Food and wine pairing
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Corbières rouge
Still red wine(s)
Serve at 15-17°C or 59-63 °F.
Aging potential (estimation) : 3 to 6 years old.
Synonyms
- Corbières red wine
This drink pairs well with 386 dishes:
Main courses
Ajapsandali
Georgia.
Dish featuring garlic, eggplant, bell pepper, tomato, and coriander.
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Main courses
Aligot
Aligot : mashed potatoes blended with butter, cream, and fresh Tome cheese from Aubrac, enriched with finely chopped or crushed garlic.
Prefer a pairing with a wine aged 1 to 4 years old.
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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.
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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.
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Veal
Amourettes with morel mushrooms and potatoes
Amourettes : fritters of animals testicules.
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Pizza, Quiche, Tart, Pie
Apicius pie
Pie with a filling of poultry, honey, and spices.
Prefer a pairing with a wine with soft tannins.
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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.
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Sauces
Béarnaise sauce
Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.
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Cheeses
Beaufort
France. Auvergne-Rhône-Alpes. Savoie.
Variety of Beaufort cheese produced from November 1 to May 31.
Pressed and cooked cheese made from whole raw cow’s milk.
Ripening : 5 months minimum.
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Beef
Beef axoa
Basque Country.
Specialty made with beef, onions, sautéed tomatoes, and seasoned with Espelette pepper.
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Beef
Beef bourguignon
Slow-cooked beef in red wine in a covered pot, with mushrooms, pearl onions, and bacon.
Served with boiled potatoes or pasta.
Prefer a pairing with a full-bodied and fruity wine.
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Beef
Beef daube
Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.
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Beef
Beef daube with green olives
Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.
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Beef
Beef estouffade
Estouffade : long cooking in liquid over low heat in a closed container.
Prefer a pairing with a wine aged 1 to 4 years old.
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Beef
Beef fillet with béarnaise sauce
Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.
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