Food and wine pairing
Photo de Groume (CC BY-SA 2.0)
https://www.flickr.com/photos/groume/10002207875/
Pernand-Vergelesses Premier cru rouge
Still red wine(s)
Serve at 14-16°C or 57-61 °F.
Aging potential (estimation) : 6 to 12 years old.
Synonyms
- Pernand-Vergelesses premier cru red
This drink pairs well with 42 dishes:
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 4 to 8 years old.
> view all pairings
Pork
Roast suckling pig
Suckling pig : 4 to 6 weeks, weighing between 6 and 12 kg.
Prefer a pairing with a wine aged 4 to 8 years old.
> view all pairings
Furred game
Roasted doe fillet
Prefer a pairing with a wine aged 4 to 8 years old.
> view all pairings
Poultry
Roasted duck with chanterelles
Prefer a pairing with a wine aged 4 to 8 years old.
> view all pairings
Poultry
Roasted duck with cherries
Prefer a pairing with a wine aged 4 to 8 years old.
> view all pairings
Beef
Roasted rib steak with fleur de sel
Rib steak : rib of beef with bone attached.
> view all pairings
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 4 to 8 years old.
> view all pairings
Veal
Sauteed veal with carrots
Prefer a pairing based on the stuffing.
Prefer a pairing with a wine aged 4 to 8 years old.
> view all pairings
Shellfish and Seafood
Scallops cassolette with porcini
Cassolette : individual container for presenting a dish.
Prefer a pairing with a wine aged 4 to 8 years old.
> view all pairings
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 4 to 8 years old.
> view all pairings
Veal
Stuffed veal brisket
Prefer a pairing based on the stuffing.
Prefer a pairing with a wine aged 4 to 8 years old.
> view all pairings
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 4 to 8 years old.
> view all pairings
Offal and tripe
Veal kidney with mustard sauce
Mustard sauce : hollandaise sauce with mustard.
Prefer a pairing with a wine aged 4 to 8 years old.
> view all pairings
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 4 to 8 years old.
> view all pairings
Cured Meats
Wild boar pâté
Served cold or at room temperature.
Prefer a pairing with a wine aged 4 to 8 years old.
> view all pairings
Cured Meats
Young partridge pâté
Served cold or at room temperature.
Prefer a pairing with a wine aged 4 to 8 years old.
> view all pairings