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:
Beef
Grilled rib steak with peppercorn sauce
Rib steak : rib of beef with bone attached.
Peppercorn sauce : melted butter with shallots deglazed with Cognac, enhanced with crushed pepper, reduced veal stock, and heavy cream.
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Feathered game
Grilled wood pigeon à la goutte de sang with porcini
Cooked à la goutte de sang : quick sear over medium-high heat to brown the surface of the meat while keeping the inside pink.
Prefer a pairing with a wine over 5 years old.
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Poultry
Guinea fowl salmis
Salmis : game or poultry carcass reduction in spiced wine sauce.
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Beef
Hachis parmentier
Mashed potato combined with diced meat. French equivalent of cottage or shepherd's pie.
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Sheep and Goats
Halicot of mutton
Mutton stew with turnips, onions and potatoes.
Prefer a pairing with a wine aged 3 to 8 years old.
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Miscellaneous
Hamburger
Dish originating from Germany.
Sandwich made with two buns filled with ground beef, fresh vegetables, lettuce, condiments (pickles, onion) and sauce.
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Furred game
Hare à la Cuillère with grilled bacon and chasseur sauce
A la cuillère : meat slow-cooked in a casserole dish (4 to 8 hours at 160°C), hollowed out and stuffed, then gratinéed before serving.
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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Furred game
Hare à la royale
A la royale : slow-cooked with red wine and Cognac and completely deboned.
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Furred game
Haunch of venison with huntsman sauce
Haunch : leg.
Huntsman sauce : poivrade sauce thickened with cream, blood, and redcurrant jelly.
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Furred game
Haunch of venison with poivrade sauce
Haunch : leg.
Poivrade sauce : mirepoix (carrot, onion, celery) with butter, bacon bits, aromatics (bay leaf, thyme), white wine, vinegar, with a veal or game stock and black peppercorns.
Prefer a pairing with a wine over 8 years old.
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Furred game
Haunch of venison with porcini mushrooms
Haunch : leg.
Prefer a pairing with a wine aged 3 to 8 years old.
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Main courses
Hochepot
France. Hauts-de-France.
Stew made with oxtail, lamb shoulder, salted pork belly, and vegetables.
Prefer a pairing with a wine aged 3 to 8 years old.
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Cheeses
Hook’s Eight year Cheddar
United States. Wisconsin.
Pressed and uncooked cheese made from cow's milk.
Prefer a pairing with a wine with soft tannins.
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Cheeses
Hook’s Fifteen year Cheddar
United States. Wisconsin.
Pressed and uncooked cheese made from cow's milk.
Prefer a pairing with a wine with soft tannins.
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Cheeses
Hook’s Five year Cheddar
United States. Wisconsin.
Pressed and uncooked cheese made from cow's milk.
Prefer a pairing with a wine with soft tannins.
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Cheeses
Hook’s Four year Cheddar
United States. Wisconsin.
Pressed and uncooked cheese made from cow's milk.
Prefer a pairing with a wine with soft tannins.
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Cheeses
Hook’s Seven year Cheddar
United States. Wisconsin.
Pressed and uncooked cheese made from cow's milk.
Prefer a pairing with a wine with soft tannins.
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Cheeses
Hook’s Six year Cheddar
United States. Wisconsin.
Pressed and uncooked cheese made from cow's milk.
Prefer a pairing with a wine with soft tannins.
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