Henri Audiffred – Aloxe Corton
The impressive power of the Aloxe-Corton reds demand forceful, aromatic dishes. Their generous and opulent personality softens firm textured and fibrous meats. Their solid but distinguished tannins are a match for marbled meats and brown sauces. These great red wines go best with rib steaks, braised lamb, and poultry - roasted or glazed.
Ethnic dishes such as couscous with meat or meat tajines also combine well with this wine, as do soft-centred cheeses such Époisses, Ami du Chambertin, or Livarot.
Serving temperature: 15 to 16°C