Food and wine pairing
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Hermitage rouge
Still red wine(s)
Serve at 16-18°C or 61-64 °F.
Aging potential (estimation) : 10 to 20 years old and more.
Synonyms
- Hermitage red wine
This drink pairs well with 282 dishes:
Sheep and Goats
Grilled lamb
Prefer a pairing with a wine aged 4 to 10 years old.
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Sheep and Goats
Grilled lamb chops
Prefer a pairing with a wine aged 4 to 10 years old.
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Sheep and Goats
Grilled lamb chops with thyme
Prefer a pairing with a wine of at least 8 years old.
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Sheep and Goats
Grilled lamb fillet
Prefer a pairing with a wine aged 4 to 10 years old.
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Sheep and Goats
Grilled lamb noisette
Noisette : round-shaped piece of meat taken from the leg, loin, or rack.
Prefer a pairing with a wine aged 4 to 10 years old.
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Sheep and Goats
Grilled lamb skewers
Prefer a pairing with a wine aged 4 to 10 years old.
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Sheep and Goats
Grilled lamb with potatoes
Prefer a pairing with a wine aged 4 to 10 years old.
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Sheep and Goats
Grilled lamb with semolina
Prefer a pairing with a wine aged 4 to 10 years old.
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Sheep and Goats
Grilled leg of lamb
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Prefer a pairing with a wine aged 4 to 10 years old.
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Sheep and Goats
Grilled leg of lamb cooked over vine shoots
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Prefer a pairing with a wine aged 4 to 10 years old.
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Sheep and Goats
Grilled mutton
Prefer a pairing with a wine of at least 8 years old.
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Sheep and Goats
Grilled rack of lamb
Prefer a pairing with a wine aged 4 to 10 years old.
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Beef
Grilled rib steak
Rib steak : rib of beef with bone attached.
Prefer a pairing with a wine of at least 8 years old.
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Sheep and Goats
Grilled saddle of lamb
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
Prefer a pairing with a wine aged 4 to 10 years old.
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Offal and tripe
Grilled veal kidney
Prefer a pairing with a wine of at least 8 years old.
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Poultry
Guinea fowl with green olives
Prefer a pairing with a wine aged 4 to 10 years old.
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Furred game
Hare à la Cuillère with grilled bacon and chasseur sauce
A la cuillère : meat slow-cooked in a casserole dish (4 to 8 hours at 160°C), hollowed out and stuffed, then gratinéed before serving.
Chasseur sauce : brown sauce made from veal (and sometimes beef) stock, white wine, and butter, enhanced with chopped shallots, sliced mushrooms, crushed tomatoes, and finely chopped parsley.
Prefer a pairing with a wine of at least 8 years old.
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Furred game
Hare à la royale
A la royale : slow-cooked with red wine and Cognac and completely deboned.
Prefer a pairing with a wine of at least 8 years old.
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Furred game
Hare salmis
Salmis : game or poultry carcass reduction in spiced wine sauce.
Prefer a pairing with a wine of at least 8 years old.
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Furred game
Hare 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.
Prefer a pairing with a wine aged 8 to 12 years old.
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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.
Prefer a pairing with a wine of at least 8 years old.
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Furred game
Haunch of venison with poivrade sauce
Haunch : leg.
Poivrade sauce : mirepoix (carrot, onion, celery) with butter, bacon bits, aromatics (bay leaf, thyme), white wine, vinegar, with a veal or game stock and black peppercorns.
Prefer a pairing with a wine over 7 years old.
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