Food and wine pairing
Photo de Didriks (CC BY 2.0)
https://www.flickr.com/photos/dinnerseries/5958104257/
Vougeot rouge
Still red wine(s)
Serve at 14-16°C or 57-61 °F.
Aging potential (estimation) : 5 to 10 years old.
Synonyms
- Vougeot red wine
This drink pairs well with 71 dishes:
Beef
Grilled rib steak
Rib steak : rib of beef with bone attached.
Prefer a pairing with a wine aged 3 to 6 years old.
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Poultry
Guinea fowl salmis
Salmis : game or poultry carcass reduction in spiced wine sauce.
Prefer a pairing with a wine aged 3 to 6 years old.
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Beef
Hachis parmentier
Mashed potato combined with diced meat. French equivalent of cottage or shepherd's pie.
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Pork
Ham with wine lees
France. Bourgogne-Franche-Comté.
Ham that has been macerated in Burgundy wine lees for three to five weeks..
Served cold as an appetizer or as a starter.
Prefer a pairing with a wine aged 3 to 6 years old.
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Furred game
Hare à la royale
A la royale : slow-cooked with red wine and Cognac and completely deboned.
Prefer a pairing with a wine aged 3 to 6 years old.
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Furred game
Haunch of venison with huntsman sauce
Haunch : leg.
Huntsman sauce : poivrade sauce thickened with cream, blood, and redcurrant jelly.
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Furred game
Jugged young wild boar
Prefer a pairing with a wine aged 3 to 6 years old.
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Cheeses
Langres
France. Grand Est. Haute-Marne. Vosges. Bourgogne-Franche-Comté. Côte-d'Or.
Soft-ripened cow's milk cheese with a washed rind.
Ripening : 15 to 18 days.
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Cheeses
Livarot
France. Normandy.
Soft-ripened cheese made from cow's milk with a washed rind orange-colored and square shape.
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Sauces
Madeira sauce
Madeira sauce : demi-glace (reduced brown stock) with Madeira.
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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).
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Beef
Pastel de papa
Argentina.
A dish consisting of a layer of seasoned ground beef (onion, bell pepper, tomato) covered with a layer of mashed potatoes and the whole is usually topped with grated cheese and baked until golden.
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Feathered game
Pheasant in chartreuse of vegetables
Chartreuse : a dish cooked in a bain-marie, made of braised cabbage (or other vegetables) layered alternately with meat to create a contrast of colors.
Prefer a pairing with a wine aged 3 to 6 years old.
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Feathered game
Pheasant with cabbage
Prefer a pairing with a wine aged 3 to 6 years old.
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Poultry
Pigeon with sweet spices
Sweet spices : star anise, cinnamon, cardamom, clove, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor, a warm or aromatic complexity, sometimes slightly spicy, but never harsh, burning, or strong.
Prefer a pairing with a wine of at least 5 years old.
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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 3 to 6 years old.
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