Food and wine pairing
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Saint-Mont rouge
Still red wine(s)
Serve at 15-17°C or 59-63 °F.
Aging potential (estimation) : 5 to 10 years old.
Synonyms
- Saint-Mont red wine
This drink pairs well with 72 dishes:
Sheep and Goats
Roasted lamb chops
Prefer a pairing with a wine aged 2 to 5 years old.
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Sheep and Goats
Roasted lamb fillet
Prefer a pairing with a wine aged 2 to 5 years old.
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Sheep and Goats
Roasted lamb noisette
Noisette : round-shaped piece of meat taken from the leg, loin, or rack.
Prefer a pairing with a wine aged 2 to 5 years old.
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Sheep and Goats
Roasted leg of lamb
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Prefer a pairing with a wine aged 2 to 5 years old.
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Sheep and Goats
Roasted rack of lamb
Prefer a pairing with a wine aged 2 to 5 years old.
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Sheep and Goats
Roasted saddle of lamb with potatoes
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
Prefer a pairing with a wine aged 2 to 5 years old.
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Sheep and Goats
Roasted shoulder of lamb
Prefer a pairing with a wine aged 2 to 5 years old.
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Salads
Salade périgourdine
France. Nouvelle-Aquitaine. Dordogne (Périgord).
Mixed salad made with croutons, confit or dried duck gizzards, duck breast, walnuts, leafy greens, and tomatoes.
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Sheep and Goats
Spit-roasted knuckle of lamb
Knuckle of lamb : cut of meat located beneath the leg (gigot), surrounding the shinbone of the hind leg.
Prefer a pairing with a wine aged 2 to 5 years old.
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Sheep and Goats
Spit-roasted leg of lamb
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Prefer a pairing with a wine aged 2 to 5 years old.
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Veal
Stuffed veal brisket
Prefer a pairing based on the stuffing.
Prefer a pairing with a wine over 4 years old.
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Main courses
Wild boar daube
Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.
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