Food and wine pairing ideas

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.

Can be drunk from : 5 years, 8 years at least for a 1855 classed growth.

Aging potential (estimation) : 10 to 20 years old and more for a Grand cru classé.

This drink pairs well with 100 dishes:

Furred game

Venison fillet 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 Grand cru classé.

Prefer a pairing with a wine over 10 years old.

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Cured Meats

Wild boar pâté

Served cold or at room temperature.

Prefer a pairing with a fruity wine with soft tannins.

Prefer a pairing with a wine aged 5 to 10 years old.

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Mushrooms, Vegetables, Pasta and Rice

Wild mushroom risotto

Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.

Prefer a pairing with a wine of at least 8 years old, 10 years at least for a Grand cru classé.

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Main courses

Young wild boar daube

Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.

Prefer a pairing with a wine aged 5 to 10 years old.

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