Food and wine pairing
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Irancy
Still red wine(s)
Serve at 15-17°C or 59-63 °F.
Aging potential (estimation) : 10 to 20 years old and more.
This drink pairs well with 144 dishes:
Eggs
Oeufs en meurette
France. Bourgogne-Franche-Comté.
Poached eggs with red wine sauce, bacon lardons and onion compote.
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Cheeses
Palet de Bourgogne
France. Bourgogne-Franche-Comté.
Soft-ripened cheese made from pasteurized cow's milk with a marc de Bourgogne washed rind.
Ripening : 1 month minimum.
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Pork
Parsley ham
Ham sliced into cubes, cooked in a Burgundy white wine broth with mustard and wine vinegar, enveloped in a parsley gelée and flavored (with onion, shallot, thyme, bay leaf, garlic, etc).
Prefer a pairing with a wine aged 4 to 8 years old.
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Sauces
Parsley sauce
Parsley sauce : parsley, lemon juice and olive oil or butter.
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Mushrooms, Vegetables, Pasta and Rice
Pasta carbonara
Carbonara : pasta dish with eggs, cheese (pecorino romano or parmigiano reggiano), bacon (guanciale or pancetta), black pepper and sometimes cream.
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Pork
Peking pork spare ribs
To glaze : to spread honey over the skin of an animal before cooking in order to achieve a crispy and sweet texture with a shiny appearance.
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Feathered game
Pheasant salmis
Salmis : game or poultry carcass reduction in spiced wine sauce.
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Freshwater fish
Pike-perch with red butter sauce
Red butter sauce : shallots and red wine with butter.
Prefer a pairing with a wine aged 4 to 8 years old.
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Pork
Pork ribs with devil's sauce
Devil sauce : shallot and vinegar reduction with veal stock and espagnole sauce, simmered and reduced by half with tomato.
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Main courses
Pot roast
United States.
Dish made with a piece of beef slowly braised in liquid with vegetables such as carrots, celery, onions, and potatoes.
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Main courses
Pot-au-feu
French beef stew with vegetables (carrot, turnip, leek, potato, celeriac, onion, , etc) and spices (bouquet garni and clove).
Prefer a pairing with a wine aged 4 to 8 years old.
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Main courses
Potée
Mixture of meat or sausage, vegetables and baked potatoes in broth cooked several hours in an earthenware pot.
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Eggs
Quail eggs with green sauce
Green sauce : Green sauce : Mayonnaise mixed with a puree of chervil, watercress, spinach, and parsley.
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Rabbit
Rabbit galantine
Galantine : mixture of meat and bacon sliced or chopped then boiled.
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Rabbit
Rabbit with red wine sauce
Red wine sauce : a rich sauce made with veal stock and red wine, blended with butter, shallots, bay leaf, pepper, and thyme.
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Beef
Rib steak with bourguignonne sauce
Rib steak : rib of beef with bone attached.
Bourguignonne sauce : partial reduction of shallot or onion and red wine with a bouquet garni (parsley, thyme and bay leaf) bound with a veal stock or a Spanish sauce.
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