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Food and wine pairing

Beaujolais-Villages rouge

Photo de Shunichi kouroki (CC BY 2.0)
https://www.flickr.com/photos/kohrogi/15643880899/

Beaujolais-Villages 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) : 3 to 4 years old.

Synonyms

  • Beaujolais-Villages red wine

This drink pairs well with 303 dishes:

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.
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Appetizers and Amuse-bouches

Summer roll

Summer roll
Vietnam.
Summer roll : shrimp, vegetables, or beef or pork wrapped in raw rice paper (bánh tráng).
Served cold.
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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.
Prefer a pairing with the sauce.
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Pizza, Quiche, Tart, Pie

Touraine-style quiche

Touraine-style quiche
Quiche made with shortcrust pastry filled with a mixture of eggs, cream, Rillettes de Tours, and rillons.
Rillons : pieces of pork slowly cooked in their own fat and seasoned with salt, pepper, spices, and sometimes garlic, parsley, or vinegar.
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Offal and tripe

Tripous

Tripous
France. Occitania. Aveyron.
Dish made with small strips of veal tripe usually rolled in sheep's caul fat (typically lamb) and tied with string. Cooked in veal stock with salt, pepper, white wine, carrots and tomatoes.
Prefer a pairing with a wine aged 1 to 3 years old.
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Cheeses

Twig farm goat tomme

Twig farm goat tomme
United States. Vermont.
Soft-ripened cheese made from goat's milk with a natural rind ranging in color from grey to brown.
Ripening : 3 to 5 months.
Serve with the less mature cheeses.
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