Skip to main content

Food and wine pairing ideas

  • Français
  • English
  • Español

Food and wine pairing

Anjou Gamay

Photo de Jeff Siepman (CC0 1.0) Unsplash.com
https://unsplash.com/fr/photos/photo-de-verre-a-vin-clair-t6gRlxOWKS4

Anjou Gamay

Still red wine(s)

Serve at 14-16°C or 57-61 °F.

Can be drunk as soon as it is marketed.
Aging potential (estimation) : 1 to 3 years old.

This drink pairs well with 33 dishes:

Miscellaneous

Jambon-beurre

Jambon-beurre
France.
Ham sandwich made with half a fresh baguette cut lengthwise, spread with butter (with or without salt) and filled with slices of ham, often pickles.
> view all pairings

Miscellaneous

Jambon-fromage

Jambon-fromage
France.
Ham sandwich made with half a fresh baguette cut lengthwise with cheese and filled with ham slices and often pickles.
> view all pairings

Cheeses

Louis d’Or

Louis d’Or
Canada. Quebec.
Pressed and cooked cheese made from raw cow's milk with a washed rind.
Ripening : 9 months.
Red wine for fans.
> view all pairings

Salads

Parisian salad

Parisian salad
Mixed lettuce salad with button mushrooms, diced cheese (Comté, Emmental), diced ham, hard-boiled egg, potato and tomato.
Seasoned with a parsley and pickled gherkin vinaigrette.
> view all pairings

Cheeses

Pigouille

Pigouille
France. Nouvelle-Aquitaine. Charente-Maritime. Deux-Sèvres.
Soft-ripened cheese made from raw sheep's milk with a bloomy rind.
Ripening : 2 to 3 weeks.
Serve with the less mature cheeses.
> view all pairings