Food and wine pairing
Photo de Didriks (CC BY 2.0)
https://www.flickr.com/photos/dinnerseries/19391652649/
Volnay
Still red wine(s)
Serve at 14-16°C or 57-61 °F.
Aging potential (estimation) : 3 to 8 years old.
This drink pairs well with 254 dishes:
Poultry
Roasted capon en demi-deuil
Demi-deuil : slices of truffle inserted between skin and flesh to infuse the aroma.
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Furred game
Roasted doe fillet with huntsman sauce
Huntsman sauce : poivrade sauce thickened with cream, blood, and redcurrant jelly.
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Poultry
Roasted duck with spring vegetables
Spring vegetables : vegetables harvested before reaching full maturity.
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Sheep and Goats
Roasted lamb chops with herbs
Prefer a pairing with a wine of at least 4 years old.
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Sheep and Goats
Roasted leg of lamb
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
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Sheep and Goats
Roasted leg of lamb with potatoes
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
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Feathered game
Roasted pheasant
Prefer a pairing with a wine of at least 5 years old.
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Sheep and Goats
Roasted rack of lamb with herbs
Prefer a pairing with a wine of at least 4 years old.
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Sheep and Goats
Roasted rack of lamb with Pont-Neuf potatoes
Pont-Neuf potatoes : rectangular potatoes cut like big french fries and fried in oil twice.
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Beef
Roasted rib steak with fleur de sel
Rib steak : rib of beef with bone attached.
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Beef
Roasted rib steak with mushrooms
Rib steak : rib of beef with bone attached.
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Sheep and Goats
Roasted saddle of lamb with potatoes
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
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