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:
Sheep and Goats
Seven hour braised leg of lamb with sweet potatoes
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid while avoiding any evaporation, over low heat and covered.
Seven hours : slow-cooked in wine with garlic and herbs until the meat falls off the bone.
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Cheeses
Soumaintrain
France. Bourgogne-Franche-Comté. Yonne.
Soft-ripened cow's milk cheese with a marc de Bourgogne washed rind, light yellow to ochre in color.
Ripening : 3 to 8 weeks.
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Poultry
Souvarov-style chicken
Souvarov : stuffing with fresh foie gras and black truffle cooked in terrine.
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Poultry
Souvarov-style fattened chicken
Souvarov : stuffing with fresh foie gras and black truffle cooked in terrine.
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Beef
Tournedos Rossini
Rossini : piece of meat, cut into medallion (several centimeters thick) on a slice of bread golden-browned in butter, topped with a slice of seared foie gras and covered with three truffle slices. The sauce is prepared with the cooking juices deglazed with Madeira and added grated black truffle.
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Veal
Veal grenadine with porcini mushrooms
Veal grenadine : Slice of meat cut from the tenderloin, prepared in the style of a tournedos.
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Veal
Veal medallion with porcini mushrooms
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
Venison fillet with peppercorn sauce
Peppercorn sauce : melted butter with shallots deglazed with Cognac, enhanced with crushed pepper, reduced veal stock, and heavy cream.
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Furred game
Venison fillet 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.
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Feathered game
Young partridge salmis
Salmis : game or poultry carcass reduction in spiced wine sauce.
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Feathered game
Young partridge with black truffle
Young Partridge : under 8 months old.
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