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Food and wine pairing ideas

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Food and wine pairing

Griotte-Chambertin

Photo de Kamilla Isalieva (CC0 1.0) Unsplash.com
https://unsplash.com/fr/photos/quelques-verres-de-vin-assis-sur-une-table-VGfh2p6f5ho

Griotte-Chambertin

Still red wine(s)

Serve at 13-16°C or 55-61 °F.

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

This drink pairs well with 89 dishes:

Sheep and Goats

Seven hour braised leg of lamb with sweet potatoes

Seven hour braised leg of lamb with sweet potatoes
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
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.
Seven hours : slow-cooked in wine with garlic and herbs until the meat falls off the bone.
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Cheeses

Soumaintrain

Soumaintrain
France. Bourgogne-Franche-Comté. Yonne.
Soft-ripened cow's milk cheese with a marc de Bourgogne washed rind, light yellow to ochre in color.
Ripening : 3 to 8 weeks.
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Beef

Tournedos Rossini

Tournedos Rossini
Rossini : piece of meat, cut into medallion (several centimeters thick) on a slice of bread golden-browned in butter, topped with a slice of seared foie gras and covered with three truffle slices. The sauce is prepared with the cooking juices deglazed with Madeira and added grated black truffle.
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