Meal and wine pairing
Photo by Sylvain Torchet (CC BY 2.0)
https://www.flickr.com/photos/135631483@N07/54375338208/
Corton Grand cru Rouge
Vins tranquilles rouges
Serve at: 14-16°C ou 57-61 °F.
Pair with a wine of at least 8 years old.
Serving wine : 14 to 15 °C (46-48°F) for wines less than 12 years old. 15 to 16°C (50-54 °F) above.
Aging potential (estimation) : 15 to 20 years old and more.
This drink is paired well with 73 meals:?>
Meal families
Cheeses
Bleu de Gex
France. Bourgogne-Franche-Comté. Jura. Haut-Jura.
Blue cheese made from raw cow's milk.
Cheeses
Blue cheese
Cheese made from sheep’s, goat’s, and/or cow’s milk, containing internal mold with colors ranging from blue to grey-green.
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Bresse bleu
France. Auvergne-Rhône-Alpes. Bourgogne-Franche-Comté. Bresse.
Soft-ripened blue cheese made from pasteurized cow's milk with a bloomy rind.
Sheep and Goats
Champvallon style lamb chops
Champvallon : baked between two layers of potatoes with poultry broth.
> view the mealPoultry
Duck a l’orange
A l'orange : sauce with orange juice, duck liver and orange liqueur.
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Duck daube
Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.
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Epoisses
France. Bourgogne-Franche-Comté.
Soft-ripened cheese made from raw cow's milk with a marc de Bourgogne washed rind.
Cheeses
Gubbeen Extra Mature
Ireland. Cork.
Oak smoked soft-ripened cheese made from pasteurized cow's milk with a washed rind then wrapped in black wax.
Ripening : 2 months.
Game animals
Hare à la Cuillère with grilled bacon and chasseur sauce
A la cuillère : meat slow-cooked in a casserole dish (4 to 8 hours at 160°C), hollowed out and stuffed, then gratinéed before serving.
Chasseur sauce : brown sauce made from veal (and sometimes beef) stock, white wine, and butter, enhanced with chopped shallots, sliced mushrooms, crushed tomatoes, and finely chopped parsley.
Game animals
Hare à la royale
A la royale : slow-cooked with red wine and Cognac and completely deboned.
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Hare salmis
Salmis : game or poultry carcass reduction in spiced wine sauce.
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Haunch of venison with huntsman sauce
Haunch : leg.
Huntsman sauce : poivrade sauce thickened with cream, blood, and redcurrant jelly.
Game animals
Jugged hare a la royale
Civet cooked in red wine sauce with garlic and shallots, then thickened with blood.
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