Saint-Aubin rouge

Sauces

Béarnaise sauce

Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.

> view all pairings

Beef

Beef bourguignon

Slow-cooked beef in red wine in a covered pot, with mushrooms, pearl onions, and bacon.

Served with boiled potatoes or pasta.

Prefer a pairing with a wine aged 3 to 6 years old.

> view all pairings

Beef

Beef tournedos with béarnaise sauce

Tournedos : a thick slice cut from the tenderloin (about one to two centimeters).

Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.

> view all pairings

Beef

Beef Wellington

Beef fillet in puff pastry with spices such as curry or ginger.

Prefer a pairing with a wine aged 3 to 6 years old.

> view all pairings

Beef

Bordeaux style entrecote

Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.

Prefer a pairing with a wine aged 3 to 6 years old.

> view all pairings

Pork

Braised ham

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.

Prefer a pairing with a wine aged 3 to 6 years old.

> view all pairings

Beef

Rib steak : rib of beef with bone attached. 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.

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.

> view all pairings

Beef

Chateaubriand

Chateaubriand : cut of meat in the tenderloin filet with a thickness of 4 to 8 cm cut.

> view all pairings

Beef

Chateaubriand Vert-pré

Chateaubriand : cut of meat in the tenderloin filet with a thickness of 4 to 8 cm cut..

Vert-pré : maitre d'hotel butter accompanied by watercress.

> view all pairings

Poultry

Chicken cacciatore

Chasseur sauce : brown sauce made from veal (and sometimes beef) stock, white wine, and butter, enhanced with chopped shallots, sliced mushrooms, crushed tomatoes, and finely chopped parsley.

Prefer a pairing with a wine aged 3 to 6 years old.

> view all pairings

Cured Meats

Country style terrine

Pâté made with coarsely chopped ingredients such as pork, flavored with herbs and spices, and cooked in a terracotta dish.

Served cold or at room temperature.

> view all pairings

Poultry

Duck breast with olives

Prefer a pairing with a wine aged 3 to 6 years old.

> view all pairings

Poultry

Duck Montmorency

Duck served with a sauce made from poultry velouté and Montmorency cherries.

Prefer a pairing with a wine aged 3 to 6 years old.

> view all pairings

Feathered game

Flambé woodcock

Prefer a pairing with a wine aged 3 to 6 years old.

> view all pairings

Offal and tripe

Flambéed veal kidney

Prefer a pairing with a wine aged 3 to 6 years old.

> view all pairings

Main courses

Fondue bourguignonne

Dish of beef fried in oil, served with various sauces (ketchup, mayonnaise, béarnaise sauce, tartar sauce, Worcestershire sauce, etc.).

> view all pairings

Beef

Grilled Chateaubriand

Chateaubriand : cut of meat in the tenderloin filet with a thickness of 4 to 8 cm cut.

> view all pairings

Sheep and Goats

Grilled lamb chops with thyme

> view all pairings

Sheep and Goats

Grilled lamb noisette

Noisette : round-shaped piece of meat taken from the leg, loin, or rack.

> view all pairings

Food and wine pairing