Meal and wine pairing
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Côte de Nuits Villages Rouge
Vins tranquilles rouges
Serve at: 13-15°C ou 55-59 °F.
Pair with a wine of at least 5 years old.
Aging potential (estimation) : 10 to 20 years old.
This drink is paired well with 68 meals:?>
Meal families
Cold starters
Aspic
Aspic : a cold dish in which the ingredients (vegetables, fruits, eggs, fish, meat, and/or poultry) are encased in a jelly made from stock or consommé.
> view the mealBeef
Beef bourguignon
Slow-cooked beef in red wine in a covered pot, with mushrooms, pearl onions, and bacon.
Served with boiled potatoes or pasta.
Beef
Beef daube with carrots
Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.
> view the mealCheeses
Bondard
France. Normandy. Neufchatel-en-Bray.
Soft-ripened cow's milk cheese enriched with cream and with a bloomy rind.
Ripening : 2 weeks to 2 months.
Offal and tripe
Braised veal sweetbreads
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
> view the mealMain meals
Carbonade flamande
Beef, horse or pork stew with onions cooked with beer.
> view the mealPoultry
Chicken Marengo
Marengo : cooked in a casserole with mushrooms, onion, tomato and white wine.
> view the mealPoultry
Duck a l’orange
A l'orange : sauce with orange juice, duck liver and orange liqueur.
> view the mealOthers
Frog legs with persillade sauce
Persillade sauce : blend of chopped parsley and garlic mixed with breadcrumbs and/or olive oil and vinegar.
> view the mealCheeses
Gournay
France. Normandy. Seine-Maritime. Pays de Bray. Gournay-en-Bray.
Soft-ripened cow's milk cheese with bloomy rind.
Poultry
Guinea fowl salmis
Salmis : game or poultry carcass reduction in spiced wine sauce.
> view the mealGame animals
Haunch of venison with huntsman sauce
Haunch : leg.
Huntsman sauce : poivrade sauce thickened with cream, blood, and redcurrant jelly.