Food and wine pairing

Photo de Jim Fischer (CC BY 2.0)
https://www.flickr.com/photos/jimfischer/16065641766/

Beaujolais rosé

Still rosé wine(s)

Serve at 10-12°C or 50-54 °F.

Can be drunk as soon as it is marketed.

Aging potential (estimation) : 1 to 2 years old.

This drink pairs well with 31 dishes:

Meals families

Appetizers and Amuse-bouches (7)

Cold starters (3)

Cured Meats (5)

Desserts and Sweet Courses (2)

Miscellaneous (5)

Poultry (1)

Salads (6)

Sheep and Goats (1)

Shellfish and Seafood (1)

Appetizers and Amuse-bouches

Antipasti

« before the meal »

Prefer a pairing according the side dish.

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Appetizers and Amuse-bouches

Aperitif

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Appetizers and Amuse-bouches

Arancini

Italy. Sicilia.

Breaded and fried rice balls or cones, 8 to 12 cm in diameter, typically filled with ragù, peas, and cheese, or with ham cubes and mozzarella.

Served hot.

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Appetizers and Amuse-bouches

Breadsticks

Breadsticks : small, dry, and elongated breadsticks served as an appetizer.

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Appetizers and Amuse-bouches

Casse-museau

France. Centre-Val de Loire. Cher. Indre. Berry.

Goat cheese log baked with butter and flour.

Served warm, not hot.

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Cured Meats

Charcuterie board

Assortment of cold meats and charcuterie.

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Poultry

Chicken tikka masala

Pieces of chicken marinated in spices and yogurt and baked in the oven.

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Cured Meats

Cold cut buffet

Buffet : all the dishes of the meal are served on a table, and the guests help themselves.

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Cured Meats

Cold cuts

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Cured Meats

Cold cuts plate

Assortment of cold meats and charcuterie.

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Cold starters

Cold meat platter

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Miscellaneous

Croque-madame

Grilled ham and cheese sandwich with fried egg or poached egg on top.

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Miscellaneous

Croque-madame with bechamel sauce

Grilled ham and cheese sandwich with fried egg or poached egg on top.

Béchamel sauce : white roux (half butter, half flour) thinned with milk or cream.

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Miscellaneous

Croque-monsieur

Grilled ham and cheese sandwich.

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Salads

Crudite salad

Do not serve fine wine.

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Shellfish and Seafood

Fresh sea urchin

Eaten raw with lemon.

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Salads

Green salad

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Miscellaneous

Hamburger

Dish originating from Germany.

Sandwich made with two buns filled with ground beef, fresh vegetables, lettuce, condiments (pickles, onion) and sauce.

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Cured Meats

Jambon de pays

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Desserts and Sweet Courses

Linzer Torte

Austria. Linz.

Shortcrust pastry with almond or walnut stuffed with raspberry jam or redcurrant jelly.

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Salads

Olivier salad

Russia. Moscow.

Mixed salad made with diced vegetables (boiled potatoes, carrots, pickles, peas, etc) and other ingredients (egg, diced ham, chicken, etc), all bound together with mayonnaise.

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Miscellaneous

Oven-baked croque-monsieur with bechamel sauce

Grilled ham and cheese sandwich with béchamel sauce, baked golden.

Béchamel sauce : white roux (half butter, half flour) thinned with milk or cream.

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Salads

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.

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Desserts and Sweet Courses

Raspberry tart

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