Food and wine pairing
Photo de Dusty Davidson (CC BY 2.0)
https://www.flickr.com/photos/dustyd/7226699684/
Saint-Georges Saint-Émilion
Still red wine(s)
Serve at 15-17°C or 59-63 °F.
Aging potential (estimation) : 5 to 10 years old.
This drink pairs well with 95 dishes:
Veal
Axoa
Basque Country.
Stew with shredded beef, onions, tomatoes sauté and flavoured with red Espelette pepper.
> view all pairings
Beef
Beef axoa
Basque Country.
Specialty made with beef, onions, sautéed tomatoes, and seasoned with Espelette pepper.
> view all pairings
Beef
Beef estouffade
Estouffade : long cooking in liquid over low heat in a closed container.
> view all pairings
Beef
Beef tenderloin with black truffles
Prefer a pairing with a developed wine.
> view all pairings
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 3 to 6 years old.
> view all pairings
Beef
Beef tournedos with duck foie gras and black truffle
Tournedos : a thick slice cut from the tenderloin (about one to two centimeters).
Prefer a pairing with a developed wine.
> view all pairings
Beef
Beef Wellington
Beef fillet in puff pastry with spices such as curry or ginger.
Prefer a pairing with a wine aged 3 to 6 years old.
> view all pairings
Mushrooms, Vegetables, Pasta and Rice
Black truffle
Prefer a pairing with a wine aged 5 to 10 years old.
> view all pairings
Mushrooms, Vegetables, Pasta and Rice
Black truffle cooked in ashes
Prefer a pairing with a developed wine.
> view all pairings
Sauces
Black truffle sauce
Black truffle sauce : crème fraîche and veal stock to which diced black truffles and shallots are added.
Prefer a pairing with a wine aged 5 to 10 years old.
> view all pairings
Poultry
Black truffle stuffed turkey
Prefer a pairing with a wine aged 5 to 10 years old.
> view all pairings
Mushrooms, Vegetables, Pasta and Rice
Black truffled potato cake
Prefer a pairing with a wine aged 5 to 10 years old.
> view all pairings
Beef
Bordeaux style entrecote with porcini mushrooms
Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.
Pairing with a dominant Cabernet-sauvignon grape.
> view all pairings
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 3 to 6 years old.
> view all pairings
Main courses
Chicken raviole and consommé with black truffle
Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.
Prefer a pairing with a developed wine.
> view all pairings
Poultry
Chicken supreme with black truffle
Poultry supreme : all the white meat from the breast and wings of poultry.
Prefer a pairing with a developed wine.
> view all pairings
Poultry
Confit duck leg and gratin dauphinois
Gratin dauphinois : dish based on scalloped potatoes, garlic and fresh cream.
> view all pairings
Poultry
Confit duck leg with Sarlat style potatoes
Sarlat style potatoes : potatoes cooked in duck fat with garlic and parsley.
> view all pairings
Poultry
Duck breast and gratin dauphinois
Gratin dauphinois : dish based on scalloped potatoes, garlic and fresh cream.
> view all pairings