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
Roast 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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Sheep and Goats
Roast Pauillac lamb
Lamb under 11 weeks and between 11 and 15 kilos.
Prefer a pairing with a wine aged 3 to 6 years old.
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Beef
Roasted beef cut with pepper 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
Roasted 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 of at least 5 years old.
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Sheep and Goats
Roasted leg of lamb and spring garnish
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Spring garnish : carrots, onions, turnips, peas…
Prefer a pairing with a wine of at least 5 years old.
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Sheep and Goats
Roasted leg of lamb with flageolets beans
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Prefer a pairing with a wine of at least 5 years old.
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Sheep and Goats
Roasted leg of lamb with potatoes
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Prefer a pairing with a wine of at least 5 years old.
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Sheep and Goats
Roasted milk-fed lamb
Milk-fed lamb : lamb aged between 4 and 6 weeks, weighing between 5.5 and 8 kg.
Prefer a pairing with a wine aged 3 to 6 years old.
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Beef
Rump steak 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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Cheeses
Saint-Nectaire
France. Auvergne-Rhône-Alpes. Pays des monts-Dore (Cantal, Puy de Dôme).
Pressed and uncooked cheese made from cow's milk.
Ripening : 28 days minimum.
Bear the mention « Saint-Nectaire laitier ».
Prefer a pairing with a developed wine.
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