Food and wine pairing
Photo de Kevin Galens (CC BY-SA 2.0)
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Haut-Médoc
Still red wine(s)
Serve at 15-17°C or 59-63 °F.
Aging potential (estimation) : 5 to 15 years old.
This drink pairs well with 334 dishes:
Poultry
Duck confit with potatoes sautéed with garlic and parsley
Prefer a pairing with a wine of at least 3 years old, 5 years at least for a cru classé.
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Poultry
Duck confit with Sarlat style potatoes
Sarlat style potatoes : potatoes cooked in duck fat with garlic and parsley.
Prefer a pairing with a wine of at least 3 years old, 5 years at least for a cru classé.
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Beef
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 of at least 3 years old, 5 years at least for a cru classé.
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Cheeses
Ewephoria
Netherlands. Friesland.
Pressed and uncooked cheese made from pasteurized sheep's milk.
Ripening : 12 months.
Prefer a pairing with a fruity wine.
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Poultry
Fattened chicken with black truffle
Prefer a pairing with a wine of at least 3 years old, 5 years at least for a cru classé.
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Poultry
Fattened chicken with cream sauce
Cream sauce : béchamel sauce with cream.
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Mushrooms, Vegetables, Pasta and Rice
French-style peas
Peas cooked with butter, onions, salad and herbs.
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Veal
Fricandeau of veal
Fricandeau : thin slice of veal larded and braised or pan-fried.
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Cured Meats
Grenier médocain
France. Nouvelle-Aquitaine. Gironde. Médoc.
Andouille made from pork stomachs, intestines, and strips of ham, cooked in a garlicky, spiced vegetable broth.
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Cured Meats
Grilled andouillette with shallots skewers
Andouillette cooked with dry white wine, butter, and shallots.
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Beef
Grilled beef tournedos
Tournedos : a thick slice cut from the tenderloin (about one to two centimeters).
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Beef
Grilled beef tournedos 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 of at least 3 years old, 5 years at least for a cru classé.
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Beef
Grilled beef with bone marrow
Grilled beef on which we spread the marrow after cooking.
Prefer a pairing with a wine of at least 3 years old, 5 years at least for a cru classé.
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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 of at least 3 years old, 5 years at least for a cru classé.
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