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Food and wine pairing ideas

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Food and wine pairing

Bandol rouge

Photo de Benoit Darcy (CC BY 2.0)
https://www.flickr.com/photos/benoitdarcy/201749287/

Bandol rouge

Still red wine(s)

Serve at 16-18°C or 61-64 °F.

Can be drunk from : 3 years.
Aging potential (estimation) : 10 to 15 years old.

Synonyms

  • Bandol red wine

This drink pairs well with 380 dishes:

Veal

Veal chop with bolognaise sauce

Veal chop with bolognaise sauce
Bolognese sauce : meat-based sauce with soffritto (the Italian version of a mirepoix) made from onion, celery, and carrot. The various meats are minced or finely chopped and slow-cooked.
Prefer a pairing with a wine aged 5 to 8 years old.
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Mushrooms, Vegetables, Pasta and Rice

Vegetable tian

Vegetable tian
France. Provence-Alpes-Côte d’Azur.
Summer vegetables (tomato, zucchini, eggplant) placed on a bed of onions and slowly confit in the oven with olive oil and thyme.
Prefer a pairing with a wine of at least 5 years old.
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Furred game

Venison fillet with poivrade sauce

Venison fillet with poivrade sauce
Poivrade sauce : mirepoix (carrot, onion, celery) with butter, bacon bits, aromatics (bay leaf, thyme), white wine, vinegar, with a veal or game stock and black peppercorns.
Prefer a pairing with a wine aged 3 to 10 years old.
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Cheeses

Vieux Lille

Vieux Lille
France. Hauts-de-France. Nord. Pas-de-Calais.
Soft-ripened cow's milk cheese with a washed rind.
Ripening : 5 to 6 months.
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Main courses

Wild boar daube

Wild boar daube
Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.
Prefer a pairing with a wine of at least 5 years old.
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