Which wine pairs with beef, lamb and game?
Robust meat dishes at LaSuite aux Conseillans mostly call for one of our reds: the fruit-driven, energetic Gigue with grilled dishes and light braises, the denser, spicier Sarabande with long braising, sauce Bordelaise and game. With veal and fine sauces, the Louré aged in amphora and barrique often leads. Raw preparations such as tartare or carpaccio are accompanied by a Prélude Rosé. Each dish carries exactly one recommendation.
Dernière mise à jour : septembre 2026
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Bientôt plus.
Robust cooking demands wine with structure — and there is little of it: Gigue and Sarabande ripen in small lots from five hectares of vines. If you are planning a menu, you will find the bottle for every dish directly via the recipe or in our repertoire.
Common questions about meat and wine
Dernière mise à jour : septembre 2026
Quel vin rouge accompagne le bœuf braisé ?
For long braising we recommend the Sarabande: its dense structure and spicy depth take up the reduced stock and carry robust meat with a long finish. With a sauce Bordelaise, the wine is already in the dish. For a lighter, fresher tone, the Gigue is the alternative on every recipe page.
Gigue ou Sarabande — quand recommandez-vous l'une ou l'autre à table ?
The Gigue suits grilled dishes, light braises and anything that benefits from fresh, dark fruit. The Sarabande suits long braising, game and deep sauces that call for density and spice. Both cuvées are equal; the choice follows the dish, not a ranking.
Quelle cuvée accompagne l'agneau ?
With lamb we usually recommend the Sarabande: its spicy depth carries herb crusts, garlic and anchovy and accompanies long braising effortlessly. With a butterflied, briefly grilled shoulder with lemon, the Gigue sets a lighter, livelier accent. You will find both with the respective recipe, with the reasoning.