Food and wine pairing
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Cabardès rouge
Still red wine(s)
Serve at 15-17°C or 59-63 °F.
Aging potential (estimation) : 5 to 10 years old.
Synonyms
- Cabardès red wine
This drink pairs well with 102 dishes:
Sheep and Goats
Grilled saddle of lamb
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
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Sheep and Goats
Herb roasted leg of lamb
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Prefer a pairing with a wine aged 2 to 5 years old.
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Sheep and Goats
Herb-crusted lamb fillet
Prefer a pairing with a wine aged 2 to 5 years old.
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Sheep and Goats
Herb-crusted rack of lamb
Prefer a pairing with a wine aged 2 to 5 years old.
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Sheep and Goats
Lamb navarin
Navarin : stew.
Prefer a pairing with a wine aged 2 to 5 years old.
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Sheep and Goats
Lamb noisette in a gingerbread crust
Noisette : round-shaped piece of meat taken from the leg, loin, or rack.
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Sheep and Goats
Méchoui
Whole lamb or mutton roasted on a spit, slow-cooked for a long time.
Prefer a pairing with a young, full-bodied wine, high in tannins.
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Main courses
Moussaka
Balkans. Middle East.
Dish composed of layers of minced lamb, eggplant, onions and tomatoes.
Prefer a pairing with a wine aged 2 to 5 years old.
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Sheep and Goats
Mutton carbonade
France. Southern France.
Stew with red wine, onions, garlic and meat scraps.
Prefer a pairing with a wine aged 2 to 5 years old.
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Main courses
Ossobuco
Italy. Milan.
Specialty of braised veal shanks with vegetables, white wine and broth.
Usually garnished with gremolata and traditionally served with risotto alla milanese.
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Poultry
Ostrich tournedos with béarnaise sauce
Tournedos : a thick slice cut from the tenderloin (about one to two centimeters).
Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.
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Sheep and Goats
Pistache Saint-Gaudinoise
France. Occitania. Haute-Garonne.
Mutton stew with white beans, pork, lard and garlic.
Prefer a pairing with a wine with soft tannins.
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Mushrooms, Vegetables, Pasta and Rice
Porcini mushroom fricassee
Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.
Prefer a pairing with a wine aged 2 to 5 years old.
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Pork
Pork filet mignon with duchess potatoes
Duchess potatoes : purée of mashed potato and egg yolk baked until golden.
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Offal and tripe
Provençal pieds paquets
France. Provence-Alpes-Côte d’Azur. Alpes-de-Haute-Provence. Sisteron. Bouches-du-Rhône. Marseille.
Traditional dish made with sheep’s feet and stuffed tripe, filled with pork belly or salted pork, slowly simmered in a white wine and tomato sauce.
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Sheep and Goats
Provençal roasted shoulder of lamb
Provençal style : accompanied by sautéed tomatoes with parsley, garlic-infused olive oil, and bread.
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