Food and wine pairing
Photo de Your Travel to Spain (CC BY 2.0)
https://www.flickr.com/photos/madridsensations/7831635058/
Saint-Joseph rouge
Still red wine(s)
Serve at 16-18°C or 61-64 °F.
Aging potential (estimation) : 3 to 10 years old.
Synonyms
- Saint-Joseph red wine
This drink pairs well with 250 dishes:
Poultry
Duck a l'orange
A l'orange : sauce with orange juice, duck liver and orange liqueur.
> view all pairings
Poultry
Duck Apicius
Duck cooked in broth and marinated in honey and spices.
Served with dates and apples.
Prefer a pairing with a wine with soft tannins.
> view all pairings
Poultry
Duck breast with green peppercorn sauce
Green peppercorn sauce : melted butter with shallots deglazed with Cognac and reduced, then combined with pepper green, reduced veal stock and cream.
> view all pairings
Poultry
Duck breast with red fruits
Prefer a pairing with a wine over 3 years old.
> view all pairings
Poultry
Duck breast with roasted figs
Prefer a pairing with a wine under 5 years old.
> view all pairings
Main courses
Eel matelote
Matelote : red wine reduction with fish stock and mushrooms.
> view all pairings
Beef
Entrecote winegrower's style
Vigneronne sauce : red wine reduction with shallots and butter.
> view all pairings
Cheeses
Epoisses
France. Bourgogne-Franche-Comté.
Soft-ripened cheese made from raw cow's milk with a marc de Bourgogne washed rind.
> view all pairings
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 1 to 4 years old.
> view all pairings
Poultry
Fattened chicken in demi-deuil with albufera sauce
Demi-deuil : slices of truffle inserted between skin and flesh to infuse the aroma.
Albufera sauce : supreme sauce (cream of poultry and/or veal reduced and added with cream) supplemented with meat glaze and sometimes duck foie gras and Port wine.
Prefer a pairing with a wine aged 1 to 4 years old.
> view all pairings
Hot Starters
Ficelle picarde
France. Hauts-de-France. Aisne. Oise. Somme. (Picardy).
Crêpe filled with a preparation of mushrooms, crème fraîche, York ham with shallot, nutmeg, onion and topped with grated Emmental cheese
> view all pairings
Cheeses
Grana Padano Riserva
Italy. Po River Valley.
Pressed and uncooked cheese made from raw cow's milk with a natural rind.
Ripening : over 20 months.
Prefer a pairing with a wine with soft tannins.
> view all pairings
Sauces
Green peppercorn sauce
Green peppercorn sauce : melted butter with shallots deglazed with Cognac and reduced, then combined with pepper green, reduced veal stock and cream.
> view all pairings