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
Le Gruyère
Switzerland. Bern. Fribourg. Jura. Neuchâtel. Vaud.
Pressed and cooked cheese made from raw cow’s milk with few or no holes.
Ripening : 6 to 9 months.
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Cheeses
Le Gruyère bio réserve
Switzerland. Bern. Fribourg. Jura. Neuchâtel. Vaud.
Pressed and cooked cheese made from raw cow’s milk with few or no holes and complying with the requirements of the « Bio Suisse » label.
Ripening : 10 months minimum.
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Cheeses
Le Gruyère réserve
Switzerland. Bern. Fribourg. Jura. Neuchâtel. Vaud.
Pressed and cooked cheese made from raw cow’s milk with few or no holes.
Ripening : 10 months minimum.
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Pizza, Quiche, Tart, Pie
Meat pie
Prefer a pairing based on the stuffing.
Prefer a pairing with a wine aged 3 to 8 years old.
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Seafish
Monkfish in 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 8 years old.
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Cheeses
Morbier
France. Bourgogne-Franche-Comté. Jura.
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 : 45 days minimum.
Serve with the most mature cheeses.
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Main courses
Morvandelle pote
Mixture of pork and charcuterie with carrots, green cabbage, turnips, leeks, and potatoes cooked in broth for several hours in a casserole dish.
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Cheeses
Oka ashed
Canada. Quebec.
Pressed and uncooked cheese made from pasteurized cow's milk with a washed rind and crossed in the center by a thin line of ash from ash tree.
Serve with the most mature cheeses.
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Pork
Parsley ham
Ham sliced into cubes, cooked in a Burgundy white wine broth with mustard and wine vinegar, enveloped in a parsley gelée and flavored (with onion, shallot, thyme, bay leaf, garlic, etc).
Prefer a pairing with a wine aged 3 to 5 years old.
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Feathered game
Partridge with cabbage
Prefer a pairing with a wine aged 3 to 8 years old.
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Poultry
Peking duck
To glaze : to spread honey over the skin of an animal before cooking in order to achieve a crispy and sweet texture with a shiny appearance.
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Sauces
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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Main courses
Pot-au-feu
French beef stew with vegetables (carrot, turnip, leek, potato, celeriac, onion, , etc) and spices (bouquet garni and clove).
Prefer a pairing with a wine aged 3 to 8 years old.
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Veal
Pozharsky veal cutlet
Pojarski : meatball with breadcrumbs, cream, and eggs, pan-fried until golden.
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