Food and wine pairing
Photo de Alexander von Halem (CC BY 2.0)
https://www.flickr.com/photos/barockschloss/26027646804/
Ruchottes-Chambertin
Still red wine(s)
Serve at 14-16°C or 57-61 °F.
Aging potential (estimation) : 10 to 25 years old.
This drink pairs well with 92 dishes:
Furred game
Roasted doe fillet with huntsman sauce
Huntsman sauce : poivrade sauce thickened with cream, blood, and redcurrant jelly.
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Beef
Roasted rib steak with fleur de sel
Rib steak : rib of beef with bone attached.
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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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Furred game
Roasted venison with huntsman sauce
Huntsman sauce : poivrade sauce thickened with cream, blood, and redcurrant jelly.
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Furred game
Roasted venison with sauce poivrade
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.
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