Meal and wine pairing

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Auxey-Duresses Rouge

Vins tranquilles rouges

Serve at: 15-16°C ou 59-61 °F.

Pair with a wine of at least 4 years old.
Aging potential (estimation) : 5 to 10 years old.

This drink is paired well with 47 meals:?>

Meal families

Beef

Barbecued rib of beef

Rib steak : rib of beef with bone attached.

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Beef

Beef bourguignon

Slow-cooked beef in red wine in a covered pot, with mushrooms, pearl onions, and bacon.
Served with boiled potatoes or pasta.

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Beef

Beef bourguignon with fresh pasta

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Beef

Beef bourguignon with steamed potatoes

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Poultry

Beer chicken

Oven-baked chicken with a cream and beer sauce.

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Beef

Boeuf à la mode

Meat slowly cooked in a pot over low heat with white wine, carrots, onion, and broth flavored with herbes de Provence.

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Cheeses

Brie

France. Île-de-France. Seine-et-Marne. Brie.
Soft-ripened cow's milk cheese with a bloomy rind.

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Cheeses

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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Cooked meats

Charcuterie board

Assortment of cold meats and charcuterie.

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Poultry

Chicken Vallée d’Auge style

Calvados sauce (Sauce Vallée d'Auge) : cooking juices deglazed with fresh cream and a dash of Calvados.

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Poultry

Chicken with morel cream sauce

Morel sauce : chicken broth, fresh cream, shallots, mushrooms and white wine.

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Poultry

Chicken with morels

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Cooked meats

Cold cuts plate

Assortment of cold meats and charcuterie.

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Cold starters

Cold meat platter

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Poultry

Coq au vin

Wine stewed chicken.

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Cheeses

Délice de Bourgogne

France. Bourgogne-Franche-Comté. Yonne.
Soft-ripened pasteurized cow's milk cheese with a bloomy rind.

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Main meals

Fondue bourguignonne

Dish of beef fried in oil, served with various sauces (ketchup, mayonnaise, béarnaise sauce, tartar sauce, Worcestershire sauce, etc.).

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Beef

Grilled entrecote

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Beef

Grilled flank steak

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Cooked meats

Hare pâté

Served cold or at room temperature.

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Cheeses

L’Explorateur

France. Île de France. Seine-et-Marne. Saint Siméon.
Triple-cream soft-ripened cheese made from pasteurized cow's milk with a bloomy rind.

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Cheeses

Mt Tam

United States. California.
Triple-cream soft-ripened cheese made from pasteurized cow's milk with a bloomy rind.

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Eggs

Oeufs en meurette

France. Bourgogne-Franche-Comté.
Poached eggs with red wine sauce, bacon lardons and onion compote.

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Cheeses

Olivet bleu

France. Centre-Val de Loire. Loiret. Olivet.
Soft-ripened pasteurized cow's milk cheese with a bloomy rind.
Ripening : 4 weeks.

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