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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:

Veal

Veal frikandel

Veal frikandel
Minced veal with breadcrumbs, eggs and onion cooked in a round patty shape and served with a spicy sauce.
Prefer a pairing with a wine aged 1 to 2 years old.
> view all pairings

Veal

Veal medallion with morels

Veal medallion with morels
Medallion : piece of meat (3 to 4 cm thick) sliced from the tenderloin, prepared in the style of a tournedos.
Red wine for fans.
Prefer a pairing with a wine aged 1 to 2 years old.
> view all pairings

Veal

Veal tartare

Veal tartare
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
Prefer a pairing with a wine aged 1 to 2 years old.
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Cheeses

Vendôme bleu

Vendôme bleu
France. Centre-Val de Loire. Loir-et-Cher. Villiers-sur-Loir.
Soft-ripened cheese made from cow's milk with a natural rind.
Prefer a pairing with a wine aged 1 to 2 years old.
> view all pairings

Cheeses

Vermont Herdsman

Vermont Herdsman
United States. Vermont.
Pressed and uncooked cheese made from raw whole cow's milk with a straw-colored washed rind.
Ripening : 12 months minimum.
Prefer a pairing with a wine aged 1 to 2 years old.
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Cold starters

Vitello tonnato

Vitello tonnato
Italy. Lombardy. Piedmont.
Veal carpaccio with tuna, lemon mayonnaise, capers, and anchovy fillets.
Prefer a pairing with a wine aged 1 to 2 years old.
> view all pairings

Cheeses

Young Edam

Young Edam
Netherlands.
Pressed and uncooked cheese made from pasteurized cow's milk.
Ripening : 3 to 6 weeks.
Prefer a pairing with a wine aged 1 to 2 years old.
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Cheeses

Young Mimolette

Young Mimolette
France. Hauts-de-France. Nord. Pas-de-Calais.
Pressed and uncooked cheese made from cow's milk colored with annatto.
Ripening : 3 months.
Prefer a pairing with a wine aged 1 to 2 years old.
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Cheeses

Zamorano artesano

Zamorano artesano
Spain. Castile and León. Zamora.
Raw sheep's milk pressed uncooked cheese.
Ripening : 100 days minimum.
Prefer a pairing with a wine aged 1 to 2 years old.
> view all pairings