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
Kunik
United States. New York.
Triple-cream soft-ripened cheese made from a blend of pasteurized goat’s and cow's milk with a bloomy rind.
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Cheeses
Laguiole
France. Auvergne-Rhône-Alpes. Cantal. Aveyron.
Pressed and uncooked cheese made from whole raw cow’s milk with a natural rind.
Ripening : 4 to 24 months.
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Miscellaneous
Lamb and beef gyros
Gyros : greek-origin sandwich, derived from döner kebab, made with meat, onion, tomato and tzatziki sauce in pita bread.
Pairing with a spicy dish.
Prefer a pairing with a wine with high tannin level.
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Miscellaneous
Lamb and beef pita
Pita : soft, round flatbread used to scoop up food or to make sandwiches.
Also refers to the baked pastry (or turnover) filled with food.
Sandwich made with minced meat (lamb, beef), hummus, vegetables (eggplant, cucumber, onion, tomato, etc.) and condiments (coriander, crème fraîche, cumin, lemon juice, harissa, coconut milk, mint, etc.).
Pairing with a spicy dish.
Prefer a pairing with a wine with high tannin level.
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Cheeses
Lamb chopper
United States. California.
Pressed and uncooked cheese made from pasteurized sheep's milk with waxed rind.
Ripening : 3 to 6 months.
Prefer a pairing with an unoaked wine.
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Sheep and Goats
Lamb navarin with spring vegetables
Navarin : stew.
Spring vegetables : vegetables harvested before reaching full maturity.
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Cheeses
Le Gruyère bio réserve
Switzerland. Bern. Fribourg. Jura. Neuchâtel. Vaud.
Pressed and cooked cheese made from raw cow’s milk with few or no holes and complying with the requirements of the « Bio Suisse » label.
Ripening : 10 months minimum.
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Cheeses
Le Gruyère réserve
Switzerland. Bern. Fribourg. Jura. Neuchâtel. Vaud.
Pressed and cooked cheese made from raw cow’s milk with few or no holes.
Ripening : 10 months minimum.
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Sheep and Goats
Leg of lamb with flageolets beans
Leg of lamb : Cut of meat consisting of the saddle and the leg.
One thigh is called Chump.
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Cheeses
Livarot
France. Normandy.
Soft-ripened cheese made from cow's milk with a washed rind orange-colored and square shape.
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Veal
Lucullus veal cutlet
Veal cutlet wrapped by bacon or ham and melted cheese.
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Veal
Lucullus veal escalope
Two veal escalopes sandwiching bacon or ham and melted cheese.
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Cheeses
L’Explorateur
France. Île de France. Seine-et-Marne. Saint Siméon.
Triple-cream soft-ripened cheese made from pasteurized cow's milk with a bloomy rind.
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