Marsannay rouge

Beef

Chateaubriand with béarnaise sauce

Chateaubriand : cut of meat in the tenderloin filet with a thickness of 4 to 8 cm cut..

Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.

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Poultry

Coq au vin

Wine stewed chicken.

Prefer a pairing with a wine aged 2 to 8 years old.

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Veal

Cushion of veal with chanterelle

Prefer a pairing with a light and fruity wine.

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Poultry

Duck aiguillette with blackcurrant

Aiguillette : thin slice cut lengthwise from a poultry breast.

Prefer a pairing with a wine aged 2 to 8 years old.

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Poultry

Duck aiguillette with cherry

Aiguillette : thin slice cut lengthwise from a poultry breast.

Prefer a pairing with a wine aged 2 to 8 years old.

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Poultry

Duck Montmorency

Duck served with a sauce made from poultry velouté and Montmorency cherries.

Prefer a pairing with a wine aged 2 to 8 years old.

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Pizza, Quiche, Tart, Pie

Duck pie

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Poultry

Duck salmis

Salmis : game or poultry carcass reduction in spiced wine sauce.

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Beef

Entrecote winegrower's style

Vigneronne sauce : red wine reduction with shallots and butter.

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Beef

Entrecote 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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Cheeses

Epoisses

France. Bourgogne-Franche-Comté.

Soft-ripened cheese made from raw cow's milk with a marc de Bourgogne washed rind.

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Poultry

Fattened chicken en demi-deuil

Demi-deuil : slices of truffle inserted between skin and flesh to infuse the aroma.

Prefer a pairing with a wine aged 2 to 8 years old.

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Main courses

Fish with meurette sauce

Meurette sauce : based on red wine with bacon and onion compote.

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Beef

Grilled beef

Prefer a pairing with a wine aged 2 to 8 years old.

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Beef

Grilled beef tournedos

Tournedos : a thick slice cut from the tenderloin (about one to two centimeters).

Prefer a pairing with a wine aged 2 to 8 years old.

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Poultry

Grilled duck breast

Prefer a pairing with a wine aged 2 to 8 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.

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Beef

Grilled flank steak

Prefer a pairing with a wine aged 2 to 8 years old.

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Sheep and Goats

Grilled lamb with garlic cream

Garlic cream : sauce made with cream and cooked garlic.

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Pork

Grilled pig trotter

Prefer a pairing with a wine aged 2 to 8 years old.

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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

Rib steak : rib of beef with bone attached.

Prefer a pairing with a wine aged 2 to 8 years old.

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Beef

Grilled striploin

Prefer a pairing with a wine aged 2 to 8 years old.

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Offal and tripe

Grilled veal kidney

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Food and wine pairing

Marsannay rouge

Synonyms

This drink pairs well with 137 dishes:

Chateaubriand with béarnaise sauce

Coq au vin

Cushion of veal with chanterelle

Duck aiguillette with blackcurrant

Duck aiguillette with cherry

Duck Montmorency

Duck pie

Duck salmis

Entrecote winegrower's style

Entrecote with béarnaise sauce

Epoisses

Fattened chicken en demi-deuil

Fish with meurette sauce

Grilled beef

Grilled beef tournedos

Grilled duck breast

Grilled entrecote with béarnaise sauce

Grilled flank steak

Grilled lamb with garlic cream

Grilled pig trotter

Grilled pig's trotter with béarnaise sauce

Grilled rib steak

Grilled striploin

Grilled veal kidney