Food and wine pairing
Photo de Ross Bruniges (CC BY 2.0)
ajoutée le 21/10/2023
https://www.flickr.com/photos/thecssdiv/8289998583/
Roasted beef with black truffle sauce
Black truffle sauce : crème fraîche and veal stock to which diced black truffles and shallots are added.
This dish pairs well with 21 drinks :
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
Crozes-Hermitage rouge
Still red wine(s)
Serve at 16-18°C or 61-64 °F.
Prefer a pairing with a developed wine.
>dish info
Hermitage rouge
Still red wine(s)
Serve at 16-18°C or 61-64 °F.
Prefer a pairing with a wine of at least 8 years old.
>dish info
Lalande de Pomerol
Still red wine(s)
Serve at 16-18°C or 61-64 °F.
Prefer a pairing with a developed wine.
>dish info
Lussac Saint-Émilion
Still red wine(s)
Serve at 15-17°C or 59-63 °F.
Prefer a pairing with a wine aged 5 to 10 years old.
>dish info
Montagne Saint-Émilion
Still red wine(s)
Serve at 15-17°C or 59-63 °F.
Prefer a pairing with a developed wine.
>dish info
Pomerol
Still red wine(s)
Serve at 16-18°C or 61-64 °F.
Prefer a pairing with a wine of at least 10 years old.
>dish info
Puisseguin Saint-Émilion
Still red wine(s)
Serve at 15-17°C or 59-63 °F.
Prefer a pairing with a developed wine.
>dish info
Saint-Georges Saint-Émilion
Still red wine(s)
Serve at 15-17°C or 59-63 °F.
Prefer a pairing with a wine aged 5 to 10 years old.
>dish info
