Food and wine pairing
Photo de Brett Jordan (CC BY 2.0)
https://www.flickr.com/photos/x1brett/51804178102/
Châteauneuf-du-Pape rouge
Still red wine(s)
Serve at 15-17°C or 59-63 °F.
Aging potential (estimation) : 10 to 20 years old and more.
Synonyms
- Châteauneuf-du-Pape red wine
This drink pairs well with 357 dishes:
Furred game
Roasted doe fillet with huntsman sauce
Huntsman sauce : poivrade sauce thickened with cream, blood, and redcurrant jelly.
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Poultry
Roasted duck breast with grenaille potatoes
Grenailles : small potatoes (diameter between 18 and 35 millimeters).
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Poultry
Roasted duck with black olives
Prefer a pairing with a wine aged 6 to 15 years old.
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Poultry
Roasted duck with black truffle sauce
Black truffle sauce : crème fraîche and veal stock to which diced black truffles and shallots are added.
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Poultry
Roasted duck with spring vegetables
Spring vegetables : vegetables harvested before reaching full maturity.
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Sheep and Goats
Roasted lamb noisette
Noisette : round-shaped piece of meat taken from the leg, loin, or rack.
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Sheep and Goats
Roasted leg of lamb
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
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Sheep and Goats
Roasted leg of lamb with rosemary
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
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Sheep and Goats
Roasted provençal leg of lamb
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Provençal style : accompanied by sautéed tomatoes with parsley, garlic-infused olive oil, and bread.
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Veal
Roasted provençal rack of veal
Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.
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