Meal and wine pairing

La Grande Rue

Vins tranquilles rouges

Serve at: 15-17°C ou 59-63 °F.

Pair with a wine of at least 4 years old.
Aging potential (estimation) : 10 to 20 years old and more.

This drink is paired well with 65 meals:?>

Meal families

Beef

Barbecued rib of beef

Rib steak : rib of beef with bone attached.

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Beef

Beef tenderloin with black truffles

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Beef

Beef tenderloin with black truffles en croûte

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Mushrooms, Vegetables, Pasta and Rice

France. Bourgogne-Franche-Comté. Côte d'Or. Saône-et-Loire. Grand Est. Aube. Île-de-France. Seine-et-Marne.
Triple-cream soft-ripened cheese made from cow's milk with a bloomy rind.
Ripening : minimum 5 days for small formats, 8 days for others.

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Cheeses

Brillat-Savarin with black truffle

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Cheeses

Dauphin

France. Hauts-de-France. Aisne. Nord.
Maroilles form.
Soft-ripened cow's milk cheese with a washed rind.
Ripening : 2 to 4 months.

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Game animals

Doe fillet with lingonberries

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Poultry

Duck foie gras with black truffle

Served cold.

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Warm starters

Duck foie gras with black truffle in puff pastry

Duck foie gras with black truffle wrapped in puff pastry.

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Poultry

Duck foie gras with black truffle sauce

Black truffle sauce : crème fraîche and veal stock to which diced black truffles and shallots are added.
Served hot.

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Poultry

Duck Montmorency

Duck served with a sauce made from poultry velouté and Montmorency cherries.

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Cooked meats

Duck paté with duck foie gras and black truffle

Served cold or at room temperature.

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Poultry

Geline with black truffle

Geline : chicken from Touraine.

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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.

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Game animals

Hare à la royale

A la royale : slow-cooked with red wine and Cognac and completely deboned.

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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.

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Cheeses

Langres

France. Grand Est. Haute-Marne. Vosges. Bourgogne-Franche-Comté. Côte-d'Or.
Soft-ripened cow's milk cheese with a washed rind.
Ripening : 15 to 18 days.

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Sheep and Goats