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Food and wine pairing ideas

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Food and wine pairing

Chiroubles

Photo de Kelsey Knight (CC0 1.0) Unsplash.com
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Chiroubles

Still red wine(s)

Serve at 13-15°C or 55-59 °F.

Can be drunk as soon as it is marketed.
Aging potential (estimation) : 6 to 8 years old.

Synonyms

  • Chiroubles cru du Beaujolais

This drink pairs well with 186 dishes:

Veal

Tête de veau with ravigote sauce

Tête de veau with ravigote sauce
Ravigote sauce : cold or hot acidic sauce based on velouté or vinaigrette with capers, egg yolks, shallots or onion and aromatic herbs (chervil, tarragon, parsley).
Prefer a pairing with a wine aged 2 to 5 years old.
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Cheeses

Tilsit

Tilsit
Germany.
Pasteurized cow's milk cheese with cooked pressed paste and washed rind.
Ripening : at least 2 months.
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Cheeses

Trillium

Trillium
United States. Indiana.
Triple-cream soft-ripened cheese made from pasteurized cow's milk with a bloomy rind.
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Offal and tripe

Tripous

Tripous
France. Occitania. Aveyron.
Dish made with small strips of veal tripe usually rolled in sheep's caul fat (typically lamb) and tied with string. Cooked in veal stock with salt, pepper, white wine, carrots and tomatoes.
Prefer a pairing with a wine aged 3 to 5 years old.
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Veal

Veal roast Orloff

Veal roast Orloff
Orloff : cooked veal sliced and covered with a sauce Soubise mixed with chopped mushrooms and onion puree (no cheese in the recipe).
Served hot.
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