Food and wine pairing
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.
Aging potential (estimation) : 2 to 4 years old.
Synonyms
- Beaujolais red wine
This drink pairs well with 553 dishes:
Cheeses
Bleu d'Auvergne
France. Auvergne-Rhône-Alpes. Cantal. Aveyron. Haute-Loire. Puy-de-Dôme. France. Nouvelle-Aquitaine. Corrèze. France. Occitania. Lot, Lozère.
Blue cheese made from cow's milk.
Prefer a pairing with a wine aged 1 to 2 years old.
> view all pairings
Cheeses
Bleu de Gex
France. Bourgogne-Franche-Comté. Jura. Haut-Jura.
Blue cheese made from raw cow's milk.
Prefer a pairing with a wine aged 1 to 2 years old.
> view all pairings
Cheeses
Blue cheese
Cheese made from sheep’s, goat’s, and/or cow’s milk, containing internal mold with colors ranging from blue to grey-green.
Prefer a pairing with a wine aged 1 to 2 years old.
> view all pairings
Cheeses
Bocconcino
Italy. Campania.
Fresh stretched-curd cheese made from small-sized buffalo milk (bite-sized).
Prefer a pairing with a wine aged 1 to 2 years old.
> view all pairings
Cheeses
Boerenkaas
Netherlands. South Holland.
Pressed and uncooked cheese made from whole raw cow’s milk.
Ripening : 2 weeks minimum.
Prefer a pairing with a wine aged 1 to 2 years old.
> view all pairings
Beef
Boeuf à la mode
Meat slowly cooked in a pot over low heat with white wine, carrots, onion, and broth flavored with herbes de Provence.
Prefer a pairing with a wine aged 1 to 2 years old.
> view all pairings
Cheeses
Bondard
France. Normandy. Neufchatel-en-Bray.
Soft-ripened cow's milk cheese enriched with cream and with a bloomy rind.
Ripening : 2 weeks to 2 months.
Prefer a pairing with a wine aged 1 to 2 years old.
> view all pairings
Beef
Bordeaux style entrecote
Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.
Prefer a pairing with a wine aged 1 to 2 years old.
> view all pairings
Consommés, Broths and Soups
Borscht
Ukraine.
Beet-based soup with mushrooms, vegetables (carrot, cabbage, cucumber, beans, onion, potato, tomatoes), and meat (beef, pork, or chicken).
Prefer a pairing with a wine aged 1 to 2 years old.
> view all pairings
Pork
Boudin blanc
Boudin blanc : white sausage made of white meat with milk instead of blood.
Prefer a pairing with a wine aged 1 to 2 years old.
> view all pairings
Pork
Boudin blanc with apples
Boudin blanc : white sausage made of white meat with milk instead of blood.
Prefer a pairing with a wine aged 1 to 2 years old.
> view all pairings
Cheeses
Boulette de Cambrai
France. Hauts-de-France. Pas de Calais. Avesnes.
Soft-ripened cheese made from cow's milk with a washed rind flavored with tarragon, parsley, and pepper, then hand-shaped into a cone.
Ripening : 3 to 6 weeks.
Prefer a pairing with a wine aged 1 to 2 years old.
> view all pairings
Cheeses
Boursin
France.
Fresh pasteurized cow's milk cheese flavored with garlic and herbs.
Prefer a pairing with a wine aged 1 to 2 years old.
> view all pairings
Cheeses
Brabander
Netherlands. North Holland.
Pressed and uncooked cheese made from pasteurized goat’s milk with waxed rind.
Ripening : 6 to 9 months.
Prefer a pairing with a wine aged 1 to 2 years old.
> view all pairings
Beef
Braised beef with carrots
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid while avoiding any evaporation, over low heat and covered.
Prefer a pairing with a wine aged 1 to 2 years old.
> view all pairings
Poultry
Braised duck with turnips
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid while avoiding any evaporation, over low heat and covered.
Prefer a pairing with a wine aged 1 to 2 years old.
> view all pairings
Poultry
Braised duckling with turnips
Duckling : young duck.
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid while avoiding any evaporation, over low heat and covered.
Prefer a pairing with a wine aged 1 to 2 years old.
> view all pairings
Mushrooms, Vegetables, Pasta and Rice
Braised endives
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid while avoiding any evaporation, over low heat and covered.
Prefer a pairing with a wine aged 1 to 2 years old.
> view all pairings
Beef
Braised rib steak
Rib steak : rib of beef with bone attached. Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid while avoiding any evaporation, over low heat and covered.
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid while avoiding any evaporation, over low heat and covered.
Prefer a pairing with a wine aged 1 to 2 years old.
> view all pairings
Appetizers and Amuse-bouches
Breadsticks
Breadsticks : small, dry, and elongated breadsticks served as an appetizer.
Prefer a pairing with a wine aged 1 to 2 years old.
> view all pairings
Poultry
Bresse chicken with cream sauce
Cream sauce : béchamel sauce with cream.
Prefer a pairing with a wine aged 1 to 2 years old.
> view all pairings
Cheeses
Brie
France. Île-de-France. Seine-et-Marne. Brie.
Soft-ripened cow's milk cheese with a bloomy rind.
Prefer a pairing with a wine aged 1 to 2 years old.
> view all pairings
Cheeses
Brie de Meaux
France. Île-de-France. Seine-et-Marne. Meaux.
Soft-ripened cow's milk cheese with a bloomy rind.
Prefer a pairing with a wine aged 1 to 2 years old.
> view all pairings