Meal and wine pairing
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Reuilly Rouge
Vins tranquilles rouges
Serve at: 14-16°C ou 57-61 °F.
Can be drunk as soon as it is marketed.
Aging potential (estimation) : 4 to 6 years old.
This drink is paired well with 27 meals:?>
Meal families
Cooked meats
Andouillette
Pre-cooked sausage usually made from pork intestine (intestine and stomach), sometimes from veal (veal sweetbread), never smoked, to be pan-fried, oven-heated, or grilled.
Served hot.
Cooked meats
Andouillette with white wine
Andouillette cooked with white wine and deglazed with cream.
> view the mealMain meals
Auvergne style potée
Potée : mixture of meat or sausage, vegetables and baked potatoes in broth cooked several hours in an earthenware pot.
> view the mealVeal
Blanquette de veau
Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish usually served with pasta, potatoes or rice, often completed with mushrooms.
Poultry
Blanquette of chicken
Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish usually served with pasta, potatoes or rice, often completed with mushrooms.
Cheeses
Bleu du Vercors-Sassenage
France. Auvergne-Rhône-Alpes. Drôme. Isère.
Soft blue cheese made from cow's milk.
Ripening : at least 3 weeks.
Sea fish
Bordeaux style lamprey
France. Nouvelle-Aquitaine. Gironde.
Fish cooked in a red wine sauce mixed with its blood and served with garlic croutons.
Main meals
Burgundy style potée
Mixture of salted pork, vegetables and potatoes cooked in broth for several hours in a casserole dish.
> view the mealMain meals
Champagne style potée
Mixture of pork, cabbage and potatoes cooked in broth for several hours in a casserole dish.
> view the mealPoultry
Chicken galantine
Galantine : mixture of meat and bacon sliced or chopped then boiled.
> view the mealSauces
Herb butter
Softened butter with chopped herbs (chives, tarragon, and parsley), pepper, and salt.
> view the mealMain meals
Lorraine style potée
Soup with slices of toasted bread and vegetables topped with cured meats.
> view the mealSea fish
Monkfish in red wine sauce
Red wine sauce : a rich sauce made with veal stock and red wine, blended with butter, shallots, bay leaf, pepper, and thyme.
> view the mealCheeses
Mothais sur feuille
France. Nouvelle-Aquitaine. Poitou-Charentes.
Soft-ripened cheese made from raw goat's milk with a natural rind.
Main meals
Potée
Mixture of meat or sausage, vegetables and baked potatoes in broth cooked several hours in an earthenware pot.
> view the mealCheeses
Sablé de Wissant
France. Hauts-de-France. Nord. Pas-de-Calais.
Soft-ripened cheese made from pasteurized cow's milk with an orange-colored witbier washed-rind, coated with breadcrumbs.