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:
Pork
Pork ribs with devil's sauce
Devil sauce : shallot and vinegar reduction with veal stock and espagnole sauce, simmered and reduced by half with tomato.
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Cured Meats
Pork rinds
Pork pieces slow-cooked in their own fat and seasoned with salt, pepper, spices, and sometimes garlic, parsley, or vinegar.
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Pork
Pork roast with duchess potatoes
Duchess potatoes : purée of mashed potato and egg yolk baked until golden.
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Pork
Pork roast with mustard sauce
Mustard sauce : hollandaise sauce with mustard.
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Pork
Pork tenderloin with mustard sauce
Mustard sauce : hollandaise sauce with mustard.
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Main courses
Pot-au-feu
French beef stew with vegetables (carrot, turnip, leek, potato, celeriac, onion, , etc) and spices (bouquet garni and clove).
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Salads
Pot-au-feu salad
Green salad with diced pot-au-feu beef.
Prefer a pairing with a wine aged 1 to 3 years old.
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Main courses
Potée
Mixture of meat or sausage, vegetables and baked potatoes in broth cooked several hours in an earthenware pot.
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Poultry
Poule au pot
Chicken stuffed with vegetables (carrots, turnips, leeks, onions, cloves) cooked pot-au-feu style.
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Sauces
Poulette sauce
Poulette sauce : mushroom velouté with chopped parsley and lemon juice.
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Veal
Pozharsky veal cutlet
Pojarski : meatball with breadcrumbs, cream, and eggs, pan-fried until golden.
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Cheeses
Prairie sunset
United States. Wisconsin.
Pressed and uncooked cheese made from cow's milk.
Ripening : 4 months minimum.
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Cured Meats
Prosciutto di Parma
Italy. Parma.
Ham from Duroc or Large White pigs slaughtered at around 9 months of age.
Ripening : 12 months minimum.
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Eggs
Quail eggs with green sauce
Green sauce : Green sauce : Mayonnaise mixed with a puree of chervil, watercress, spinach, and parsley.
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Cheeses
Quart
France. Hauts-de-France. Aisne. Nord. Avesnois.
Maroilles form.
Soft-ripened cow's milk cheese with a washed rind.
Ripening : 3 weeks minimum.
Avoid red wine as the cheese ages.
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Rabbit
Rabbit fricassee
Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.
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Rabbit
Rabbit galantine
Galantine : mixture of meat and bacon sliced or chopped then boiled.
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Main courses
Raclette
Melted cheese served with cold cuts, potatoes and vegetables.
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