Food and wine pairing
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Nuits-Saint-Georges rouge
Still red wine(s)
Serve at 16-18°C or 61-64 °F.
Aging potential (estimation) : 7 to 12 years old.
Synonyms
- Nuits-Saint-Georges red wine
This drink pairs well with 221 dishes:
Beef
Hachis parmentier
Mashed potato combined with diced meat. French equivalent of cottage or shepherd's pie.
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Furred game
Hare à la Cuillère with grilled bacon and chasseur sauce
A la cuillère : meat slow-cooked in a casserole dish (4 to 8 hours at 160°C), hollowed out and stuffed, then gratinéed before serving.
Chasseur sauce : brown sauce made from veal (and sometimes beef) stock, white wine, and butter, enhanced with chopped shallots, sliced mushrooms, crushed tomatoes, and finely chopped parsley.
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Furred game
Hare à la royale
A la royale : slow-cooked with red wine and Cognac and completely deboned.
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Furred game
Hare salmis
Salmis : game or poultry carcass reduction in spiced wine sauce.
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Furred game
Jugged hare a la royale
Civet cooked in red wine sauce with garlic and shallots, then thickened with blood.
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Cheeses
Laguiole
France. Auvergne-Rhône-Alpes. Cantal. Aveyron.
Pressed and uncooked cheese made from whole raw cow’s milk with a natural rind.
Ripening : 4 to 24 months.
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Cheeses
Langres
France. Grand Est. Haute-Marne. Vosges. Bourgogne-Franche-Comté. Côte-d'Or.
Soft-ripened cow's milk cheese with a washed rind.
Ripening : 15 to 18 days.
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Cheeses
Le Trou du Cru
France. Bourgogne-Franche-Comté. Côte d'Or.
Soft-ripened cheese made from pasteurized cow's milk with a marc de Bourgogne washed rind.
Ripening : 3 weeks.
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Sheep and Goats
Leg of lamb with juniper berries
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
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Cheeses
Livarot
France. Normandy.
Soft-ripened cheese made from cow's milk with a washed rind orange-colored and square shape.
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Sauces
Madeira sauce
Madeira sauce : demi-glace (reduced brown stock) with Madeira.
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Furred game
Marinated venison with huntsman sauce
Huntsman sauce : poivrade sauce thickened with cream, blood, and redcurrant jelly.
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Cheeses
Mont d'or
France. Bourgogne-Franche-Comté. Doubs. Haut-Doubs.
Soft-ripened cheese made from raw cow's milk with a washed rind encircled with a strip of spruce bark.
Ripening : 21 days minimum.
Available from September 10 to May 10.
Prefer a pairing with a young, full-bodied wine, high in tannins.
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Cheeses
Morbier
France. Bourgogne-Franche-Comté. Jura.
Pressed and uncooked cheese made from raw cow's milk with a washed rind and crossed in the center by a thin line of ash from ash tree.
Ripening : 45 days minimum.
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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.
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