Meal and wine pairing
Photo by Jakub Klucký (CC0 1.0)
https://unsplash.com/fr/photos/du-vin-renverse-pris-dans-lair-BPYEbBhpl4s
Vin de Savoie Jongieux Rouge
Serve at: 15-17°C or 59-63 °F.
Can be drunk as soon as it is marketed.
Aging potential (estimation) : 3 to 4 years old.
This drink is paired well with:
Meal families
Veal
Braised veal tendron
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
Main courses
Gratin savoyard
Dish without cream or milk, made of potatoes cooked in beef broth and gratinated with a regional hard cheese such as Beaufort, Emmental, or Gruyère.
Cheeses
Persillé de Tignes
France. Auvergne-Rhône-Alpes. Savoie. Tarentaise. Tignes.
Blue cheese made from a blend of raw goat’s (80%) and cow’s (20%) milk cheese with pressed uncooked paste and natural rind.
Serve with the most mature cheeses.
Sheep and Goats
Seven-hour lamb
Seven hours : slow-cooked in wine with garlic and herbs until the meat falls off the bone.
Sheep and Goats
Seven hour leg of lamb
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Seven hours : slow-cooked in wine with garlic and herbs until the meat falls off the bone.
Sheep and Goats
Seven hour shoulder of lamb
Seven hours : slow-cooked in wine with garlic and herbs until the meat falls off the bone.
Main courses
Tartiflette
Gratin dish made with cream, potatoes, cheese and bacon bits, baked with Reblochon cheese.
Cheeses
Tomme au marc
France. Auvergne-Rhône-Alpes. Savoie. Beaufortain, Bauges and Tarentaise.
Pressed and uncooked cheese made from cow's milk covered with a thick layer of grape pomace.
Cheeses
Tomme de Savoie
France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie.
Pressed and uncooked cheese made from cow's milk with a grey washed rind.
Ripening : 70 days minimum.
Veal
Veal stew Marengo
Marengo : cooked in a casserole with mushrooms, onion, tomato and white wine.
Main courses
Vegetarian Tartiflette
Cream-based dish with potatoes, sometimes with mushrooms, baked au gratin with cheese.
Prefer a pairing with a light and fruity wine.