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Food and wine pairing ideas

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Food and wine pairing

Cairanne rouge

Photo de Brett Jordan (CC BY 2.0)
https://www.flickr.com/photos/x1brett/55378173215/

Cairanne rouge

Still red wine(s)

Serve at 16-18°C or 61-64 °F.

Can be drunk from : 2 years.
Aging potential (estimation) : 3 to 5 years old.

Synonyms

  • Cairanne red wine

This drink pairs well with 72 dishes:

Sheep and Goats

Lamb daube

Lamb daube
Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.
Prefer a pairing with a wine aged 2 to 4 years old.
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Sheep and Goats

Leg of lamb confit with spices

Leg of lamb confit with spices
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
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.
Prefer a pairing with a young wine.
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Mushrooms, Vegetables, Pasta and Rice

Masoor dal

Masoor dal
India.
Spiced soup, stew or sauce made with lentils.
Pairing with a dominant Grenache noir grape (Garnacha tinta).
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Main courses

Ossobuco

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.
Prefer a pairing with a young wine.
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Offal and tripe

Pieds paquets

Pieds paquets
France. Provence-Alpes-Côte d’Azur. Alpes-de-Haute-Provence. Sisteron. Bouches-du-Rhône. Marseille.
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.
Prefer a pairing with a young wine.
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Poultry

Pigeon with sweet spices

Pigeon with sweet spices
Sweet spices : star anise, cinnamon, cardamom, clove, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor, a warm or aromatic complexity, sometimes slightly spicy, but never harsh, burning, or strong.
Prefer a pairing with a wine aged 2 to 4 years old.
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Beef

Provençal beef daube

Provençal beef daube
Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.
Prefer a pairing with a wine aged 2 to 4 years old.
> view all pairings

Sheep and Goats

Provençal lamb daube

Provençal lamb daube
Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.
Prefer a pairing with a wine aged 2 to 4 years old.
> view all pairings

Sheep and Goats

Provençal mutton daube

Provençal mutton daube
Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.
Prefer a pairing with a wine aged 2 to 4 years old.
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Pork

Pulled pork

Pulled pork
United States.
Pork meat, usually shoulder dipped in brine, rubbed with spices and often smoked, cooked for several hours at a low temperature (135 °C, 275 °F).
Served on its own or in a sandwich with bread.
Served with a Tennessee-style barbecue sauce, a Kansas City sauce, North Carolina–style vinegar sauce, or plain.
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Beef

Roast beef with poivrade sauce

Roast beef with poivrade sauce
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 young wine.
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