Food and wine pairing
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Monthélie rouge
Still red wine(s)
Serve at 14-16°C or 57-61 °F.
Aging potential (estimation) : 5 to 10 years old.
Synonyms
- Monthélie red wine
This drink pairs well with 90 dishes:
Sheep and Goats
Lamb daube
Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.
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Sheep and Goats
Lamb navarin
Navarin : stew.
Prefer a pairing with a wine aged 2 to 5 years old.
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Cheeses
L’Explorateur
France. Île de France. Seine-et-Marne. Saint Siméon.
Triple-cream soft-ripened cheese made from pasteurized cow's milk with a bloomy rind.
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Sauces
Madeira sauce
Madeira sauce : demi-glace (reduced brown stock) with Madeira.
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Pizza, Quiche, Tart, Pie
Meat pie
Prefer a pairing based on the stuffing.
Prefer a pairing with a wine aged 2 to 5 years old.
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Seafish
Monkfish in red wine sauce
Red wine sauce : a rich sauce made with veal stock and red wine, blended with butter, shallots, bay leaf, pepper, and thyme.
Prefer a pairing with a wine aged 2 to 5 years old.
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Cheeses
Mt Tam
United States. California.
Triple-cream soft-ripened cheese made from pasteurized cow's milk with a bloomy rind.
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Eggs
Oeufs en meurette
France. Bourgogne-Franche-Comté.
Poached eggs with red wine sauce, bacon lardons and onion compote.
Prefer a pairing with a young wine (2-4 years).
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Pork
Parsley ham
Ham sliced into cubes, cooked in a Burgundy white wine broth with mustard and wine vinegar, enveloped in a parsley gelée and flavored (with onion, shallot, thyme, bay leaf, garlic, etc).
Prefer a pairing with a wine aged 2 to 5 years old.
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Sauces
Parsley sauce
Parsley sauce : parsley, lemon juice and olive oil or butter.
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Feathered game
Partridge with cabbage
Prefer a pairing with a wine aged 2 to 5 years old.
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Feathered game
Pheasant in chartreuse of vegetables
Chartreuse : a dish cooked in a bain-marie, made of braised cabbage (or other vegetables) layered alternately with meat to create a contrast of colors.
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Cheeses
Pierre Robert
France. Île de France. Seine-et-Marne. Tournan-en-Brie.
Triple-cream soft-ripened cheese made from pasteurized cow's milk with a bloomy rind.
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Pork
Pork filet mignon with duchess potatoes
Duchess potatoes : purée of mashed potato and egg yolk baked until golden.
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Main courses
Pot-au-feu
French beef stew with vegetables (carrot, turnip, leek, potato, celeriac, onion, , etc) and spices (bouquet garni and clove).
Prefer a pairing with a wine aged 2 to 5 years old.
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Beef
Rib steak with bone marrow
Rib steak : rib of beef with bone attached.
Prefer a pairing with a wine aged 2 to 5 years old.
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Beef
Rib steak with coarse salt and bone marrow
Rib steak : rib of beef with bone attached.
Prefer a pairing with a wine aged 2 to 5 years old.
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