Food and wine pairing ideas

Food and wine pairing

Canon-Fronsac

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https://unsplash.com/fr/photos/verre-a-vin-transparent-avec-du-vin-rouge-KL6ZxG9Ng4k

Canon-Fronsac

Still red wine(s)

Serve at 16-18°C or 61-64 °F.

Can be drunk from : 2 years.

Aging potential (estimation) : 5 to 10 years old.

This drink pairs well with 122 dishes:

Beef

Bordeaux style rump steak

Bordeaux style rump steak

Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.

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Furred game

Bordeaux style wild boar

Bordeaux style wild boar

Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.

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Mushrooms, Vegetables, Pasta and Rice

Bordeaux-style porcini mushrooms

Bordeaux-style porcini mushrooms

Porcini mushrooms sautéed in olive oil with chopped shallots and breadcrumbs.

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Sauces

Bordelaise sauce

Bordelaise sauce

Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.

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Beef

Braised beef with carrots

Braised beef with carrots

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.

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Poultry

Braised duck with turnips

Braised duck with turnips

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.

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Poultry

Braised duckling with turnips

Braised duckling with turnips

Duckling : young duck.

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.

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Sheep and Goats

Braised shoulder of lamb

Braised shoulder of lamb

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.

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Veal

Braised veal shank

Braised veal shank

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.

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Cheeses

Camembert

Camembert

France. Normandy.

Soft-ripened cow's milk cheese with bloomy rind.

Prefer a pairing with a light wine low in tannins.

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Cheeses

Camembert au calvados

Camembert au calvados

Camembert soaked for several hours in Calvados and then covered in breadcrumbs.

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Main courses

Cassoulet

Cassoulet

Prefer a pairing with a wine with soft tannins.

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Cheeses

Checy

Checy

France. Centre-Val de Loire. Loiret.

Soft-ripened cheese made from whole cow’s milk with a natural rind.

Ripening : 3 weeks.

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Poultry

Duck breast with porcini mushrooms

Duck breast with porcini mushrooms

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Poultry

Duckling with turnips

Duckling with turnips

Duckling : young duck.

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Beef

Entrecote winegrower's style

Entrecote winegrower's style

Vigneronne sauce : red wine reduction with shallots and butter.

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Beef

Entrecote with porcini mushrooms

Entrecote with porcini mushrooms

Prefer a pairing with a wine aged 2 to 5 years old.

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Poultry

Fattened chicken en demi-deuil

Fattened chicken en demi-deuil

Demi-deuil : slices of truffle inserted between skin and flesh to infuse the aroma.

Prefer a pairing with a wine aged 2 to 5 years old.

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Mushrooms, Vegetables, Pasta and Rice

Flageolet beans with butter

Flageolet beans with butter

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Poultry

Goose with chestnut

Goose with chestnut

Roast goose with chestnut filling.

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Beef

Grilled beef

Grilled beef

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Beef

Grilled beef with mushrooms

Grilled beef with mushrooms

Prefer a pairing with a wine aged 2 to 5 years old.

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Mushrooms, Vegetables, Pasta and Rice

Grilled eggplants

Grilled eggplants

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Beef

Grilled entrecote over vine shoots with Bordeaux-style porcini mushrooms

Grilled entrecote over vine shoots with Bordeaux-style porcini mushrooms

Bordeaux-style porcini mushrooms : porcini mushrooms sautéed in olive oil with chopped shallots and breadcrumbs.

Prefer a pairing with a developed wine.

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