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:
Poultry
Glazed fattened chicken with sweet spices
To glaze : to spread honey over the skin of an animal before cooking in order to achieve a crispy and sweet texture with a shiny appearance.
Sweet spices : star anise, cinnamon, cardamom, clove, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor, a warm or aromatic complexity, sometimes slightly spicy, but never harsh, burning, or strong.
Prefer a pairing with a fruity wine with soft tannins.
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Beef
Grilled hanger steak and coal roasted potatoes
Coal-roasted : the food is grilled over or in contact with glowing coals (barbecue or wood fire) to achieve a smoky, grilled flavor.
By extension, it can also refer to braising.
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Poultry
Guinea fowl with white grapes
Prefer a pairing with a wine aged 5 to 10 years old.
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Beef
Hanger steak with shallots
Prefer a pairing with a wine aged 5 to 10 years old.
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Furred game
Hare à la royale
A la royale : slow-cooked with red wine and Cognac and completely deboned.
Prefer a pairing with a wine of at least 10 years old.
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Furred game
Hare saupiquet
Saupiquet sauce : spicy sauce made of berries, spices, herbs, onions and/or bay leaves mixed with liver and blood from game, bread, wine, vinegar.
Prefer a pairing with a Grand cru classé.
Prefer a pairing with a wine of at least 8 years old.
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Furred game
Jugged hare a la royale
Civet cooked in red wine sauce with garlic and shallots, then thickened with blood.
Prefer a pairing with a wine aged 5 to 10 years old.
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Salads
Landaise salad
France. Nouvelle-Aquitaine. Landes.
Mixed salad made with asparagus, foie gras, duck gizzards, cured ham, smoked duck breast, corn, frisée lettuce, pine nuts, and tomatoes.
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Desserts and Sweet Courses
Macarons of Saint-Emilion
Sweet meringue-based confection made with egg whites, sugar, almonds, and bitter almonds.
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Cheeses
Mimolette
France. Hauts-de-France. Nord. Pas-de-Calais.
Pressed and uncooked cheese made from cow's milk colored with annatto.
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Seafish
Monkfish stew with red butter sauce
Red butter sauce : shallots and red wine with butter.
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Pizza, Quiche, Tart, Pie
Morel mushroom pie
Prefer a pairing with a wine aged 5 to 10 years old.
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Mushrooms, Vegetables, Pasta and Rice
Mushroom fricassee
Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.
Prefer a pairing with a wine aged 5 to 10 years old.
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