Food and wine pairing

Lamb with spring vegetables and Soubise sauce

Photo de GrahamPics1 (CC BY 2.0)
https://www.flickr.com/photos/76526364@N06/7056591191/

Sheep and Goats

Lamb with spring vegetables and Soubise sauce

Spring vegetables : vegetables harvested before reaching full maturity.

Soubise sauce : béchamel with onion, butter, fresh cream, salt and pepper.

This dish pairs well with 8 drinks :

Echézeaux

Still red wine(s)

Serve at 15-17°C or 59-63 °F.

Can be drunk from : 5 years.

Aging potential (estimation) : 10 to 25 years old.

>dish info

Grands Echézeaux

Still red wine(s)

Serve at 14-16°C or 57-61 °F.

Can be drunk from : 5 years.

Aging potential (estimation) : 10 to 25 years old.

>dish info

La Grande Rue

Still red wine(s)

Serve at 15-17°C or 59-63 °F.

Can be drunk from : 4 years.

Aging potential (estimation) : 10 to 20 years old and more.

>dish info

La Romanée

Still red wine(s)

Serve at 15-17°C or 59-63 °F.

Can be drunk from : 5 years.

Aging potential (estimation) : 20 to 50 years old and more.

>dish info

La Tâche

Still red wine(s)

Serve at 15-17°C or 59-63 °F.

Can be drunk from : 5 years.

Aging potential (estimation) : 20 to 50 years old and more.

>dish info

Richebourg

Still red wine(s)

Serve at 15-17°C or 59-63 °F.

Can be drunk from : 8 years.

Aging potential (estimation) : 20 to 50 years old and more.

>dish info

Romanée Saint-Vivant

Still red wine(s)

Serve at 15-17°C or 59-63 °F.

Can be drunk from : 8 years.

Aging potential (estimation) : 20 to 50 years old and more.

>dish info

Romanée-Conti

Still red wine(s)

Serve at 15-17°C or 59-63 °F.

Can be drunk from : 8 years.

Aging potential (estimation) : 20 to 50 years old and more.

>dish info