Meal and wine pairing
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Lussac Saint-Émilion
Serve at: 15-17°C or 59-63 °F.
Can be drunk from : 2 years.
Aging potential (estimation) : 7 to 10 years old.
This drink is paired well with:
Meal families
Veal
Axoa
Basque Country.
Stew with shredded beef, onions, tomatoes sauté and flavoured with red Espelette pepper.
Beef
Beef axoa
Basque Country.
Specialty made with beef, onions, sautéed tomatoes, and seasoned with Espelette pepper.
Sheep and Goats
Beef irish stew
Ireland.
Beef stew with carrots, onions, and potatoes.
Traditional dish.
Mushrooms, Vegetables, Pasta and Rice
Black truffle
Prefer a pairing with a wine between 5 and 10 years old.
Sauces
Black truffle sauce
Black truffle sauce : crème fraîche and veal stock to which diced black truffles and shallots are added.
Prefer a pairing with a wine between 5 and 10 years old.
Beef
Bordeaux style entrecote
Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.
Pairing with a dominant Cabernet-sauvignon grape.
Prefer a pairing with a wine aged 3 to 6 years old.
Beef
Bordeaux style entrecote with porcini mushrooms
Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.
Pairing with a dominant Cabernet-sauvignon grape.
Beef
Bordeaux style grilled entrecote
Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.
Pairing with a dominant Cabernet-sauvignon grape.
Prefer a pairing with a wine aged 3 to 6 years old.
Offal and tripe
Bordeaux style lamb kidneys
Kidney cooked in red wine and topped with bordelaise sauce.
Beef
Braised beef with carrots
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
Cheeses
Cantal affiné
France. Auvergne-Rhône-Alpes. Cantal.
Pressed and uncooked cheese made from cow's milk.
Ripening : 4 months minimum.
Prefer a pairing with a wine between 5 and 10 years old.
Sauces
Chasseur sauce
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.
Main courses
Chicken raviole and consommé with black truffle
Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.
Prefer a pairing with a wine over 5 years old.
Poultry
Chicken supreme with black truffle
Poultry supreme : all the white meat from the breast and wings of poultry.
Prefer a pairing with a wine over 5 years old.
Poultry
Confit duck leg with Sarlat style potatoes
Sarlat style potatoes : potatoes cooked in duck fat with garlic and parsley.
Poultry
Duck breast with Sarlat style potatoes
Sarlat style potatoes : potatoes cooked in duck fat with garlic and parsley.
Prefer a pairing with a young wine with a dominant Merlot grape.