Food and wine pairing
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Savigny lès Beaune rouge
Still red wine(s)
Serve at 14-16°C or 57-61 °F.
Aging potential (estimation) : 8 to 12 years old.
Synonyms
- Savigny lès Beaune red wine
This drink pairs well with 146 dishes:
Cheeses
Écume De Wimereux
France. Hauts-de-France. Pas de Calais.
Double cream soft-ripened cheese made from raw cow's milk with a bloomy rind.
Ripening : 2 to 3 weeks.
Prefer a pairing with a wine aged 3 to 5 years old.
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Cheeses
Fat bottom girl
United States. California.
Pressed and uncooked cheese made from raw sheep's milk with a washed rind with an orange color.
Ripening : 3 to 4 months.
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Poultry
Fattened chicken en vessie
En vessie : meat poach in pork bladder. Like cooking under vacuum.
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Poultry
Fattened chicken with cream sauce
Cream sauce : béchamel sauce with cream.
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Cheeses
Feuille de Dreux
France. Centre-Val de Loire. Eure et Loir. Soft-ripened cow's milk cheese with a bloomy rind.
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Feathered game
Flambé woodcock
Prefer a pairing with a wine aged 3 to 8 years old.
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Offal and tripe
Flambéed veal kidney
Prefer a pairing with a wine aged 3 to 8 years old.
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Pizza, Quiche, Tart, Pie
Flamiche
France. Hauts-de-France. Aisne. Oise. Somme. (Picardy).
Puff pastry tart with leeks and cream.
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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.
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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.
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Beef
Grilled beef 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.
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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.
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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.
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Beef
Grilled entrecote 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.
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Seafish
Grilled pavé of tuna with herbs
Prefer a pairing with a wine aged 3 to 5 years old.
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Seafish
Grilled tuna with herbs
Prefer a pairing with a wine aged 3 to 5 years old.
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Beef
Hanger steak with shallots
Prefer a pairing based on the stuffing.
Prefer a pairing with a wine aged 3 to 8 years old.
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Sheep and Goats
Lamb fricassee
Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.
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Sheep and Goats
Lamb navarin
Navarin : stew.
Prefer a pairing with a wine aged 3 to 8 years old.
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