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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

St. Albans

St. Albans
United States. Vermont.
Soft-ripened cow's pasteurized milk cheese with bloomy rind.
Prefer a pairing with a wine aged 1 to 2 years old.
> view all pairings

Beef

Steak au poivre

Steak au poivre
Beef flambéed with Cognac and served with a pepper sauce flavored with white wine, Marsala, or Port, and optionally accompanied by mustard.
Prefer a pairing with a full-bodied red wine.
Pair with a wine of 1 to 2 years old.
> view all pairings

Beef

Steak tartare

Steak tartare
Minced meat served raw with capers, chives, gherkins, onions, chopped parsley, and a raw egg yolk.
Prefer a pairing with a wine aged 1 to 2 years old.
> view all pairings

Cheeses

Stinking bishop

Stinking bishop
United Kingdom. Gloucestershire.
Soft-ripened cheese made from cow's milk with a perry-washed rind orange-colored.
Prefer a pairing with a wine aged 1 to 2 years old.
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Cheeses

Stolwijker kaas

Stolwijker kaas
Netherlands. South Holland.
Pressed and uncooked cheese made from whole raw cow’s milk.
Ripening : 4 to 6 months.
Prefer a pairing with a wine aged 1 to 2 years old.
> view all pairings

Mushrooms, Vegetables, Pasta and Rice

Stuffed cabbage

Stuffed cabbage
Stuffing made with beef or pork, seasoned with onions, tomatoes, rice, spices, etc., wrapped in one or more cabbage leaves, then boiled or steamed.
Generally eaten hot.
Prefer a pairing with a wine aged 1 to 2 years old.
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Main courses

Tablier de sapeur

Tablier de sapeur
France. Auvergne-Rhône-Alpes. Rhône. Lyon.
Beef tripe cooked in broth and marinated in white wine, then cut into triangles, breaded, and fried.
Dish usually served with steamed potatoes and mayonnaise, gribiche sauce or tartar sauce.
Pair with a wine of 1 to 2 years old.
> view all pairings

Main courses

Tablier de sapeur with tartare sauce

Tablier de sapeur with tartare sauce
France. Auvergne-Rhône-Alpes. Rhône. Lyon.
Tartar sauce : mayonnaise with capers, chives, pickles and chopped parsley.
Dish usually served with steamed potatoes.
Prefer a pairing with a wine aged 1 to 2 years old.
> view all pairings

Main courses

Tajine

Tajine
Tajine : stew of vegetables, fish or meat.
Prefer a pairing with a wine aged 1 to 2 years old.
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Cheeses

Tarentaise cheese

Tarentaise cheese
United States. Vermont.
Raw cow's milk cheese with pressed uncooked paste and washed rind.
Ripening : 9 months minimum.
Prefer a pairing with a wine aged 1 to 2 years old.
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Sauces

Tartar sauce

Tartar sauce
Tartar sauce : mayonnaise with capers, chives, pickles and chopped parsley.
Prefer a pairing with a wine aged 1 to 2 years old.
> view all pairings

Cheeses

Tête de moine Classic

Tête de moine Classic
Switzerland. Bernese Jura.
Pressed and cooked cheese made from whole raw cow’s milk.
Ripening : 75 days minimum.
Prefer a pairing with a wine aged 1 to 2 years old.
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Cheeses

Thomasville tomme

Thomasville tomme
United States. Georgia.
Pressed and uncooked cheese made from raw cow's milk with a natural rind.
Prefer a pairing with a wine aged 1 to 2 years old.
> view all pairings

Cheeses

Tilsit

Tilsit
Germany.
Pasteurized cow's milk cheese with cooked pressed paste and washed rind.
Ripening : at least 2 months.
Prefer a pairing with a wine aged 1 to 2 years old.
> view all pairings