Food and wine pairing
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Chinon rouge
Still red wine(s)
Serve at 15-17°C or 59-63 °F.
Aging potential (estimation) : 3 to 5 years old for the terraces, 15 to 30 years old and more for the hillside vineyards.
Synonyms
- Chinon red wine
This drink pairs well with 454 dishes:
Cheeses
Malakoff
France. Normandy. Seine-Maritime. Pays de Bray. Gournay-en-Bray.
Soft-ripened cow's milk cheese with a bloomy rind.
Less aged than Gournay.
Prefer a pairing with a wine from gravels soil.
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Feathered game
Mallard salmis
Salmis : game or poultry carcass reduction in spiced wine sauce.
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Cheeses
Manchego curado
Spain. Castilla-La Mancha.
Pressed and uncooked cheese made from sheep's milk wrapped in wax.
Ripening : 3 to 6 months.
Prefer a pairing with a fruity and light wine.
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Cheeses
Manchego semi curado
Spain. Castilla-La Mancha.
Pressed and uncooked cheese made from sheep's milk wrapped in wax.
Ripening : 3 weeks to 3 months.
Prefer a pairing with a fruity and light wine.
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Cheeses
Manchego viejo
Spain. Castilla-La Mancha.
Pressed and uncooked cheese made from sheep's milk wrapped in wax.
Ripening : 1 to 2 years.
Prefer a pairing with a fruity and light wine.
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Offal and tripe
Marseille pieds paquets
France. Provence-Alpes-Côte d’Azur. 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.
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Main courses
Matelote
Matelote : red wine reduction with fish stock and mushrooms.
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Sauces
Matelote sauce
Matelote sauce : red wine reduction with chopped mushrooms, shallots, onions and bouquet garni with brown roux.
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Cheeses
Mature Edam
Netherlands.
Pressed and uncooked cheese made from pasteurized cow's milk.
Ripening : 9 to 12 months.
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Cold starters
Meatloaf
Ballotine : piece of meat, game, fish, or poultry that is deboned, rolled, stuffed, and tied, cooked in a casserole or set in jelly.
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Cheeses
Medium-old Mimolette
France. Hauts-de-France. Nord. Pas-de-Calais.
Pressed and uncooked cheese made from cow's milk colored with annatto.
Ripening : 6 to 12 months.
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Eggs
Meurette sauce
Meurette sauce : based on red wine with bacon and onion compote.
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Cheeses
Mignot
France. Normandy. Orne. Vimoutiers.
Soft-ripened cheese made from cow's milk with a natural rind.
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Cheeses
Mimolette
France. Hauts-de-France. Nord. Pas-de-Calais.
Pressed and uncooked cheese made from cow's milk colored with annatto.
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Seafish
Monkfish stew with red butter sauce
Red butter sauce : shallots and red wine with butter.
Prefer a pairing with a wine from hillside.
Prefer a pairing with a wine aged 5 to 15 years old.
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Seafish
Monkfish stew with red wine
Prefer a pairing with a wine from hillside.
Prefer a pairing with a wine aged 5 to 15 years old.
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Mushrooms, Vegetables, Pasta and Rice
Morel and horn of plenty fricassee
Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.
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Cheeses
Mothais sur feuille
France. Nouvelle-Aquitaine. Poitou-Charentes.
Soft-ripened cheese made from raw goat's milk with a natural rind.
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Main courses
Moussaka
Balkans. Middle East.
Dish composed of layers of minced lamb, eggplant, onions and tomatoes.
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Cheeses
Mt Tam
United States. California.
Triple-cream soft-ripened cheese made from pasteurized cow's milk with a bloomy rind.
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Cheeses
Murol
France. Auvergne-Rhône-Alpes. Puy-de-Dôme.
Pressed and uncooked cheese made from pasteurized cow's milk and a reddish-orange colored washed rind with a hole in the middle.
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