Food and wine pairing
Photo de Facundo Loza (CC0 1.0) Unsplash.com
https://unsplash.com/fr/photos/un-verre-de-vin-assis-sur-une-table-en-bois-XRHdv_wM7FE
Collioure rouge
Still red wine(s)
Serve at 15-17°C or 59-63 °F.
Aging potential (estimation) : 6 to 12 years old.
Synonyms
- Collioure red wine
This drink pairs well with 167 dishes:
Main courses
Aligot
Aligot : mashed potatoes blended with butter, cream, and fresh Tome cheese from Aubrac, enriched with finely chopped or crushed garlic.
> view all pairings
Main courses
Aligot and grilled sausage
Aligot : mashed potatoes blended with butter, cream, and fresh Tome cheese from Aubrac, enriched with finely chopped or crushed garlic.
> view all pairings
Main courses
Aligot and grilled Toulouse sausage
Aligot : mashed potatoes blended with butter, cream, and fresh Tome cheese from Aubrac, enriched with finely chopped or crushed garlic.
> view all pairings
Sauces
Barbecue sauce
Barbecue sauce : tomato- and vinegar-based sauce with a smoky note and various ingredients such as garlic, oil, onion, honey, mustard, paprika, and chili.
> view all pairings
Seafish
Basquaise-style tuna
Basque-style : cooked tuna accompanied by onion, pepper and tomato.
Prefer a pairing with a young, fruity wine.
> view all pairings
Beef
Beef cheek daube with red wine and braised endives
Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.
> view all pairings
Beef
Beef daube
Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.
> view all pairings
Beef
Beef estouffade
Estouffade : long cooking in liquid over low heat in a closed container.
> view all pairings
Veal
Blanquette de veau
Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish usually served with pasta, potatoes or rice, often completed with mushrooms.
> view all pairings
Beef
Boeuf à la mode
Meat slowly cooked in a pot over low heat with white wine, carrots, onion, and broth flavored with herbes de Provence.
> view all pairings
Pork
Braised ham with spinach
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid while avoiding any evaporation, over low heat and covered.
> view all pairings
Sheep and Goats
Braised lamb chops
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid while avoiding any evaporation, over low heat and covered.
> view all pairings
Beef
Braised oxtails in red wine sauce
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid while avoiding any evaporation, over low heat and covered.
Red wine sauce : a rich sauce made with veal stock and red wine, blended with butter, shallots, bay leaf, pepper, and thyme.
> view all pairings
Beef
Braised rib steak
Rib steak : rib of beef with bone attached. Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid while avoiding any evaporation, over low heat and covered.
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid while avoiding any evaporation, over low heat and covered.
> view all pairings
Pork
Catalan pork cheek
Pork cheek stewed with a slice of ham, garlic and Seville orange peel.
Sauce based white wine, veal stock and Seville orange juice.
> view all pairings
Poultry
Catalan-style chicken
Chicken with onions, prunes, pine nuts and tomato.
> view all pairings
Sauces
Chasseur sauce
Chasseur sauce : brown sauce made from veal (and sometimes beef) stock, white wine, and butter, enhanced with chopped shallots, sliced mushrooms, crushed tomatoes, and finely chopped parsley.
> view all pairings
Poultry
Chicken cacciatore
Chasseur sauce : brown sauce made from veal (and sometimes beef) stock, white wine, and butter, enhanced with chopped shallots, sliced mushrooms, crushed tomatoes, and finely chopped parsley.
> view all pairings
Poultry
Chicken en barbouille
France. Centre-Val de Loire. Cher. Indre. Berry.
En barbouille : chicken stewed in red wine with blood sauce.
> view all pairings
Beef
Chili con carne
Beef and chili (spice mix) with various vegetables (red beans, onion, tomato…) and aromatics (garlic, cumin…).
> view all pairings
