Food and wine pairing
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Listrac-Médoc
Still red wine(s)
Serve at 15-17°C or 59-63 °F.
Aging potential (estimation) : 6 to 12 years old.
This drink pairs well with 146 dishes:
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 aged 3 to 6 years old.
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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 aged 3 to 6 years old.
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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 aged 3 to 6 years old.
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Beef
Grilled beef with pommes paillasson and peppercorn sauce
Pommes paillasson : pancake of grated and fried potatoes.
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 aged 3 to 6 years old.
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Beef
Grilled 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 aged 3 to 6 years old.
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Beef
Grilled entrecote 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 aged 3 to 6 years old.
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Sheep and Goats
Grilled lamb
Prefer a pairing with a wine aged 3 to 6 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.
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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 with béarnaise sauce
Rib steak : rib of beef with bone attached.
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 aged 3 to 6 years old.
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Beef
Grilled rib steak with peppercorn sauce
Rib steak : rib of beef with bone attached.
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 aged 3 to 6 years old.
> view all pairings
Beef
Grilled steak 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 aged 3 to 6 years old.
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Sauces
Henri IV sauce
Henri IV sauce : béarnaise sauce enriched with veal stock.
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Sheep and Goats
Lamb navarin
Navarin : stew.
Prefer a pairing with a wine aged 3 to 6 years old.
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Salads
Landaise salad
France. Nouvelle-Aquitaine. Landes.
Mixed salad made with asparagus, foie gras, duck gizzards, cured ham, smoked duck breast, corn, frisée lettuce, pine nuts, and tomatoes.
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Sheep and Goats
Leg of lamb confit with sweet garlic
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
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Sheep and Goats
Leg of lamb with flageolets beans
Leg of lamb : Cut of meat consisting of the saddle and the leg.
One thigh is called Chump.
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Sheep and Goats
Leg of lamb with forty cloves of garlic
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
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