Food and wine pairing
La Grande Rue
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 67 dishes:
Eggs
Meurette sauce
Meurette sauce : based on red wine with bacon and onion compote.
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Eggs
Oeufs en meurette
France. Bourgogne-Franche-Comté.
Poached eggs with red wine sauce, bacon lardons and onion compote.
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Feathered game
Pheasant with Perigueux sauce
Perigueux sauce : reduction of white wine or Madeira with a blonde roux to which diced black truffles are added.
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Poultry
Pigeon with orange
Orange sauce : orange juice with white wine or a reduced veal or poultry stock.
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Beef
Rib steak with coarse salt and bone marrow
Rib steak : rib of beef with bone attached.
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Beef
Roasted beef tenderloin with black truffle sauce
Black truffle sauce : crème fraîche and veal stock to which diced black truffles and shallots are added.
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Beef
Roasted beef tenderloin with red wine emulsion
Red wine emulsion : red wine brought to a boil, flambéed, then reduced with veal stock and fresh cream before being finished with butter and whisked.
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Beef
Roasted beef with black truffle sauce
Black truffle sauce : crème fraîche and veal stock to which diced black truffles and shallots are added.
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