Food and wine pairing
Photo de Didriks (CC BY 2.0)
https://www.flickr.com/photos/dinnerseries/5958106389/
Vosne-Romanée
Still red wine(s)
Serve at 14-16°C or 57-61 °F.
Aging potential (estimation) : 8 to 15 years old.
This drink pairs well with 169 dishes:
Beef
Provençal-style beef estouffade
Estouffade : long cooking in liquid over low heat in a closed container.
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Sheep and Goats
Provençal-style sauteed lamb
Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.
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Beef
Rib steak with coarse salt and bone marrow
Rib steak : rib of beef with bone attached.
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Beef
Roast beef in puff pastry with mushrooms
Prefer a pairing with a wine aged 5 to 10 years old.
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Beef
Roast beef tournedos
Tournedos : a thick slice cut from the tenderloin (about one to two centimeters).
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Poultry
Roast duck demoiselle
Demoiselle : duck carcass brushed with duck fat, salt and pepper.
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Feathered game
Roast trushes with juniper berries
Prefer a pairing with a wine aged 5 to 10 years old.
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Feathered game
Roast young partridge
Young Partridge : under 8 months old.
Prefer a pairing with a wine aged 5 to 10 years old.
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Beef
Roasted beef tenderloin with black truffle sauce
Black truffle sauce : crème fraîche and veal stock to which diced black truffles and shallots are added.
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Beef
Roasted beef with black truffle sauce
Black truffle sauce : crème fraîche and veal stock to which diced black truffles and shallots are added.
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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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