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Food and wine pairing

Beef cheek and black truffle hachis parmentier

Photo de Pierre-Antoine Caisso (CC0 1.0) Unsplash.com
https://unsplash.com/fr/photos/pot-en-verre-transparent-avec-creme-jaune-et-blanche-g3E0OzdydF4

Main courses

Beef cheek and black truffle hachis parmentier

Hachis parmentier : Mashed potato combined with diced meat. French equivalent of cottage or shepherd's pie.

Synonyms

  • Beef cheek and black truffle cottage pie
  • Beef cheek and black truffle parmentier
  • Beef cheek and black truffle shepherd's pie

See also:

This dish pairs well with 4 drinks :

Côte Rôtie

Côte Rôtie
Still red wine(s)

Serve at 16-18°C or 61-64 °F.

Can be drunk from : 5 years.
Aging potential (estimation) : 10 to 20 years old.
>dish info

Madiran

Madiran
Still red wine(s)

Serve at 16-18°C or 61-64 °F.

Can be drunk from : 2 years.
Aging potential (estimation) : 8 to 12 years old.
>dish info

Pomerol

Pomerol
Still red wine(s)

Serve at 16-18°C or 61-64 °F.

Can be drunk from : 5 years.
Aging potential (estimation) : 10 to 20 years old.
Prefer a pairing with a wine of at least 10 years old.
>dish info

Saint-Émilion Grand cru

Saint-Émilion Grand cru
Still red wine(s)

Serve at 16-18°C or 61-64 °F.

Can be drunk from : 5 years, 8 years at least for a 1855 classed growth.
Aging potential (estimation) : 10 to 20 years old and more for a Grand cru classé.
Prefer a pairing with a Grand cru classé.
Prefer a pairing with a wine over 10 years old.
>dish info