Food and wine pairing
Photo de Neeta Lind (CC BY 2.0)
ajoutée le 23/11/2024
https://www.flickr.com/photos/neeta_lind/538051071/
Haunch of venison with huntsman sauce
Haunch : leg.
Huntsman sauce : poivrade sauce thickened with cream, blood, and redcurrant jelly.
Synonyms
- Haunch of venison with grand veneur sauce
This dish pairs well with 58 drinks :
Baux-de-Provence rouge
Still red wine(s)
Serve at 15-17°C or 59-63 °F.
Prefer a pairing with a wine of at least 5 years old.
>dish info
Chambertin
Still red wine(s)
Serve at 13-16°C or 55-61 °F.
Serving wine : 14 to 15 °C (46-48°F) for wines less than 12 years old. 15 to 16°C (50-54 °F) above.
>dish info
Chambertin-Clos de Bèze
Still red wine(s)
Serve at 13-16°C or 55-61 °F.
Serving wine : 14 to 15 °C (46-48°F) for wines less than 12 years old. 15 to 16°C (50-54 °F) above.
>dish info
Chapelle-Chambertin
Still red wine(s)
Serve at 14-16°C or 57-61 °F.
Serving wine : 14 to 15 °C (46-48°F) for wines less than 12 years old. 15 to 16°C (50-54 °F) above.
>dish info
Charmes-Chambertin
Still red wine(s)
Serve at 14-16°C or 57-61 °F.
Serving wine : 14 to 15 °C (46-48°F) for wines less than 12 years old. 15 to 16°C (50-54 °F) above.
>dish info
Corton Grand cru rouge
Still red wine(s)
Serve at 14-16°C or 57-61 °F.
Serving wine : 14 to 15 °C (46-48°F) for wines less than 12 years old. 15 to 16°C (50-54 °F) above.
>dish info
