Food and wine pairing
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Beaujolais rouge
Still red wine(s)
Serve at 13-15°C or 55-59 °F.
Aging potential (estimation) : 2 to 4 years old.
Synonyms
- Beaujolais red wine
This drink pairs well with 553 dishes:
Miscellaneous
Jambon-beurre
France.
Ham sandwich made with half a fresh baguette cut lengthwise, spread with butter (with or without salt) and filled with slices of ham, often pickles.
Prefer a pairing with a wine aged 1 to 2 years old.
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Miscellaneous
Jambon-fromage
France.
Ham sandwich made with half a fresh baguette cut lengthwise with cheese and filled with ham slices and often pickles.
Prefer a pairing with a wine aged 1 to 2 years old.
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Pork
Jambonneau with lentils
Jambonneau : small ham or boneless shank.
Prefer a pairing with a wine aged 1 to 2 years old.
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Cheeses
Jeffs' Select Gouda
United States. Minnesota. Wisconsin.
Hard pasteurized cow's milk cheese annatto colored with a natural rind.
Ripening : at least 2 months.
Prefer a pairing with a wine aged 1 to 2 years old.
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Cured Meats
Jésus de Lyon
France. Auvergne-Rhône-Alpes. Rhône. Lyon.
Dry sausage in a pear shape, rather long and wide (10 cm) made from pork meat and fat (shoulder, ham, loin, belly) salted and seasoned with garlic, nutmeg, black peppercorns, ground pepper, salt and red wine.
Prefer a pairing with a wine aged 1 to 2 years old.
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Cheeses
Kāpiti Kikorangi Triple cream blue
New Zealand. Taranaki.
Triple cream blue soft ripened cheese made from pasteurized cow's milk with a bloomy rind.
Ripening : 6 to 8 weeks.
Serve with the less mature cheeses.
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Sauces
Kerkenaise sauce
Kerkenaise sauce : tomato sauce with garlic, cumin, lemon and olive oil.
Prefer a pairing with a wine aged 1 to 2 years old.
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Sauces
Ketchup
Sauce based on tomato sauce, vinegar and sugar.
Prefer a pairing with a wine aged 1 to 2 years old.
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Pork
Knuckle of pork with lentils
Prefer a pairing with a wine aged 1 to 2 years old.
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Cheeses
Laguiole
France. Auvergne-Rhône-Alpes. Cantal. Aveyron.
Pressed and uncooked cheese made from whole raw cow’s milk with a natural rind.
Ripening : 4 to 24 months.
Prefer a pairing with a wine aged 1 to 2 years old.
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Cheeses
Lamb chopper
United States. California.
Pressed and uncooked cheese made from pasteurized sheep's milk with waxed rind.
Ripening : 3 to 6 months.
Prefer a pairing with a wine aged 1 to 2 years old.
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Consommés, Broths and Soups
Lamb chorba
Algeria.
Soup with chickpeas, lamb, vermicelli, spices and fresh herbs.
Prefer a pairing with a wine aged 1 to 2 years old.
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Offal and tripe
Lamb kidneys with mustard sauce
Mustard sauce : hollandaise sauce with mustard.
Prefer a pairing with a wine aged 1 to 2 years old.
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Main courses
Lamb tajine
Tajine : stew of vegetables, fish or meat.
Prefer a pairing with a wine aged 1 to 2 years old.
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Mushrooms, Vegetables, Pasta and Rice
Lamb's lettuce salad
Prefer a pairing with a wine aged 1 to 2 years old.
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Offal and tripe
Lamb’s brain with brown butter
Beurre noisette (brown butter) : butter cooked until it reaches a light brown color and a nutty aroma, then strained into a cold container to stop the cooking.
Prefer a pairing with a wine aged 1 to 2 years old.
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Cheeses
Langres
France. Grand Est. Haute-Marne. Vosges. Bourgogne-Franche-Comté. Côte-d'Or.
Soft-ripened cow's milk cheese with a washed rind.
Ripening : 15 to 18 days.
Prefer a pairing with a wine aged 1 to 2 years old.
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Cured Meats
Lark pâté
Served cold or at room temperature.
Prefer a pairing with a wine aged 1 to 2 years old.
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Cheeses
Le Gruyère
Switzerland. Bern. Fribourg. Jura. Neuchâtel. Vaud.
Pressed and cooked cheese made from raw cow’s milk with few or no holes.
Ripening : 6 to 9 months.
Prefer a pairing with a wine aged 1 to 2 years old.
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Cheeses
Le Gruyère bio réserve
Switzerland. Bern. Fribourg. Jura. Neuchâtel. Vaud.
Pressed and cooked cheese made from raw cow’s milk with few or no holes and complying with the requirements of the « Bio Suisse » label.
Ripening : 10 months minimum.
Prefer a pairing with a wine aged 1 to 2 years old.
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Cheeses
Le Gruyère réserve
Switzerland. Bern. Fribourg. Jura. Neuchâtel. Vaud.
Pressed and cooked cheese made from raw cow’s milk with few or no holes.
Ripening : 10 months minimum.
Prefer a pairing with a wine aged 1 to 2 years old.
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Cheeses
Le Trou du Cru
France. Bourgogne-Franche-Comté. Côte d'Or.
Soft-ripened cheese made from pasteurized cow's milk with a marc de Bourgogne washed rind.
Ripening : 3 weeks.
Prefer a pairing with a wine aged 1 to 2 years old.
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