Meal and wine pairing
Photo by Kelsey Curtis (CC0 1.0)
https://unsplash.com/fr/photos/un-groupe-de-liquide-de-differentes-couleurs-1kwz2w4dnjs
Côte de Brouilly
Serve at: 13-15°C or 55-59 °F.
Can be drunk from : 1 year.
Aging potential (estimation) : 5 to 8 years old.
This drink is paired well with:
Meal families
Cured Meats
Amiens duck pâté
Pâté en croûte made with duck and pork, along with mushrooms or truffles, Cognac, shallots, egg, white bread, apples, spices, pepper, and salt, set in a jelly.
Cured Meats
Andouillette
Pre-cooked sausage usually made from pork intestine (intestine and stomach), sometimes from veal (veal sweetbread), never smoked, to be pan-fried, oven-heated, or grilled.
Served hot.
Cured Meats
Andouillette with Normandy sauce
Normandy sauce : Bechamel with added fresh cream.
Served hot.
Cured Meats
Andouillette with shallots
Andouillette cooked with dry white wine, butter, and shallots.
Served hot.
Cheeses
Appenzeller Classic
Switzerland. Appenzellerland.
Pressed and cooked cheese made from raw cow's milk.
Ripening : 3 to 4 months.
Silver label printed in blue and red.
Appetizers and Amuse-bouches
Arancini al ragù
Italy. Sicilia.
Breaded and fried rice balls or cones, 8 to 12 cm in diameter, filled with ragù (meat in tomato sauce) and peas.
Served hot.
Sauces
Béarnaise sauce
Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.
Cheeses
Bent River
United States. Minnesota.
Soft-ripened cow's milk cheese with bloomy rind.
Ripening : 5 weeks.
Cheeses
Bergues
France. Hauts-de-France. Nord. Pas-de-Calais.
Soft-ripened cheese made from raw cow's milk cheese with a beer-washed rind.
Cheeses
Bijou
United States. Vermont.
Soft-ripened cheese made from pasteurized goat's milk with a natural rind.
Ripening : 2 weeks.
Consommés, Broths and Soups
Borscht
Ukraine.
Beet-based soup with mushrooms, vegetables (carrot, cabbage, cucumber, beans, onion, potato, tomatoes), and meat (beef, pork, or chicken).
Beef
Braised rib steak
Rib steak : rib of beef with bone attached. Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
Offal and tripe
Calf’s liver with persillade sauce
Persillade sauce : blend of chopped parsley and garlic mixed with breadcrumbs and/or olive oil and vinegar.
Cheeses
Camembert
France. Normandy.
Soft-ripened cow's milk cheese with bloomy rind.
Prefer a pairing with a light wine low in tannins.
Cheeses
Carré de l’Est
France. Grand Est. Meurthe-et-Moselle. Meuse. Moselle. Vosges.
Soft-ripened cow's milk cheese with a bloomy rind.
Cold starters
Chicken aspic
Aspic : a cold dish in which the ingredients (vegetables, fruits, eggs, fish, meat, and/or poultry) are encased in a jelly made from stock or consommé.
Prefer a pairing with a light wine low in tannins.