Meal and wine pairing
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Côtes du Jura Rouge
Vins tranquilles rouges
Serve at: 15-17°C ou 59-63 °F.
Prefer a pairing with a dominant Poulsard or Trousseau grape.
Prefer a pairing with a wine of at least 2 years old.
This drink is paired well with 25 meals:?>
Meal families
Sauces
Charcutiere sauce
Charcutière sauce : reduction of shallots, white wine and vinegar deglazed with demi-glace (a rich brown stock-based sauce), finished with mustard and julienned pickles.
> view the mealConsommé and Soup
Frog legs soup
France. Bourgogne-Franche-Comté. Doubs. Haute-Saône. Jura. Territoire de Belfort.
Vegetable broth with frog legs.
Beef
Hachis parmentier
Mashed potato combined with diced meat. French equivalent of cottage or shepherd's pie.
> view the mealGame animals
Haunch of venison with huntsman sauce
Haunch : leg.
Huntsman sauce : poivrade sauce thickened with cream, blood, and redcurrant jelly.
Sheep and Goats
Leg of lamb with juniper berries
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Pizza, Quiche, Tart and Pie
Quiche lorraine
Shortcrust pastry topped with a mixture of eggs and cream blended with bacon bits.
> view the mealGame animals
Roasted doe fillet with huntsman sauce
Huntsman sauce : poivrade sauce thickened with cream, blood, and redcurrant jelly.
> view the mealGame animals
Roasted venison with huntsman sauce
Huntsman sauce : poivrade sauce thickened with cream, blood, and redcurrant jelly.
> view the mealPork
Saucisse de Morteau
France. Bourgogne-Franche-Comté. Doubs. Haut-Doubs.
Smoked sausage.
Sheep and Goats
Seven hour leg of lamb
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Seven hours : slow-cooked in wine with garlic and herbs until the meat falls off the bone.
Main meals
Tartiflette
Gratin dish made with cream, potatoes, cheese and bacon bits, baked with Reblochon cheese.
> view the meal