Food and wine pairing
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Saint-Aubin rouge
Still red wine(s)
Serve at 14-16°C or 57-61 °F.
Aging potential (estimation) : 6 to 10 years old.
Synonyms
- Saint-Aubin red wine
This drink pairs well with 81 dishes:
Beef
Rib steak with bone marrow
Rib steak : rib of beef with bone attached.
Prefer a pairing with a wine aged 3 to 6 years old.
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Beef
Rib steak with coarse salt and bone marrow
Rib steak : rib of beef with bone attached.
Prefer a pairing with a wine aged 3 to 6 years old.
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Beef
Roast beef tournedos
Tournedos : a thick slice cut from the tenderloin (about one to two centimeters).
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Veal
Roast milk-fed veal with Saint George's mushrooms
Milk-fed veal : veal under 20 weeks old, fed exclusively on milk.
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Pork
Roast piglet
Piglet : less than 3 months.
Prefer a pairing with a wine aged 3 to 6 years old.
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Feathered game
Roast quail with black and white grapes
Prefer a pairing with a wine aged 3 to 6 years old.
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Sheep and Goats
Roast saddle of lamb
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
Prefer a pairing with a wine aged 3 to 6 years old.
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Pork
Roast suckling pig
Suckling pig : 4 to 6 weeks, weighing between 6 and 12 kg.
Prefer a pairing with a wine aged 3 to 6 years old.
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Furred game
Roasted doe fillet
Prefer a pairing with a wine aged 3 to 6 years old.
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Poultry
Roasted duck with chanterelles
Prefer a pairing with a wine aged 3 to 6 years old.
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Poultry
Roasted duck with cherries
Prefer a pairing with a wine aged 3 to 6 years old.
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Sheep and Goats
Roasted 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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Sheep and Goats
Roasted saddle of lamb with thyme
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
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Furred game
Saddle of hare 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.
Prefer a pairing with a wine aged 3 to 6 years old.
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Sheep and Goats
Saddle of lamb with thyme
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
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Veal
Sauteed veal with carrots
Prefer a pairing based on the stuffing.
Prefer a pairing with a wine aged 3 to 6 years old.
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Shellfish and Seafood
Scallops cassolette with porcini
Cassolette : individual container for presenting a dish.
Prefer a pairing with a wine aged 3 to 6 years old.
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Seafish
Sole fillets with red wine sauce
Red wine sauce : a rich sauce made with veal stock and red wine, blended with butter, shallots, bay leaf, pepper, and thyme.
Prefer a pairing with a wine aged 3 to 6 years old.
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