Food and wine pairing
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Santenay rouge
Still red wine(s)
Serve at 14-16°C or 57-61 °F.
Aging potential (estimation) : 5 to 10 years old.
Synonyms
- Santenay red wine
This drink pairs well with 100 dishes:
Sheep and Goats
Roasted lamb noisette
Noisette : round-shaped piece of meat taken from the leg, loin, or rack.
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Sheep and Goats
Roasted rack of lamb with persillade sauce
Persillade sauce : blend of chopped parsley and garlic mixed with breadcrumbs and/or olive oil and vinegar.
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Furred game
Roasted venison with huntsman sauce
Huntsman sauce : poivrade sauce thickened with cream, blood, and redcurrant jelly.
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Furred game
Saddle of hare with poivrade sauce
Poivrade sauce : mirepoix (carrot, onion, celery) with butter, bacon bits, aromatics (bay leaf, thyme), white wine, vinegar, with a veal or game stock and black peppercorns.
Prefer a pairing with a wine aged 3 to 6 years old.
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Veal
Sauteed veal with carrots
Prefer a pairing based on the stuffing.
Prefer a pairing with a wine aged 3 to 6 years old.
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Shellfish and Seafood
Scallops cassolette with porcini
Cassolette : individual container for presenting a dish.
Prefer a pairing with a wine aged 3 to 6 years old.
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Seafish
Sole fillets with red wine sauce
Red wine sauce : a rich sauce made with veal stock and red wine, blended with butter, shallots, bay leaf, pepper, and thyme.
Prefer a pairing with a wine aged 3 to 6 years old.
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Furred game
Spit-roasted wild boar
Prefer a pairing with a young wine (3-5 years).
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Veal
Stuffed veal brisket
Prefer a pairing based on the stuffing.
Prefer a pairing with a wine aged 3 to 6 years old.
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Mushrooms, Vegetables, Pasta and Rice
Tomato soufflé with ham
Tomato soufflé : tomato stuffed with a mixture of beaten egg, Bechamel and cheese.
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Pork
Tonkatsu
Japan.
Breaded and fried pork cutlet served with shredded cabbage, Worcestershire sauce and karashi (Chinese mustard).
Dish usually served with rice and miso soup.
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Freshwater fish
Trout with red wine sauce
Red wine sauce : a rich sauce made with veal stock and red wine, blended with butter, shallots, bay leaf, pepper, and thyme.
Prefer a pairing with a wine aged 3 to 6 years old.
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Veal
Veal chop with gremolata
Gremolata : chopped parsley with garlic and grated lemon zest.
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Offal and tripe
Veal kidney with mustard sauce
Mustard sauce : hollandaise sauce with mustard.
Prefer a pairing with a wine aged 3 to 6 years old.
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Veal
Veal roast Orloff
Orloff : cooked veal sliced and covered with a sauce Soubise mixed with chopped mushrooms and onion puree (no cheese in the recipe).
Served hot.
Prefer a pairing based on the stuffing.
Prefer a pairing with a wine aged 3 to 6 years old.
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Veal
Wiener schnitzel with noisette potatoes
Pommes noisettes : potato balls fried in butter or oil.
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