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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:

Main courses

Pot roast

Pot roast
United States.
Dish made with a piece of beef slowly braised in liquid with vegetables such as carrots, celery, onions, and potatoes.
Prefer a pairing with a wine of at least 5 years old.
Don't hesitate to decant the wine.
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Main courses

Pot-au-feu

Pot-au-feu
French beef stew with vegetables (carrot, turnip, leek, potato, celeriac, onion, , etc) and spices (bouquet garni and clove).
Prefer a pairing with a wine of at least 5 years old.
Don't hesitate to decant the wine.
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Main courses

Potée

Potée
Mixture of meat or sausage, vegetables and baked potatoes in broth cooked several hours in an earthenware pot.
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Rabbit

Rabbit cacciatore

Rabbit cacciatore
Chasseur sauce : brown sauce made from veal (and sometimes beef) stock, white wine, and butter, enhanced with chopped shallots, sliced mushrooms, crushed tomatoes, and finely chopped parsley.
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Cured Meats

Rillettes

Rillettes
Pork meat slowly cooked over low heat in its own fat.
Served cold.
Prefer a pairing with a wine aged 2 to 8 years old.
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Cured Meats

Rillettes de Tours

Rillettes de Tours
France. Centre-Val de Loire. Indre-et-Loire. Pays de la Loire. Loire-Atlantique. Maine-et-Loire. Saumur. Nouvelle-Aquitaine. Poitou-Charentes.
Cold cut made from shredded pork meat, slowly cooked over low heat in fat and seasoned with salt, pepper, spices, and Vouvray wine.
Prefer a pairing with a wine aged 2 to 8 years old.
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