Food and wine pairing
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Saint-Émilion Grand cru
Still red wine(s)
Serve at 16-18°C or 61-64 °F.
Aging potential (estimation) : 10 to 20 years old and more for a Grand cru classé.
This drink pairs well with 100 dishes:
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 fruity wine with soft tannins.
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Main courses
Beef cheek and black truffle hachis parmentier
Hachis parmentier : Mashed potato combined with diced meat. French equivalent of cottage or shepherd's pie.
Prefer a pairing with a Grand cru classé.
Prefer a pairing with a wine over 10 years old.
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Beef
Beef cooked on a string
On a string : method of cooking meat suspended by a string in the center of a container, without touching the bottom.
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Beef
Beef fillet with duck foie gras and porcini
Prefer a pairing with a fruity wine with soft tannins.
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Beef
Beef tenderloin with black truffles en croûte
Prefer a pairing with a wine of at least 8 years old.
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Beef
Beef tournedos with bone marrow
Tournedos : a thick slice cut from the tenderloin (about one to two centimeters).
Prefer a pairing with a wine aged 5 to 10 years old.
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Beef
Beef tournedos with duck foie gras and porcini
Tournedos : a thick slice cut from the tenderloin (about one to two centimeters).
Prefer a pairing with a fruity wine with soft tannins.
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Beef
Beef Wellington
Beef fillet in puff pastry with spices such as curry or ginger.
Prefer a pairing with a wine aged 5 to 10 years old.
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Seafish
Bordeaux style lamprey
France. Nouvelle-Aquitaine. Gironde.
Fish cooked in a red wine sauce mixed with its blood and served with garlic croutons.
Prefer a pairing with a wine aged 5 to 8 years old.
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Mushrooms, Vegetables, Pasta and Rice
Bordeaux-style porcini mushrooms
Porcini mushrooms sautéed in olive oil with chopped shallots and breadcrumbs.
Prefer a pairing with a wine aged 5 to 10 years old.
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Cheeses
Chaource
France. Grand est. Aube.
Soft-ripened cheese made from whole cow’s milk with a bloomy rind.
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Pizza, Quiche, Tart, Pie
Duck pithivier
Puff pastry pie filled with duck confit, duck foie gras, mushrooms, onions, and a touch of whisky.
Prefer a pairing with a fruity wine with soft tannins.
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Main courses
Eel matelote
Matelote : red wine reduction with fish stock and mushrooms.
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Poultry
Fattened chicken en demi-deuil
Demi-deuil : slices of truffle inserted between skin and flesh to infuse the aroma.
Prefer a pairing with a wine aged 5 to 10 years old.
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