Food and wine pairing
Photo de Kym Ellis (CC0 1.0) Unsplash.com
https://unsplash.com/fr/photos/verre-a-vin-transparent-donnant-sur-le-verger-pendant-la-journee-aF1NPSnDQLw
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:
Sheep and Goats
Spit-roasted knuckle of lamb
Knuckle of lamb : cut of meat located beneath the leg (gigot), surrounding the shinbone of the hind leg.
Prefer a pairing with a wine aged 1 to 4 years old.
> view all pairings
Sheep and Goats
Spit-roasted leg of lamb
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Prefer a pairing with a wine aged 1 to 4 years old.
> view all pairings
Sheep and Goats
Spit-roasted shoulder of lamb
Prefer a pairing with a wine aged 1 to 4 years old.
> view all pairings
Pizza, Quiche, Tart, Pie
Squab pie with Armagnac
Armagnac sauce : cooking juice with Armagnac flambeed, creamed and reduced until thickened.
> view all pairings
Poultry
Squab with duck foie gras and black truffle sauce
Black truffle sauce : crème fraîche and veal stock to which diced black truffles and shallots are added.
> view all pairings
Beef
Steak au poivre vert
Green peppercorn sauce : melted butter with shallots deglazed with Cognac and reduced, then combined with pepper green, reduced veal stock and cream.
> view all pairings
Beef
Steak tartare
Minced meat served raw with capers, chives, gherkins, onions, chopped parsley, and a raw egg yolk.
> view all pairings
Mushrooms, Vegetables, Pasta and Rice
Stuffed cabbage
Stuffing made with beef or pork, seasoned with onions, tomatoes, rice, spices, etc., wrapped in one or more cabbage leaves, then boiled or steamed.
Generally eaten hot.
Prefer a pairing with a wine with soft tannins.
> view all pairings
Poultry
Stuffed goose neck
Prefer a pairing based on the stuffing.
Prefer a pairing with a wine aged 1 to 4 years old.
> view all pairings
Main courses
Stuffed tomatoes
Stuffed tomatoes with tomato, rice, meat, garlic, bread and parsley.
> view all pairings
Beef
Sukalki
Basque Country.
Beef stew with potatoes and vegetables.
Prefer a pairing with a wine with tannins.
> view all pairings
Poultry
Supreme of fattened chicken stuffed with black truffle and pommes mousseline
Poultry supreme : all the white meat from the breast and wings of poultry.
Potatoes mousseline : mashed potatoes mixed with egg yolks and whipped cream.
> view all pairings
Pork
Sweet and sour pork ribs
Sweet and sour sauce : Tomato sauce with shallot, olive oil and bay leaf.
> view all pairings
Beef
Tagliata
Italian cuisine.
Thin slices of grilled beef served with arugula salad, parmesan shavings and virgin sauce.
> view all pairings
Mushrooms, Vegetables, Pasta and Rice
Tagliatelle carbonara
Carbonara : pasta dish with eggs, cheese (pecorino romano or parmigiano reggiano), bacon (guanciale or pancetta), black pepper and sometimes cream.
> view all pairings
Sauces
Tartar sauce
Tartar sauce : mayonnaise with capers, chives, pickles and chopped parsley.
> view all pairings
Appetizers and Amuse-bouches
Tomato bruschetta
Grilled bread rubbed with garlic, drizzled with olive oil and salt, served with tomato and basil.
Prefer a pairing with a young, fruity wine.
> view all pairings