Food and wine pairing
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Cahors
Still red wine(s)
Serve at 14-16°C or 57-61 °F.
Aging potential (estimation) : 5 to 10 years old.
This drink pairs well with 458 dishes:
Poultry
Poule au pot
Chicken stuffed with vegetables (carrots, turnips, leeks, onions, cloves) cooked pot-au-feu style.
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Main courses
Poutreille
France. Auvergne-Rhône-Alpes. Cantal. Aveyron.
Stew made with beef, oxtail, pig's trotters, aromatics…, marinated in red wine with vegetables (carrot, mushroom, onion, leek, potato, etc.) and simmered for a long time in the oven, accompanied by a red wine sauce.
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Sauces
Provençal sauce
Provençal sauce : crushed tomatoes and a garlic clove sautéed in oil.
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Rabbit
Rabbit cacciatore
Chasseur sauce : brown sauce made from veal (and sometimes beef) stock, white wine, and butter, enhanced with chopped shallots, sliced mushrooms, crushed tomatoes, and finely chopped parsley.
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Rabbit
Rabbit galantine
Galantine : mixture of meat and bacon sliced or chopped then boiled.
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Cheeses
Reblochon laitier
France. Auvergne-Rhône-Alpes. Savoie.
Pressed and uncooked cheese made from raw cow's milk (Red label).
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Desserts and Sweet Courses
Red fruit crumble
Crumble : a baked dish consisting of a layer of fruits, vegetables, meat, etc., topped with a crumbly mixture of butter, flour, and sugar, baked until the topping is crisp.
Prefer a pairing with a developed wine.
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Beef
Rib steak with coarse salt and bone marrow
Rib steak : rib of beef with bone attached.
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Beef
Roast beef tournedos
Tournedos : a thick slice cut from the tenderloin (about one to two centimeters).
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Beef
Roast beef with porcini mushrooms
Prefer a pairing with a wine over 5 years old.
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