Food and wine pairing
Photo de Quinn Dombrowski (CC BY-SA 2.0)
https://www.flickr.com/photos/quinnanya/4588377187/
Richebourg
Still red wine(s)
Serve at 15-17°C or 59-63 °F.
Aging potential (estimation) : 20 to 50 years old and more.
This drink pairs well with 105 dishes:
Eggs
Meurette sauce
Meurette sauce : based on red wine with bacon and onion compote.
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Eggs
Oeufs en meurette
France. Bourgogne-Franche-Comté.
Poached eggs with red wine sauce, bacon lardons and onion compote.
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Sauces
Perigueux sauce
Perigueux sauce : reduction of white wine or Madeira with a blonde roux to which diced black truffles are added.
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Feathered game
Pheasant in chartreuse of vegetables
Chartreuse : a dish cooked in a bain-marie, made of braised cabbage (or other vegetables) layered alternately with meat to create a contrast of colors.
Prefer a pairing with a wine aged 8 to 15 years old.
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Feathered game
Pheasant with cabbage
Prefer a pairing with a wine aged 8 to 15 years old.
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Feathered game
Pheasant with Perigueux sauce
Perigueux sauce : reduction of white wine or Madeira with a blonde roux to which diced black truffles are added.
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Poultry
Pigeon with orange
Orange sauce : orange juice with white wine or a reduced veal or poultry stock.
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Beef
Rib steak with coarse salt and bone marrow
Rib steak : rib of beef with bone attached.
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Beef
Roast beef in puff pastry with mushrooms
Prefer a pairing with a wine aged 8 to 15 years old.
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Feathered game
Roast trushes with juniper berries
Prefer a pairing with a wine aged 8 to 15 years old.
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Feathered game
Roast young partridge
Young Partridge : under 8 months old.
Prefer a pairing with a wine aged 8 to 15 years old.
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Beef
Roasted beef tenderloin with black truffle sauce
Black truffle sauce : crème fraîche and veal stock to which diced black truffles and shallots are added.
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