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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

Brie de Melun

Brie de Melun
France. Île-de-France. Seine-et-Marne. Melun.
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 Nangis

Brie de Nangis
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 fermier

Brie fermier
France. Île-de-France. Seine-et-Marne. Brie.
Soft-ripened cheese made from raw cow's milk with a bloomy rind.
Prefer a pairing with a wine aged 1 to 2 years old.
> view all pairings

Cheeses

Burrata

Burrata
Italy. Apulia.
Fresh and stretched-curd cheese made from buffalo or cow's milk, filled with cream and sealed with an edible raffia tie.
Prefer a pairing with a wine aged 1 to 2 years old.
> view all pairings

Cheeses

Buttermilk blue

Buttermilk blue
United States. Wisconsin.
Blue cheese made from raw cow's milk with a natural rind.
Ripening : 2 months.
Prefer a pairing with a wine aged 1 to 2 years old.
> view all pairings

Salads

Caesar salad

Caesar salad
Romaine salad with garlicky croutons, eggs, Parmesan cheese, and a dressing made of lemon juice, olive oil, and Worcestershire sauce.
Prefer a pairing with a wine aged 1 to 2 years old.
> view all pairings

Cured Meats

Caillette

Caillette
France. Auvergne-Rhône-Alpes. Ardèche.
Type of pâté made with pork meat, Swiss chard, spinach or salad greens, chopped herbs and wrapped in pig's caul fat. It may also contain garlic, alcohol, spices, egg, chestnuts, nuts…
Served hot or cold.
Prefer a regional pairing.
Prefer a pairing with a wine aged 1 to 2 years old.
> view all pairings

Cured Meats

Caillette with herbs

Caillette with herbs
France. Auvergne-Rhône-Alpes. Ardèche.
Type of pâté made with pork meat, Swiss chard, spinach or salad greens, chopped herbs and wrapped in pig's caul fat. It may also contain garlic, alcohol, spices, egg, chestnuts, nuts…
Served hot or cold.
Prefer a pairing with a wine aged 1 to 2 years old.
> view all pairings

Cheeses

Cambozola

Cambozola
Germany. Allgäu.
Double 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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Cheeses

Camembert

Camembert
France. Normandy.
Soft-ripened cow's milk cheese with bloomy rind.
Prefer a pairing with a light wine low in tannins.
Prefer a pairing with a wine aged 1 to 2 years old.
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Cheeses

Camisard

Camisard
France. Auvergne-Rhône-Alpes. Occitanie. Cévennes.
Soft-ripened goat cheese made from whole raw milk with a bloomy rind wrapped in a thin slice of bacon, can be heated in the oven or in a pan.
Dish usually served with a green salad.
Prefer a pairing with a wine aged 1 to 2 years old.
> view all pairings

Mushrooms, Vegetables, Pasta and Rice

Cannelloni with tomato sauce

Cannelloni with tomato sauce
Tomato sauce : tomato paste or fresh tomatoes, garlic, onion, bay leaf, thyme, red, salt, sugar and pepper.
Prefer a pairing with a wine aged 1 to 2 years old.
> view all pairings

Cheeses

Cantal jeune

Cantal jeune
France. Auvergne-Rhône-Alpes. Cantal.
Pressed and uncooked cheese made from cow's milk.
Ripening : 4 months maximum.
Prefer a pairing with a wine aged 1 to 2 years old.
> view all pairings

Cheeses

Carré frais

Carré frais
France. Bourgogne-Franche-Comté. Normandy. Seine-Maritime.
Fresh cheese made from pasteurized cow’s milk.
Prefer a regional pairing.
Prefer a pairing with a wine aged 1 to 2 years old.
> view all pairings

Appetizers and Amuse-bouches

Casse-museau

Casse-museau
France. Centre-Val de Loire. Cher. Indre. Berry.
Goat cheese log baked with butter and flour.
Served warm, not hot.
Prefer a pairing with a wine aged 1 to 2 years old.
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Cold starters

Celery root remoulade

Celery root remoulade
Remoulade : mayonnaise with capers, pickles, and a blend of herbs (parsley, chives, chervil, and tarragon).
Prefer a pairing with a wine aged 1 to 2 years old.
> view all pairings

Cold starters

Cervelle de canut

Cervelle de canut
France. Auvergne-Rhône-Alpes. Rhône. Lyon.
Cottage cheese beaten with fresh cream and seasonings (chives, shallot, parsley).
Dish usually served with toasted bread, steamed potatoes, or used to dress a salad.
Prefer a pairing with a wine aged 1 to 2 years old.
> view all pairings