Food and wine pairing
Photo de Glen MacLarty (CC BY 2.0)
ajoutée le 14/12/2022
https://www.flickr.com/photos/glenmaclarty/6342211281/
Veal medallion with chanterelle
Medallion : piece of meat (3 to 4 cm thick) sliced from the tenderloin, prepared in the style of a tournedos.
See also:
- Médaillon de veau aux champignons
This dish pairs well with 16 drinks :
Châteauneuf-du-Pape blanc
Still white wine(s)
Serve at 10-12°C or 50-54 °F.
Prefer a pairing with a wine aged 4 to 8 years old.
>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
Côtes du Rhône Villages blanc
Still white wine(s)
Serve at 09-11°C or 48-52 °F.
Prefer a pairing with a wine aged 1 to 3 years old.
>dish info
Givry blanc
Still white wine(s)
Serve at 10-12°C or 50-54 °F.
Prefer a pairing with a wine aged 1 to 4 years old.
>dish info
Lirac blanc
Still white wine(s)
Serve at 08-10°C or 46-50 °F.
Prefer a pairing with a wine aged 1 to 3 years old.
>dish info
Mercurey blanc
Still white wine(s)
Serve at 10-12°C or 50-54 °F.
Prefer a pairing with a wine aged 1 to 4 years old.
>dish info
Montagny
Still white wine(s)
Serve at 10-12°C or 50-54 °F.
Prefer a pairing with a wine under 4 years old.
>dish info
Sancerre rouge
Still red wine(s)
Serve at 14-16°C or 57-61 °F.
Prefer a pairing with a fruity and light wine.
>dish info
Savigny lès Beaune rouge
Still red wine(s)
Serve at 14-16°C or 57-61 °F.
Prefer a pairing with a light and fruity wine.
>dish info