Food and wine pairing
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Juliénas
Still red wine(s)
Serve at 14-16°C or 57-61 °F.
Aging potential (estimation) : 5 to 10 years old.
This drink pairs well with 147 dishes:
Beef
Grilled beef with bone marrow
Grilled beef on which we spread the marrow after cooking.
Prefer a pairing with a wine aged 2 to 5 years old.
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Beef
Grilled Chateaubriand
Chateaubriand : cut of meat in the tenderloin filet with a thickness of 4 to 8 cm cut.
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Beef
Grilled hanger steak and coal roasted potatoes
Coal-roasted : the food is grilled over or in contact with glowing coals (barbecue or wood fire) to achieve a smoky, grilled flavor.
By extension, it can also refer to braising.
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Pork
Grilled pig's trotter with béarnaise sauce
Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.
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Beef
Grilled rib steak and grenailles potatoes
Rib steak : rib of beef with bone attached.
Grenailles : small potatoes (diameter between 18 and 35 millimeters).
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Beef
Grilled rib steak with bone marrow
Rib steak : rib of beef with bone attached.
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Beef
Grilled rib steak with spring vegetables
Rib steak : rib of beef with bone attached.
Spring vegetables : vegetables harvested before reaching full maturity.
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Beef
Grilled rib steak with spring vegetables and herb butter
Rib steak : rib of beef with bone attached.
Spring vegetables : vegetables harvested before reaching full maturity.
Herb butter : Softened butter with chopped herbs (chives, tarragon, and parsley), pepper, and salt.
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Beef
Hachis parmentier
Mashed potato combined with diced meat. French equivalent of cottage or shepherd's pie.
Prefer a pairing with a wine aged 2 to 5 years old.
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Beef
Hanger steak with shallots
Prefer a pairing with a wine aged 2 to 5 years old.
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Sauces
Herb butter
Softened butter with chopped herbs (chives, tarragon, and parsley), pepper, and salt.
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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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