Food and wine pairing ideas

Food and wine pairing

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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:

Cured Meats

Rillauds

France. Pays de la Loire. Maine-et-Loire.

Pork belly with crispy crackling, rendered and confit in fat.

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Cured Meats

Roasted andouille from Guéméné with mashed potatoes

Andouille : pork sausage crafted from the complete pork belly, including both the stomach and intestines.

Served hot.

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Sheep and Goats

Roasted leg of lamb and spring garnish

Leg of lamb : cut of meat consisting of the saddle and the leg

One thigh is called Chump.

Spring garnish : carrots, onions, turnips, peas…

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Poultry

Roasted squab and spring garnish

Spring garnish : carrots, onions, turnips, peas…

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Poultry

Squab and spring garnish

Spring garnish : carrots, onions, turnips, peas…

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Offal and tripe

Tripous

France. Occitania. Aveyron.

Dish made with small strips of veal tripe usually rolled in sheep's caul fat (typically lamb) and tied with string. Cooked in veal stock with salt, pepper, white wine, carrots and tomatoes.

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Veal

Veal paupiettes and spring garnish

Spring garnish : carrots, onions, turnips, peas…

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Veal

Veal paupiettes with fresh cream

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Cold starters

Vitello tonnato

Italy. Lombardy. Piedmont.

Veal carpaccio with tuna, lemon mayonnaise, capers, and anchovy fillets.

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