Food and wine pairing
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Morey-Saint-Denis rouge
Still red wine(s)
Serve at 13-15°C or 55-59 °F.
Aging potential (estimation) : 6 to 10 years old.
Synonyms
- Morey-Saint-Denis red wine
This drink pairs well with 78 dishes:
Feathered game
Roast young partridge
Young Partridge : under 8 months old.
Prefer a pairing with a developed wine.
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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.
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Veal
Roasted veal grenadine
Veal grenadine : Slice of meat cut from the tenderloin, prepared in the style of a tournedos.
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Veal
Roasted veal medallion
Medallion : piece of meat (3 to 4 cm thick) sliced from the tenderloin, prepared in the style of a tournedos.
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Cheeses
Saint-Florentin
France. Bourgogne-Franche-Comté. Yonne.
Soft-ripened cow's milk cheese with a washed rind.
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Cheeses
Saint-Winoc
France. Hauts-de-France. Nord. Pas-de-Calais.
Soft-ripened cheese made from whole raw cow's milk with a blond ale-washed rind.
Ripening : 5 to 6 weeks.
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Sauces
Salmi sauce
Salmi sauce : Reduction of game or poultry carcasses in a spicy wine sauce.
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Cheeses
Soumaintrain
France. Bourgogne-Franche-Comté. Yonne.
Soft-ripened cow's milk cheese with a marc de Bourgogne washed rind, light yellow to ochre in color.
Ripening : 3 to 8 weeks.
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Pizza, Quiche, Tart, Pie
Squab pie with Armagnac
Armagnac sauce : cooking juice with Armagnac flambeed, creamed and reduced until thickened.
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Beef
Tagliata
Italian cuisine.
Thin slices of grilled beef served with arugula salad, parmesan shavings and virgin sauce.
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Beef
Tournedos Rossini
Rossini : piece of meat, cut into medallion (several centimeters thick) on a slice of bread golden-browned in butter, topped with a slice of seared foie gras and covered with three truffle slices. The sauce is prepared with the cooking juices deglazed with Madeira and added grated black truffle.
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