Food and wine pairing
Photo de Didriks (CC BY 2.0)
https://www.flickr.com/photos/dinnerseries/5958670552/
Rully rouge
Still red wine(s)
Serve at 14-16°C or 57-61 °F.
Aging potential (estimation) : 4 to 6 years old.
Synonyms
- Rully red wine
This drink pairs well with 96 dishes:
Cheeses
Gubbeen Extra Mature
Ireland. Cork.
Soft-ripened cow's milk cheese with a washed rind.
Ripening : 2 months.
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Cheeses
Langres
France. Grand Est. Haute-Marne. Vosges. Bourgogne-Franche-Comté. Côte-d'Or.
Soft-ripened cow's milk cheese with a washed rind.
Ripening : 15 to 18 days.
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Cheeses
Le Gruyère
Switzerland. Bern. Fribourg. Jura. Neuchâtel. Vaud.
Pressed and cooked cheese made from raw cow’s milk with few or no holes.
Ripening : 6 to 9 months.
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Cheeses
Le Gruyère bio réserve
Switzerland. Bern. Fribourg. Jura. Neuchâtel. Vaud.
Pressed and cooked cheese made from raw cow’s milk with few or no holes and complying with the requirements of the « Bio Suisse » label.
Ripening : 10 months minimum.
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Cheeses
Le Gruyère réserve
Switzerland. Bern. Fribourg. Jura. Neuchâtel. Vaud.
Pressed and cooked cheese made from raw cow’s milk with few or no holes.
Ripening : 10 months minimum.
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Cheeses
Le Trou du Cru
France. Bourgogne-Franche-Comté. Côte d'Or.
Soft-ripened cheese made from pasteurized cow's milk with a marc de Bourgogne washed rind.
Ripening : 3 weeks.
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Sheep and Goats
Leg of lamb with thyme
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
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Cheeses
L’Explorateur
France. Île de France. Seine-et-Marne. Saint Siméon.
Triple-cream soft-ripened cheese made from pasteurized cow's milk with a bloomy rind.
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Cold starters
Meatloaf
Ballotine : piece of meat, game, fish, or poultry that is deboned, rolled, stuffed, and tied, cooked in a casserole or set in jelly.
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Eggs
Meurette sauce
Meurette sauce : based on red wine with bacon and onion compote.
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Sheep and Goats
Milk-fed lamb with thyme
Milk-fed lamb : lamb aged between 4 and 6 weeks, weighing between 5.5 and 8 kg.
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Cheeses
Mt Tam
United States. California.
Triple-cream soft-ripened cheese made from pasteurized cow's milk with a bloomy rind.
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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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Cheeses
Palet de Bourgogne
France. Bourgogne-Franche-Comté.
Soft-ripened cheese made from pasteurized cow's milk with a marc de Bourgogne washed rind.
Ripening : 1 month minimum.
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Cured Meats
Pâté en croûte
Terrine of assorted meats, oven-baked in a pastry crust and set in natural gelatin.
Served cold.
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Cheeses
Pierre Robert
France. Île de France. Seine-et-Marne. Tournan-en-Brie.
Triple-cream soft-ripened cheese made from pasteurized cow's milk with a bloomy rind.
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Poultry
Poule au pot
Chicken stuffed with vegetables (carrots, turnips, leeks, onions, cloves) cooked pot-au-feu style.
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Sheep and Goats
Provençal grilled lamb
Provençal style : accompanied by sautéed tomatoes with parsley, garlic-infused olive oil, and bread.
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