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Food and wine pairing ideas

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Food and wine pairing

Cahors

Serve at 14-16°C or 57-61 °F.

Can be drunk from : 3 years.
Aging potential (estimation) : 5 to 10 years old.

This drink pairs well with 458 dishes:

Sheep and Goats

Leg of lamb with garlic cream

Leg of lamb with garlic cream
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Garlic cream : sauce made with cream and cooked garlic.
Prefer a pairing with a wine aged 3 to 8 years old.
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Cheeses

Leonardo

Leonardo
Italy.
Pasteurized cow's milk cheese with pressed uncooked paste and washed rind.
Ripening : 2 months.
Prefer a pairing with a wine with soft tannins.
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Cold starters

Meatloaf

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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Sheep and Goats

Méchoui

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

Mique lotoise

Mique lotoise
France. Occitania. Lot. Tarn-et-Garonne. (Quercy).
A type of bread dumpling cooked in a broth with meat (usually salt pork, short ribs, and hock, sometimes also andouille sausage) and vegetables (carrot, cabbage, turnip, leek, potato).
Served hot or cold.
Prefer a pairing with a fruity and supple wine.
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Sauces

Mole

Mole
Mexico.
Sauce made from peanuts, cocoa, chili pepper, sesame, tomato, and thickened with corn dough, bread, or fried and crumbled tortilla.
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Sauces

Mole turkey

Mole turkey
Mole : sauce made with peanuts, cocoa, chili, sesame, tomato and thickened with corn dough, bread, or tortilla (fried and crumbled).
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Cheeses

Morbier

Morbier
France. Bourgogne-Franche-Comté. Jura.
Pressed and uncooked cheese made from raw cow's milk with a washed rind and crossed in the center by a thin line of ash from ash tree.
Ripening : 45 days minimum.
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