Savigny lès Beaune rouge

Cheeses

Schlossberger alt

Suisse. Bern. Zäziwil.

Pressed and cooked cheese made from raw cow's milk.

Ripening : 18 to 23 months.

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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 8 years old.

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Cheeses

Soumaintrain refined with blackcurrant and blackcurrant liqueur

France. Bourgogne-Franche-Comté.

Soumaintrain stuffed with blackcurrant berries soaked in blackcurrant liqueur.

Ripening : 2 to 3 days.

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Poultry

Spatchcock squab

Spatchcock : bird prepared for grilling or roasting by removing the backbone and sternum and flattening it out before cooking.

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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 3 to 5 years old.

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Poultry

Stuffed guinea fowl with chanterelle

Prefer a pairing with a light and fruity wine.

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Sheep and Goats

Stuffed pig's trotter with mushrooms

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Veal

Stuffed veal brisket

Prefer a pairing based on the stuffing.

Prefer a pairing with a wine aged 3 to 8 years old.

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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 8 years old.

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Veal

Veal chop Foyot

Foyot : white wine and veal stock reduced with shallot and butter.

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Veal

Veal chop in parchment

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Veal

Veal chop with chanterelles

Prefer a pairing with a light and fruity wine.

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Veal

Veal chop with cream sauce

Cream sauce : béchamel sauce with cream.

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Veal

Veal escalope with chanterelles

Prefer a pairing with a light and fruity wine.

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Veal

Veal escalope with cream sauce and chanterelle

Prefer a pairing with a light and fruity wine.

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Veal

Veal filet mignon with chanterelles

Prefer a pairing with a light and fruity wine.

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Veal

Veal fillet with chanterelles

Prefer a pairing with a young, fruity wine.

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Veal

Veal grenadine with chanterelle

Veal grenadine : Slice of meat cut from the tenderloin, prepared in the style of a tournedos.

Prefer a pairing with a light and fruity wine.

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Offal and tripe

Veal kidney with morels

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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 8 years old.

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Veal

Veal medallion with chanterelle

Medallion : piece of meat (3 to 4 cm thick) sliced from the tenderloin, prepared in the style of a tournedos.

Prefer a pairing with a light and fruity wine.

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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 8 years old.

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Veal

Veal roast with chanterelles

Prefer a pairing with a young, fruity wine.

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Offal and tripe

Veal sweetbreads with chanterelle

Prefer a pairing with a young, fruity wine.

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Food and wine pairing