Food and wine pairing

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Veal

Stuffed veal brisket

This dish pairs well with 32 drinks :

Aloxe-Corton rouge

Still red wine(s)

Serve at 15-18°C or 59-64 °F.

Can be drunk from : 5 years.

Aging potential (estimation) : 10 to 15 years old.

Prefer a pairing based on the stuffing.

Prefer a pairing with a wine aged 5 to 10 years old.

>dish info

Auxey-Duresses rouge

Still red wine(s)

Serve at 15-16°C or 59-61 °F.

Can be drunk from : 4 years.

Aging potential (estimation) : 5 to 10 years old.

Prefer a pairing based on the stuffing.

Prefer a pairing with a wine aged 4 to 10 years old.

>dish info

Beaune Premier cru rouge

Still red wine(s)

Serve at 15-16°C or 59-61 °F.

Can be drunk from : 5 years.

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

Prefer a pairing based on the stuffing.

Prefer a pairing with a wine aged 5 to 10 years old.

>dish info

Bergerac rouge

Still red wine(s)

Serve at 15-17°C or 59-63 °F.

Can be drunk from : 1 year.

Aging potential (estimation) : 7 to 10 years old.

Prefer a pairing based on the stuffing.

Prefer a pairing with a wine aged 3 to 6 years old.

>dish info

Bordeaux supérieur rouge

Still red wine(s)

Serve at 15-17°C or 59-63 °F.

Can be drunk as soon as it is marketed.

Aging potential (estimation) : 3 to 5 years old.

Prefer a pairing based on the stuffing.

Prefer a pairing with a wine aged 2 to 4 years old.

>dish info

Bourgueil rouge

Still red wine(s)

Serve at 14-17°C or 57-63 °F.

Can be drunk from : 2 years.

Aging potential (estimation) : 5 to 10 years old.

Prefer a pairing based on the stuffing.

Prefer a pairing with a wine aged 2 to 4 years old.

>dish info

Buzet rouge

Still red wine(s)

Serve at 15-17°C or 59-63 °F.

Can be drunk from : 2 years.

Aging potential (estimation) : 5 to 10 years old.

Prefer a pairing based on the stuffing.

Prefer a pairing with a wine aged 2 to 6 years old.

>dish info

Chorey-lès-Beaune rouge

Still red wine(s)

Serve at 14-16°C or 57-61 °F.

Can be drunk from : 1 year.

Aging potential (estimation) : 4 to 8 years old.

Prefer a pairing based on the stuffing.

Prefer a pairing with a wine aged 1 to 4 years old.

>dish info

Corton Grand cru rouge

Still red wine(s)

Serve at 14-16°C or 57-61 °F.

Can be drunk from : 8 years.

Aging potential (estimation) : 15 to 20 years old and more.

Prefer a pairing based on the stuffing.

Prefer a pairing with a wine aged 8 to 15 years old.

>dish info

Côte de Beaune rouge

Still red wine(s)

Serve at 14-16°C or 57-61 °F.

Can be drunk from : 1 year.

Aging potential (estimation) : 3 to 6 years old.

Prefer a pairing based on the stuffing.

Prefer a pairing with a wine aged 1 to 3 years old.

>dish info

Côte de Nuits Villages rouge

Still red wine(s)

Serve at 13-15°C or 55-59 °F.

Can be drunk from : 5 years.

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

Prefer a pairing based on the stuffing.

Prefer a pairing with a young wine.

>dish info

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.

Prefer a pairing based on the stuffing.

>dish info

Côtes de Bordeaux rouge

Still red wine(s)

Serve at 16-18°C or 61-64 °F.

Can be drunk from : 1 year.

Aging potential (estimation) : 4 to 8 years old.

Prefer a pairing based on the stuffing.

Prefer a pairing with a wine aged 1 to 3 years old.

>dish info

Crozes-Hermitage rouge

Still red wine(s)

Serve at 16-18°C or 61-64 °F.

Can be drunk from : 1 year.

Aging potential (estimation) : 3 to 6 years old.

Prefer a pairing based on the stuffing.

>dish info

Gaillac blanc

Still white wine(s)

Serve at 08-10°C or 46-50 °F.

Can be drunk as soon as it is marketed.

Aging potential (estimation) : 1 to 2 years old.

Prefer a pairing based on the stuffing.

>dish info

Marsannay blanc

Still white wine(s)

Serve at 11-13°C or 52-55 °F.

Can be drunk from : 1 year.

Aging potential (estimation) : 3 to 8 years old.

Prefer a pairing based on the stuffing.

>dish info

Meursault blanc

Still white wine(s)

Serve at 12-14°C or 54-57 °F.

Can be drunk from : 4 years.

Aging potential (estimation) : 7 to 12 years old.

Prefer a pairing based on the stuffing.

>dish info

Meursault rouge

Still red wine(s)

Serve at 14-16°C or 57-61 °F.

Can be drunk from : 2 years.

Aging potential (estimation) : 5 to 8 years old.

Prefer a pairing based on the stuffing.

Prefer a pairing with a wine aged 2 to 6 years old.

>dish info

Monthélie rouge

Still red wine(s)

Serve at 14-16°C or 57-61 °F.

Can be drunk from : 2 years.

Aging potential (estimation) : 5 to 10 years old.

Prefer a pairing based on the stuffing.

Prefer a pairing with a wine aged 2 to 5 years old.

>dish info

Morgon

Still red wine(s)

Serve at 14-16°C or 57-61 °F.

Can be drunk from : 2 years.

Aging potential (estimation) : 5 to 10 years old.

Prefer a pairing based on the stuffing.

Prefer a pairing with a wine over 4 years old.

>dish info

Nuits-Saint-Georges Premier cru rouge

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.

Prefer a pairing based on the stuffing.

Prefer a pairing with a wine aged 5 to 8 years old.

>dish info

Pernand-Vergelesses Premier cru rouge

Still red wine(s)

Serve at 14-16°C or 57-61 °F.

Can be drunk from : 4 years.

Aging potential (estimation) : 6 to 12 years old.

Prefer a pairing based on the stuffing.

Prefer a pairing with a wine aged 4 to 8 years old.

>dish info

Pommard

Still red wine(s)

Serve at 14-16°C or 57-61 °F.

Can be drunk from : 3 years.

Aging potential (estimation) : 5 to 10 years old.

Prefer a pairing based on the stuffing.

Prefer a pairing with a wine aged 3 to 6 years old.

>dish info

Saint-Aubin rouge

Still red wine(s)

Serve at 14-16°C or 57-61 °F.

Can be drunk from : 3 years.

Aging potential (estimation) : 6 to 10 years old.

Prefer a pairing based on the stuffing.

Prefer a pairing with a wine aged 3 to 6 years old.

>dish info