Meal and wine pairing
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Saint-Émilion Grand cru
Vins tranquilles rouges
Serve at: 16-18°C ou 61-64 °F.
Pair with a wine of at least 5 years old, 8 years at least for a Grand cru classé.
Aging potential (estimation) : 10 to 20 years old and more for a Grand cru classé.
This drink is paired well with 78 meals:?>
Meal families
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.
Main meals
Beef cheek and black truffle hachis parmentier
Hachis parmentier : Mashed potato combined with diced meat. French equivalent of cottage or shepherd's pie.
> view the mealBeef
Beef Wellington
Beef fillet in puff pastry with spices such as curry or ginger.
> view the mealSea fish
Bordeaux style lamprey
France. Nouvelle-Aquitaine. Gironde.
Fish cooked in a red wine sauce mixed with its blood and served with garlic croutons.
Cheeses
Chaource
France. Grand est. Aube.
Soft-ripened cheese made from whole cow’s milk with a bloomy rind.
Pizza, Quiche, Tart and Pie
Duck pithivier
Puff pastry pie filled with duck confit, duck foie gras, mushrooms, onions, and a touch of whisky.
> view the mealMain meals
Eel matelote
Matelote : red wine reduction with fish stock and mushrooms.
> view the mealPoultry
Glazed fattened chicken with sweet spices
To glaze : to spread honey over the skin of an animal before cooking in order to achieve a crispy and sweet texture with a shiny appearance.
Sweet spices : star anise, cinnamon, cardamom, clove, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor, a warm or aromatic complexity, sometimes slightly spicy, but never harsh, burning, or strong.