Santenay Premier cru rouge

Appetizers and Amuse-bouches

Arancini al ragù

Italy. Sicilia.

Breaded and fried rice balls or cones, 8 to 12 cm in diameter, filled with ragù (meat in tomato sauce) and peas.

Served hot.

> view all pairings

Cheeses

Ashbrook

United States. Vermont.

Pressed and uncooked cheese made from raw cow's milk with a washed rind and crossed in the center by a thin line of ash from ash tree.

Ripening : 3 months.

Prefer a pairing with a young wine.

> view all pairings

Beef

Barbecued rib of beef

Rib steak : rib of beef with bone attached.

> view all pairings

Mushrooms, Vegetables, Pasta and Rice

Beef cannelloni

Minced beef or pork hash.

> view all pairings

Beef

Beef tongue with sauce ravigote

Ravigote sauce : cold or hot acidic sauce based on velouté or vinaigrette with capers, egg yolks, shallots or onion and aromatic herbs (chervil, tarragon, parsley).

> view all pairings

Beef

Beef tournedos with bordelaise sauce

Tournedos : a thick slice cut from the tenderloin (about one to two centimeters).

Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.

> view all pairings

Beef

Bordeaux style entrecote

Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.

> view all pairings

Veal

Braised cushion of veal

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid while avoiding any evaporation, over low heat and covered.

> view all pairings

Poultry

Bresse fattened chicken en demi deuil

Demi-deuil : slices of truffle inserted between skin and flesh to infuse the aroma.

> view all pairings

Cheeses

Brie

France. Île-de-France. Seine-et-Marne. Brie.

Soft-ripened cow's milk cheese with a bloomy rind.

Prefer a pairing with a young, fruity wine.

> view all pairings

Cured Meats

Caillette with herbs

France. Auvergne-Rhône-Alpes. Ardèche.

Type of pâté made with pork meat, Swiss chard, spinach or salad greens, chopped herbs and wrapped in pig's caul fat. It may also contain garlic, alcohol, spices, egg, chestnuts, nuts…

Served hot or cold.

> view all pairings

Sheep and Goats

Champvallon style Lamb chop

Champvallon : baked between two layers of potatoes with poultry broth.

> view all pairings

Beef

Chateaubriand

Chateaubriand : cut of meat in the tenderloin filet with a thickness of 4 to 8 cm cut.

> view all pairings

Poultry

Chicken with wine vinegar

> view all pairings

Poultry

Cold confit of goose

> view all pairings

Poultry

Confit duck leg

> view all pairings

Poultry

Coq au vin

Wine stewed chicken.

> view all pairings

Cured Meats

Country style terrine

Pâté made with coarsely chopped ingredients such as pork, flavored with herbs and spices, and cooked in a terracotta dish.

Served cold or at room temperature.

> view all pairings

Poultry

Duck aiguillette with honey

Aiguillette : thin slice cut lengthwise from a poultry breast.

> view all pairings

Poultry

Duckling Montmorency

Duckling served with a sauce made from poultry velouté and Montmorency cherries.

> view all pairings

Poultry

Fattened chicken en vessie

En vessie : meat poach in pork bladder. Like cooking under vacuum.

> view all pairings

Mushrooms, Vegetables, Pasta and Rice

Fettucine Alfredo with mushrooms

Fetuccine Alfredo : Pasta dish made with long pasta mixed with butter and Parmesan cheese.

> view all pairings

Main courses

Fondue bourguignonne

Dish of beef fried in oil, served with various sauces (ketchup, mayonnaise, béarnaise sauce, tartar sauce, Worcestershire sauce, etc.).

> view all pairings

Beef

Grilled beef

> view all pairings

Food and wine pairing