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Food and wine pairing ideas

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Food and wine pairing

Bordeaux Claret

Photo de Brett Jordan (CC BY 2.0)
https://www.flickr.com/photos/x1brett/53973362970/

Bordeaux Claret

Still red wine(s)

Serve at 10-12°C or 50-54 °F.

Can be drunk as soon as it is marketed.
Aging potential (estimation) : 1 to 2 years old.

This drink pairs well with 164 dishes:

Pizza, Quiche, Tart, Pie

Acadian tourtière

Acadian tourtière
Canada. Quebec.
A pie made with at least 50% cubed pork meat, flavored with cinnamon and cloves.
The meat can be accompanied by other meats (beef, turkey, game…), celery, bacon, onion, potatoes…
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Cured Meats

Amiens duck pâté

Amiens duck pâté
Pâté en croûte made with duck and pork, along with mushrooms or truffles, Cognac, shallots, egg, white bread, apples, spices, pepper, and salt, set in a jelly.
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Cured Meats

Andouillette

Andouillette
Pre-cooked sausage usually made from pork intestine (intestine and stomach), sometimes from veal (calf's ruffle), never smoked, to be pan-fried, oven-heated, or grilled.
Served hot.
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Appetizers and Amuse-bouches

Arancini al burro

Arancini al burro
Italy. Sicilia.
Breaded and fried rice balls or cones, 8 to 12 cm in diameter, filled with ham and mozzarella.
Served hot.
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Appetizers and Amuse-bouches

Arancini al ragù

Arancini al ragù
Italy. Sicilia.
Breaded and fried rice balls or cones, 8 to 12 cm in diameter, filled with ragù (meat in tomato sauce) and peas.
Served hot.
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Cheeses

Bijou

Bijou
United States. Vermont.
Soft-ripened cheese made from pasteurized goat's milk with a natural rind.
Ripening : 2 weeks.
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Consommés, Broths and Soups

Borscht

Borscht
Ukraine.
Beet-based soup with mushrooms, vegetables (carrot, cabbage, cucumber, beans, onion, potato, tomatoes), and meat (beef, pork, or chicken).
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Cheeses

Brabander

Brabander
Netherlands. North Holland.
Pressed and uncooked cheese made from pasteurized goat’s milk with waxed rind.
Ripening : 6 to 9 months.
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Mushrooms, Vegetables, Pasta and Rice

Braised endives

Braised endives
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid while avoiding any evaporation, over low heat and covered.
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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.
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Cheeses

Carré frais

Carré frais
France. Bourgogne-Franche-Comté. Normandy. Seine-Maritime.
Fresh cheese made from pasteurized cow’s milk.
Prefer a regional pairing.
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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.
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