Food and wine pairing
Photo de Martha Jimenez (CC BY-SA 2.0)
https://www.flickr.com/photos/97031851@N02/11057759595/
Saint-Julien
Still red wine(s)
Serve at 15-17°C or 59-63 °F.
Aging potential (estimation) : 10 to 25 years old and more for a 1855 classed growth.
This drink pairs well with 207 dishes:
Beef
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 5 to 15 years old.
> view all pairings
Poultry
Fattened chicken with black truffle
Prefer a pairing with a wine aged 5 to 15 years old.
> view all pairings
Veal
Fricandeau of veal
Fricandeau : thin slice of veal larded and braised or pan-fried.
> view all pairings
Poultry
Goose foie gras
Served cold.
Prefer a pairing with a wine aged 6 to 10 years old.
> view all pairings
Cheeses
Grayson
United States. Virginia.
Soft-ripened cheese made from cow’s milk with a natural rind orange-colored.
> view all pairings
Cheeses
Green Dirt Farm's Ruby
United States. Minnesota.
Soft cheese made from pasteurized sheep's and cow's milk and a bloomy rind.
Ripening : 2 to 6 weeks.
> 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 5 to 15 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 5 to 15 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 5 to 15 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 5 to 15 years old.
> 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 5 to 15 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 aged 5 to 15 years old.
> view all pairings
Beef
Grilled hanger steak with marchand de vin butter
Rib steak : rib of beef with bone attached. Marchand de vin butter : reduction of red wine with shallots mixed with butter.
> view all pairings
Sheep and Goats
Grilled lamb
Prefer a pairing with a wine aged 5 to 15 years old.
> view all pairings
Shellfish and Seafood
Grilled lobster over vine shoots
Prefer a pairing with a young and fruity wine with soft tannins.
> 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 5 to 15 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 5 to 15 years old.
> view all pairings