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:
Pork
Roast piglet
Piglet : less than 3 months.
Prefer a pairing with a wine aged 2 to 5 years old.
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Feathered game
Roast quail with black and white grapes
Prefer a pairing with a wine aged 2 to 5 years old.
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Sheep and Goats
Roast saddle of lamb
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
Prefer a pairing with a wine aged 2 to 5 years old.
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Pork
Roast suckling pig
Suckling pig : 4 to 6 weeks, weighing between 6 and 12 kg.
Prefer a pairing with a wine aged 2 to 5 years old.
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Furred game
Roasted doe fillet
Prefer a pairing with a wine aged 2 to 5 years old.
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Furred game
Roasted doe fillet with huntsman sauce
Huntsman sauce : poivrade sauce thickened with cream, blood, and redcurrant jelly.
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Poultry
Roasted duck with chanterelles
Prefer a pairing with a wine aged 2 to 5 years old.
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Poultry
Roasted duck with cherries
Prefer a pairing with a wine aged 2 to 5 years old.
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Furred game
Roasted venison with huntsman sauce
Huntsman sauce : poivrade sauce thickened with cream, blood, and redcurrant jelly.
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Cured Meats
Rosette de Lyon
France. Auvergne-Rhône-Alpes. Rhône. Lyon.
Dry sausage weighing between 550 and 700 grams, about 40 cm long, and containing no more than 15 to 20% fat.
It is made from a blend of high-quality pork cuts (shoulder, ham, loin, belly) and bardière (fatback), finely chopped, salted, and seasoned with salt, black pepper, garlic, regional red wine, lactic ferments, and sometimes nutmeg or mace. After being tied and cured with saltpeter, it is aged for at least 50 days.
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Furred game
Saddle of hare with poivrade sauce
Poivrade sauce : mirepoix (carrot, onion, celery) with butter, bacon bits, aromatics (bay leaf, thyme), white wine, vinegar, with a veal or game stock and black peppercorns.
Prefer a pairing with a wine aged 2 to 5 years old.
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Cheeses
Saint-André
France. Normandy. Orne.
Triple-cream soft-ripened cheese made from pasteurized cow's milk with a bloomy rind.
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