 months.
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Seafish
Monkfish in americaine sauce
American sauce : a tomato-based sauce blended with softened butter, crushed lobster roe and eggs, all strained.
In France, by mistake, the "American sauce" can be distorted into "sauce armoricaine."
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