Food and wine pairing
Photo de Sylvain Torchet (CC BY 2.0)
https://www.flickr.com/photos/135631483@N07/54240011345/
Saint-Estèphe
Still red wine(s)
Serve at 16-18°C or 61-64 °F.
Aging potential (estimation) : 10 to 30 years old and more for a 1855 classed growth.
This drink pairs well with 253 dishes:
Cheeses
Gouda Holland
Netherlands.
Pressed and uncooked cheese made from whole cow's milk.
> view all pairings
Beef
Grilled beef tournedos with peppercorn sauce
Peppercorn sauce : melted butter with shallots deglazed with Cognac, enhanced with crushed pepper, reduced veal stock, and heavy cream.
Prefer a pairing with a wine aged 6 to 20 years old.
> view all pairings
Beef
Grilled beef with bone marrow
Grilled beef on which we spread the marrow after cooking.
Prefer a pairing with a wine aged 6 to 20 years old.
> view all pairings
Beef
Grilled beef with peppercorn sauce
Peppercorn sauce : melted butter with shallots deglazed with Cognac, enhanced with crushed pepper, reduced veal stock, and heavy cream.
Prefer a pairing with a wine aged 6 to 20 years old.
> view all pairings
Beef
Grilled beef with pommes paillasson and peppercorn sauce
Pommes paillasson : pancake of grated and fried potatoes.
Peppercorn sauce : melted butter with shallots deglazed with Cognac, enhanced with crushed pepper, reduced veal stock, and heavy cream.
Prefer a pairing with a wine aged 6 to 20 years old.
> 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
Poultry
Grilled duck breast and gratin dauphinois
Gratin dauphinois : dish based on scalloped potatoes, garlic and fresh cream.
> view all pairings
Beef
Grilled entrecote with béarnaise sauce
Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.
Prefer a pairing with a wine aged 6 to 20 years old.
> view all pairings
Beef
Grilled entrecote with peppercorn sauce
Peppercorn sauce : melted butter with shallots deglazed with Cognac, enhanced with crushed pepper, reduced veal stock, and heavy cream.
Prefer a pairing with a wine of at least 8 years old.
> view all pairings
Beef
Grilled entrecote 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 of at least 8 years old.
> view all pairings
Sheep and Goats
Grilled lamb
Prefer a pairing with a wine aged 6 to 20 years old.
> view all pairings
Beef
Grilled rib steak with béarnaise sauce
Rib steak : rib of beef with bone attached.
Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.
Prefer a pairing with a wine aged 6 to 20 years old.
> view all pairings
Beef
Grilled rib steak with peppercorn sauce
Rib steak : rib of beef with bone attached.
Peppercorn sauce : melted butter with shallots deglazed with Cognac, enhanced with crushed pepper, reduced veal stock, and heavy cream.
Prefer a pairing with a wine aged 6 to 20 years old.
> view all pairings
Beef
Grilled steak with béarnaise sauce
Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.
Prefer a pairing with a wine aged 6 to 20 years old.
> view all pairings
Poultry
Guinea fowl salmis with cabbage
Salmis : game or poultry carcass reduction in spiced wine sauce.
> view all pairings
Furred game
Hare à la Cuillère with grilled bacon and chasseur sauce
A la cuillère : meat slow-cooked in a casserole dish (4 to 8 hours at 160°C), hollowed out and stuffed, then gratinéed before serving.
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.
> view all pairings
Furred game
Hare à la royale
A la royale : slow-cooked with red wine and Cognac and completely deboned.
> view all pairings