Food and wine pairing
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Pauillac
Still red wine(s)
Serve at 16-18°C or 61-64 °F.
Aging potential (estimation) : 20 to 50 years old and more for a 1855 classed growth.
This drink pairs well with 281 dishes:
Poultry
Coq au vin
Wine stewed chicken.
Prefer a pairing with a wine aged 7 to 20 years old.
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Cheeses
Cremont
United States. Vermont.
Double cream soft-ripened cheese made from a blend of pasteurized goat’s and cow's milk with a natural rind.
Ripening : 2 to 3 weeks.
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Poultry
Duck breast and gratin dauphinois
Gratin dauphinois : dish based on scalloped potatoes, garlic and fresh cream.
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Poultry
Duck confit with potatoes sautéed with garlic and parsley
Prefer a pairing with a wine aged 7 to 20 years old.
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Poultry
Duck confit with Sarlat style potatoes
Sarlat style potatoes : potatoes cooked in duck fat with garlic and parsley.
Prefer a pairing with a wine aged 7 to 20 years old.
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Cheeses
Edam
Netherlands.
Pressed and uncooked cheese made from pasteurized cow's milk.
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Cheeses
Edam demi-étuvé
Netherlands.
Pressed and uncooked cheese made from pasteurized cow's milk.
Ripening : 3 to 4 months.
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Main courses
Eel matelote
Matelote : red wine reduction with fish stock and mushrooms.
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Freshwater fish
Eel with lemon butter
Lemon butter sauce : lemon, crème fraîche and butter.
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Beef
Entrecote winegrower's style
Vigneronne sauce : red wine reduction with shallots and butter.
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Beef
Entrecote with béarnaise sauce
Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.
Prefer a pairing with a wine aged 7 to 20 years old.
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Cheeses
Epoisses
France. Bourgogne-Franche-Comté.
Soft-ripened cheese made from raw cow's milk with a marc de Bourgogne washed rind.
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Poultry
Fattened chicken with black truffle
Prefer a pairing with a wine aged 7 to 20 years old.
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Poultry
Fattened chicken with cream sauce
Cream sauce : béchamel sauce with cream.
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Veal
Fricandeau of veal
Fricandeau : thin slice of veal larded and braised or pan-fried.
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Cheeses
Gouda Holland
Netherlands.
Pressed and uncooked cheese made from whole cow's milk.
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Main courses
Gratin dauphinois
Dish based on scalloped potatoes, garlic and fresh cream.
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Main courses
Gratin dauphinois with black truffle
Dish based on scalloped potatoes, garlic and fresh cream.
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Cured Meats
Grenier médocain
France. Nouvelle-Aquitaine. Gironde. Médoc.
Andouille made from pork stomachs, intestines, and strips of ham, cooked in a garlicky, spiced vegetable broth.
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