Meal and wine pairing
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Santenay Rouge
Serve at: 14-16°C or 57-61 °F.
Can be drunk from : 3 years.
Aging potential (estimation) : 5 to 10 years old.
This drink is paired well with:
Meal families
Beef
Beef tournedos with béarnaise sauce
Tournedos : a thick slice cut from the tenderloin (about one to two centimeters).
Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.
Cheeses
Boulette d’Avesnes
France. Hauts-de-France. Pas de Calais. Avesnes.
Soft-ripened cheese made from cow's milk with a washed rind flavored with cloves, tarragon, parsley, and pepper, sometimes coated with paprika or annatto, then hand-shaped into a cone.
Ripening : 3 months.
Cured Meats
Caillette
France. Auvergne-Rhône-Alpes. Ardèche.
Type of pâté made with pork meat, Swiss chard, spinach or salad greens, chopped herbs and wrapped in pig's caul fat. It may also contain garlic, alcohol, spices, egg, chestnuts, nuts…
Served hot or cold.
Prefer a regional pairing.
Beef
Chateaubriand with béarnaise sauce
Chateaubriand : cut of meat in the tenderloin filet with a thickness of 4 to 8 cm cut..
Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.
Cheeses
Checy
France. Centre-Val de Loire. Loiret.
Soft-ripened cheese made from whole cow’s milk with a natural rind.
Ripening : 3 weeks.
Poultry
Confit duck leg and gratin dauphinois
Gratin dauphinois : dish based on scalloped potatoes, garlic and fresh cream.
Poultry
Duck Montmorency
Duck served with a sauce made from poultry velouté and Montmorency cherries.
Cheeses
Durrus
Ireland. Cork.
Soft-ripened cheese made from raw cow's milk cheese with an orange-colored washed-rind.
Ripening : 3 to 5 weeks.
Prefer a pairing with a young and fruity wine.
Cheeses
Epoisses
France. Bourgogne-Franche-Comté.
Soft-ripened cheese made from raw cow's milk with a marc de Bourgogne washed rind.
Poultry
Fattened chicken en demi-deuil
Demi-deuil : slices of truffle inserted between skin and flesh to infuse the aroma.
Sauces
Financiere sauce
Financiere sauce : Demi-glace (a reduced sauce made from brown stock, usually veal and sometimes beef) enhanced with Madeira and truffle essence.
Main courses
Fish with meurette sauce
Meurette sauce : based on red wine with bacon and onion compote.
Cheeses
Gubbeen Extra Mature
Ireland. Cork.
Soft-ripened cow's milk cheese with a washed rind.
Ripening : 2 months.
Red wine for fans.