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:
Cured Meats
Jésus de Lyon
France. Auvergne-Rhône-Alpes. Rhône. Lyon.
Dry sausage in a pear shape, rather long and wide (10 cm) made from pork meat and fat (shoulder, ham, loin, belly) salted and seasoned with garlic, nutmeg, black peppercorns, ground pepper, salt and red wine.
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Offal and tripe
Lamb kidneys with mustard sauce
Mustard sauce : hollandaise sauce with mustard.
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Cheeses
Le Gruyère
Switzerland. Bern. Fribourg. Jura. Neuchâtel. Vaud.
Pressed and cooked cheese made from raw cow’s milk with few or no holes.
Ripening : 6 to 9 months.
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Cheeses
Le Gruyère bio réserve
Switzerland. Bern. Fribourg. Jura. Neuchâtel. Vaud.
Pressed and cooked cheese made from raw cow’s milk with few or no holes and complying with the requirements of the « Bio Suisse » label.
Ripening : 10 months minimum.
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Cheeses
Le Gruyère réserve
Switzerland. Bern. Fribourg. Jura. Neuchâtel. Vaud.
Pressed and cooked cheese made from raw cow’s milk with few or no holes.
Ripening : 10 months minimum.
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Cheeses
Lincoln log
United States. Michigan.
Soft-ripened cheese made from pasteurized goat's milk with a natural rind.
Ripening : 2 weeks.
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Cheeses
Livarot
France. Normandy.
Soft-ripened cheese made from cow's milk with a washed rind orange-colored and square shape.
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Cheeses
Louis d’Or
Canada. Quebec.
Pressed and cooked cheese made from raw cow's milk with a washed rind.
Ripening : 9 months.
Red wine for fans.
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Veal
Lucullus veal cutlet
Veal cutlet wrapped by bacon or ham and melted cheese.
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Veal
Lucullus veal escalope
Two veal escalopes sandwiching bacon or ham and melted cheese.
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Mushrooms, Vegetables, Pasta and Rice
Macaroni and cheese
Cooked macaroni pasta with a cheese sauce, generaly cheddar.
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Cheeses
Mâconnais
France. Bourgogne-Franche-Comté. Saône-et-Loire. Mâconnais.
Soft-ripened goat cheese made from whole raw milk with a bloomy rind.
Ripening : 10 days minimum.
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Sauces
Maitre d'hotel butter
Maître d'hôtel butter : softened butter mixed with finely chopped parsley, lemon juice, salt, and pepper.
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Cheeses
Maroilles
France. Hauts-de-France. Aisne. Nord. Avesnois.
Soft-ripened cow's milk cheese with a washed rind.
Ripening : 35 days minimum.
Avoid red wine as the cheese ages.
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Cold starters
Meatloaf
Ballotine : piece of meat, game, fish, or poultry that is deboned, rolled, stuffed, and tied, cooked in a casserole or set in jelly.
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Cheeses
Mignon
France. Hauts-de-France. Aisne. Nord. Avesnois.
Maroilles form.
Soft-ripened cow's milk cheese with a washed rind. Refining : at least 4 weeks.
Avoid red wine as the cheese ages.
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