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Food and wine pairing ideas

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Food and wine pairing

Corbières rouge

Photo de Kym Ellis (CC0 1.0) Unsplash.com
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Corbières rouge

Still red wine(s)

Serve at 15-17°C or 59-63 °F.

Can be drunk from : 1 year.
Aging potential (estimation) : 3 to 6 years old.

Synonyms

  • Corbières red wine

This drink pairs well with 386 dishes:

Poultry

Braised squab

Braised squab
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.
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Appetizers and Amuse-bouches

Bread with tomato

Bread with tomato
Grilled bread rubbed with garlic and fresh tomatoes with thin slices of country ham.
Prefer a pairing with a young, fruity wine.
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Sauces

Brown sauce

Brown sauce
Brown sauce : reduced brown stock and tomato concentrate or brown roux with added butter, onion and bacon, flavored with bouquet garni.
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Main courses

Cassoulet of Toulouse

Cassoulet of Toulouse
Cassoulet made with white beans, goose confit, Toulouse sausage, pork, lamb, carrots, onions and tomatoes.
Prefer a pairing with a wine aged 1 to 3 years old.
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Cured meats

Cecina

Cecina
Spain. Castile and León.
Beef salted and smoked then dried.
Pairing with a blending wine from Mourvèdre and Syrah.
Prefer a pairing with a wine of at least 2 years old.
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Main courses

Chicken colombo

Chicken colombo
France. French Guiana.
Colombo : highly aromatic stew prepared with a marinade of spice blend (garlic, lime, coriander, turmeric, mustard seeds, bay leaf, chili pepper, black pepper, thyme) and then sautéed in oil with various vegetables (eggplant, plantain, carrots, green beans, potatoes, or very often rice) and tropical fruits.
Prefer a pairing with a developed wine.
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