Food and wine pairing
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Beaujolais-Villages rouge
Still red wine(s)
Serve at 13-15°C or 55-59 °F.
Aging potential (estimation) : 3 to 4 years old.
Synonyms
- Beaujolais-Villages red wine
This drink pairs well with 303 dishes:
Beef
Chateaubriand with béarnaise sauce
Chateaubriand : cut of meat in the tenderloin filet with a thickness of 4 to 8 cm cut..
Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.
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Cheeses
Cheshire
United Kingdom.
Pressed and uncooked cheese made from cow's milk.
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Cold starters
Chicken aspic
Aspic : a cold dish in which the ingredients (vegetables, fruits, eggs, fish, meat, and/or poultry) are encased in a jelly made from stock or consommé.
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Main courses
Chicken couscous
Couscous : steamed wheat semolina served with fish, meat or vegetable stew accompanied by a spicy broth.
Pair according to the hotness of the spices.
Prefer a pairing with a light wine low in tannins.
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Poultry
Chicken cutlets Pozharsky
Pojarski : meatball with breadcrumbs, cream, and eggs, pan-fried until golden.
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Main courses
Chicken gumbo
United States. Louisiana.
Gumbo : a vegetable stew (celery, onion, bell pepper) with a thick, highly aromatic broth, to which seafood (typically crab, shrimp, or lobster) or meat (quail, duck, chicken, and smoked meats like andouille, ham, sausage) is added at the end of cooking.
Dish usually served with rice.
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Poultry
Chicken pannequet
Pannequet : crepe filled with a savory or sweet filling.
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Cheeses
Coach farm triple cream goat cheese
United States. New York.
Triple-cream soft-ripened cheese made from pasteurized goat's milk with a bloomy rind.
Ripening : 4 weeks.
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Cured Meats
Cold cut buffet
Buffet : all the dishes of the meal are served on a table, and the guests help themselves.
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Cured Meats
Cold cuts plate
Assortment of cold meats and charcuterie.
Prefer a pairing with a wine aged 1 to 3 years old.
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Poultry
Coq au vin
Wine stewed chicken.
Prefer a pairing with a wine under 2 years old.
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Main courses
Corn dog
Canada. United States.
Smoked sausage coated in batter and served on a stick.
Served with ketchup, mayonnaise or mustard.
Served hot.
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