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Food and wine pairing ideas

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Food and wine pairing

Beaujolais rouge

Photo de Eugenia Pankiv (CC0 1.0) Unsplash.com
https://unsplash.com/fr/photos/verre-a-vin-transparent-avec-du-vin-rouge-sur-nappe-a-carreaux-rouge-et-blanc-DYT0zXTJhAk

Beaujolais rouge

Still red wine(s)

Serve at 13-15°C or 55-59 °F.

Can be drunk as soon as it is marketed.
Aging potential (estimation) : 2 to 4 years old.

Synonyms

  • Beaujolais red wine

This drink pairs well with 553 dishes:

Cheeses

Abondance

Abondance
France. Auvergne-Rhône-Alpes. Haute-Savoie. Abondance.
Pressed and cooked cheese made from raw cow's milk.
Ripening : 100 days minimum.
Prefer a pairing with a wine aged 1 to 2 years old.
> view all pairings

Pizza, Quiche, Tart, Pie

Acadian tourtière

Acadian tourtière
Canada. Quebec.
A pie made with at least 50% cubed pork meat, flavored with cinnamon and cloves.
The meat can be accompanied by other meats (beef, turkey, game…), celery, bacon, onion, potatoes…
Prefer a pairing with a wine aged 1 to 2 years old.
> view all pairings

Cured Meats

Amiens duck pâté

Amiens duck pâté
Pâté en croûte made with duck and pork, along with mushrooms or truffles, Cognac, shallots, egg, white bread, apples, spices, pepper, and salt, set in a jelly.
Prefer a pairing with a wine aged 1 to 2 years old.
> view all pairings

Cured Meats

Andouille de Charlieu

Andouille de Charlieu
France. Auvergne-Rhône-Alpes. Charlieu.
Pork sausage using mainly of pork heart and throat marinated in red wine with herbs and spices.
Served hot or cold.
Prefer a pairing with a wine aged 1 to 2 years old.
> view all pairings

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.
Prefer a pairing with a wine aged 1 to 2 years old.
> view all pairings

Appetizers and Amuse-bouches

Antipasti

Antipasti
« before the meal »
Prefer a pairing according the side dish.
Prefer a pairing with a wine aged 1 to 2 years old.
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Cheeses

Appenzeller Classic

Appenzeller Classic
Switzerland. Appenzellerland.
Pressed and cooked cheese made from raw cow's milk.
Ripening : 3 to 4 months.
Silver label printed in blue and red.
Prefer a pairing with a wine aged 1 to 2 years old.
> view all pairings

Appetizers and Amuse-bouches

Arancini

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.
Prefer a pairing with a wine aged 1 to 2 years old.
> view all pairings

Appetizers and Amuse-bouches

Arancini al burro

Arancini al burro
Italy. Sicilia.
Breaded and fried rice balls or cones, 8 to 12 cm in diameter, filled with ham and mozzarella.
Served hot.
Prefer a pairing with a wine aged 1 to 2 years old.
> view all pairings

Appetizers and Amuse-bouches

Arancini al ragù

Arancini al ragù
Italy. Sicilia.
Breaded and fried rice balls or cones, 8 to 12 cm in diameter, filled with ragù (meat in tomato sauce) and peas.
Served hot.
Prefer a pairing with a wine aged 1 to 2 years old.
> view all pairings

Cheeses

Ashbrook

Ashbrook
United States. Vermont.
Pressed and uncooked cheese made from raw cow's milk with a washed rind and crossed in the center by a thin line of ash from ash tree.
Ripening : 3 months.
Prefer a pairing with a wine aged 1 to 2 years old.
> view all pairings

Cheeses

Asiago pressato

Asiago pressato
Italy. Trentino-Alto Adige.
Pressed and cooked cheese made from whole cow’s milk.
Prefer a pairing with a wine aged 1 to 2 years old.
> view all pairings