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:
Veal
Sauteed veal with carrots
Prefer a pairing based on the stuffing.
Prefer a pairing with a wine aged 2 to 5 years old.
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Shellfish and Seafood
Scallops cassolette with porcini
Cassolette : individual container for presenting a dish.
Prefer a pairing with a wine aged 2 to 5 years old.
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Seafish
Sole fillets with 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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Poultry
Spatchcocked pigeon
Spatchcock : bird prepared for grilling or roasting by removing the backbone and sternum and flattening it out before cooking.
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Cheeses
St. Stephen
United States. New York. Stephentown.
Triple-cream soft-ripened cheese made from pasteurized cow's milk with a bloomy rind.
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Furred game
Steak of doe with huntsman sauce
Huntsman sauce : poivrade sauce thickened with cream, blood, and redcurrant jelly.
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Veal
Stuffed veal brisket
Prefer a pairing based on the stuffing.
Prefer a pairing with a wine aged 2 to 5 years old.
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Cheeses
Trifecta
United States. New York.
Triple-cream soft-ripened cheese made from a blend of pasteurized sheep’s and cow's milk with a beer-washed rind (Saison).
Ripening : 2 years.
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Cheeses
Trillium
United States. Indiana.
Triple-cream soft-ripened cheese made from pasteurized cow's milk with a bloomy rind.
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Freshwater fish
Trout with 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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Offal and tripe
Veal kidney with mustard sauce
Mustard sauce : hollandaise sauce with mustard.
Prefer a pairing with a wine aged 2 to 5 years old.
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Veal
Veal roast Orloff
Orloff : cooked veal sliced and covered with a sauce Soubise mixed with chopped mushrooms and onion puree (no cheese in the recipe).
Served hot.
Prefer a pairing based on the stuffing.
Prefer a pairing with a wine aged 2 to 5 years old.
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Furred game
Venison fillet with huntsman sauce
Huntsman sauce : poivrade sauce thickened with cream, blood, and redcurrant jelly.
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Cured Meats
Wild boar pâté
Served cold or at room temperature.
Prefer a pairing with a wine aged 2 to 5 years old.
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Cured Meats
Young partridge pâté
Served cold or at room temperature.
Prefer a pairing with a wine aged 2 to 5 years old.
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