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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

Livarot

Livarot
France. Normandy.
Soft-ripened cheese made from cow's milk with a washed rind orange-colored and square shape.
Prefer a pairing with a wine aged 1 to 2 years old.
> view all pairings

Cured Meats

Lomo embuchado

Lomo embuchado
Spain.
Lomo : pork shoulder sausage marinated and aged for several months.
Served raw in very thin slices.
Prefer a pairing with a wine aged 1 to 2 years old.
> view all pairings

Salads

Lyonnaise salad

Lyonnaise salad
France. Auvergne-Rhône-Alpes. Rhône. Lyon.
Salad made with bacon, a poached egg, toasted bread, and frisée or dandelion greens, served with a walnut oil and red wine vinegar vinaigrette.
Prefer a pairing with a wine aged 1 to 2 years old.
> view all pairings

Cheeses

Maasdam

Maasdam
Netherlands. North Holland.
Pressed and uncooked cheese made from pasteurized cow's milk with waxed rind.
Ripening : 1 to 3 months.
Prefer a pairing with a wine aged 1 to 2 years old.
> view all pairings

Cheeses

Mâconnais

Mâconnais
France. Bourgogne-Franche-Comté. Saône-et-Loire. Mâconnais.
Soft-ripened goat cheese made from whole raw milk with a bloomy rind.
Ripening : 10 days minimum.
Prefer a pairing with a wine aged 1 to 2 years old.
> view all pairings

Sauces

Maitre d'hotel butter

Maitre d'hotel butter
Maître d'hôtel butter : softened butter mixed with finely chopped parsley, lemon juice, salt, and pepper.
Prefer a pairing with a wine aged 1 to 2 years old.
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Cheeses

Malakoff

Malakoff
France. Normandy. Seine-Maritime. Pays de Bray. Gournay-en-Bray.
Soft-ripened cow's milk cheese with a bloomy rind.
Less aged than Gournay.
Prefer a pairing with a wine aged 1 to 2 years old.
> view all pairings

Cheeses

Manchego

Manchego
Spain. Castilla-La Mancha.
Pressed and uncooked cheese made from sheep's milk wrapped in wax.
Prefer a pairing with a wine aged 1 to 2 years old.
> view all pairings

Cheeses

Manchego fresco

Manchego fresco
Spain. Castilla-La Mancha.
Pressed and uncooked cheese made from sheep's milk wrapped in wax.
Ripening : 2 weeks minimum.
Prefer a pairing with a wine aged 1 to 2 years old.
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Cheeses

Maroilles

Maroilles
France. Hauts-de-France. Aisne. Nord. Avesnois.
Soft-ripened cow's milk cheese with a washed rind.
Ripening : 35 days minimum.
Avoid red wine as the cheese ages.
Prefer a pairing with a wine aged 1 to 2 years old.
> view all pairings

Offal and tripe

Marseille pieds paquets

Marseille pieds paquets
France. Provence-Alpes-Côte d’Azur. Bouches-du-Rhône. Marseille.
Dish made with sheep’s feet and stuffed tripe, filled with pork belly or salted pork, slowly simmered in a white wine and tomato sauce.
Prefer a pairing with a wine aged 1 to 2 years old.
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Sauces

Matelote sauce

Matelote sauce
Matelote sauce : red wine reduction with chopped mushrooms, shallots, onions and bouquet garni with brown roux.
Prefer a pairing with a wine aged 1 to 2 years old.
> view all pairings

Cheeses

Mature Clothbound Cheddar

Mature Clothbound Cheddar
United Kingdom. Devon.
Pressed and uncooked cheese made from cow's milk cheese coated in butter or lard and wrapped in an additional layer of cloth.
Ripening : 12 months.
Serve with the less mature cheeses.
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Sauces

Mayonnaise

Mayonnaise
Mayonnaise : emulsion of oil with egg yolk, mustard, pepper, and sometimes a dash of lemon juice or vinegar.
Prefer a pairing with a wine aged 1 to 2 years old.
> view all pairings