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Food and wine pairing ideas

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Food and wine pairing

Anjou Villages

Photo de Nadin Mario (CC0 1.0) Unsplash.com
https://unsplash.com/fr/photos/personne-tenant-un-verre-de-vin-transparent-avec-un-liquide-rouge-E1URM_T9YZE

Anjou Villages

Still red wine(s)

Serve at 14-16°C or 57-61 °F.

Can be drunk from : 2 years.
Aging potential (estimation) : 8 to 12 years old.

This drink pairs well with 205 dishes:

Cured Meats

Andouillette

Andouillette
Pre-cooked sausage usually made from pork intestine (intestine and stomach), sometimes from veal (calf's ruffle), never smoked, to be pan-fried, oven-heated, or grilled.
Served hot.
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Sauces

Barbecue sauce

Barbecue sauce
Barbecue sauce : tomato- and vinegar-based sauce with a smoky note and various ingredients such as garlic, oil, onion, honey, mustard, paprika, and chili.
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Main courses

Basque piperade

Basque piperade
France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Basque Country.
Culinary specialty based on peppers, bell peppers, onions and tomatoes, served with eggs, meat, or fish.
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Beef

Beef bourguignon

Beef bourguignon
Slow-cooked beef in red wine in a covered pot, with mushrooms, pearl onions, and bacon.
Served with boiled potatoes or pasta.
Prefer a pairing with a wine of at least 5 years old.
Don't hesitate to decant the wine.
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Cheeses

Bent River

Bent River
United States. Minnesota.
Soft-ripened cow's milk cheese with bloomy rind.
Ripening : 5 weeks.
Prefer a pairing with a light wine low in tannins.
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Consommés, Broths and Soups

Borscht

Borscht
Ukraine.
Beet-based soup with mushrooms, vegetables (carrot, cabbage, cucumber, beans, onion, potato, tomatoes), and meat (beef, pork, or chicken).
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Sheep and Goats

Braised lamb chops with rosemary

Braised lamb chops with rosemary
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid while avoiding any evaporation, over low heat and covered.
Prefer a pairing with a wine of at least 5 years old.
Don't hesitate to decant the wine.
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Beef

Braised rib steak

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 while avoiding any evaporation, over low heat and covered.
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid while avoiding any evaporation, over low heat and covered.
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Veal

Braised veal grenadine

Braised veal grenadine
Veal grenadine : Slice of meat cut from the tenderloin, prepared in the style of a tournedos.
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid while avoiding any evaporation, over low heat and covered.
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Veal

Braised veal medallion

Braised veal medallion
Medallion : piece of meat (3 to 4 cm thick) sliced from the tenderloin, prepared in the style of a tournedos.
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid while avoiding any evaporation, over low heat and covered.
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Cheeses

Brie

Brie
France. Île-de-France. Seine-et-Marne. Brie.
Soft-ripened cow's milk cheese with a bloomy rind.
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Cheeses

Camembert

Camembert
France. Normandy.
Soft-ripened cow's milk cheese with bloomy rind.
Prefer a pairing with a light wine low in tannins.
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