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:
Sheep and Goats
Roasted rack of lamb with thyme
Prefer a pairing with a young wine.
> view all pairings
Sheep and Goats
Roasted saddle of lamb with potatoes
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
> view all pairings
Furred game
Roasted venison with huntsman sauce
Huntsman sauce : poivrade sauce thickened with cream, blood, and redcurrant jelly.
> view all pairings
Furred game
Roasted venison with sauce poivrade
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.
> view all pairings
Cheeses
Roquefort
France. Occitania. Aveyron. Roquefort-sur-Soulzon.
Blue cheese made from raw sheep's milk.
Ripening : 3 months minimum.
Prefer a pairing with a wine of at least 8 years old.
> view all pairings
Main courses
Royal couscous
Couscous : steamed semolina served with meat stew (lamb, chicken, merguez) accompanied by a spicy broth. Pair the wine according to the hotness of the harissa spice.
Pair according to the hotness of the spices.
> view all pairings
Beef
Rump steak with pepper
Prefer a pairing with a wine aged 6 to 15 years old.
> view all pairings
Furred game
Saddle of hare 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.
> view all pairings