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:
Poultry
Roasted poultry with mushrooms
Mushroom sauce : sauce made from a white or brown base, with mushrooms and other ingredients such as butter, seasonings, stock (veal or poultry), and wine.
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Cheeses
Saint-André
France. Normandy. Orne.
Triple-cream soft-ripened cheese made from pasteurized cow's milk with a bloomy rind.
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Cheeses
Schlossberger
Suisse. Bern.
Pressed and cooked cheese made from raw cow's milk.
Ripening : 5 months.
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Cheeses
Schlossberger alt
Suisse. Bern. Zäziwil.
Pressed and cooked cheese made from raw cow's milk.
Ripening : 18 to 23 months.
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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
Spatchcock squab
Spatchcock : bird prepared for grilling or roasting by removing the backbone and sternum and flattening it out before cooking.
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Cheeses
St. Stephen
United States. New York. Stephentown.
Triple-cream soft-ripened cheese made from pasteurized cow's milk with a bloomy rind.
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Cheeses
Trifecta
United States. New York.
Triple-cream soft-ripened cheese made from a blend of pasteurized sheep’s and cow's milk with a beer-washed rind (Saison).
Ripening : 2 years.
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Cheeses
Trillium
United States. Indiana.
Triple-cream soft-ripened cheese made from pasteurized cow's milk with a bloomy rind.
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Veal
Veal filet mignon with forestière sauce
Forestière sauce : sauce based on butter, mushrooms, fresh cream, and shallots.
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Offal and tripe
Veal kidney with cream sauce
Cream sauce : béchamel sauce with cream.
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Cheeses
Vermont Herdsman
United States. Vermont.
Pressed and uncooked cheese made from raw whole cow's milk with a straw-colored washed rind.
Ripening : 12 months minimum.
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Main courses
Wild boar daube
Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.
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