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:
Appetizers and Amuse-bouches
Origano breadsticks
Breadsticks : small, dry, and elongated breadsticks served as an appetizer.
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Main courses
Paella
Long saffron rice with olive oil accompanied by vegetables, meat and/or fish and shellfish cooked in a utensil called Paella.
Prefer a pairing with a wine low in tannins.
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Mushrooms, Vegetables, Pasta and Rice
Pasta carbonara
Carbonara : pasta dish with eggs, cheese (pecorino romano or parmigiano reggiano), bacon (guanciale or pancetta), black pepper and sometimes cream.
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Mushrooms, Vegetables, Pasta and Rice
Pasta with tomato sauce
Tomato sauce : tomato paste or fresh tomatoes, garlic, onion, bay leaf, thyme, red, salt, sugar and pepper.
Pairing with a dominant Syrah (shiraz) grape.
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Beef
Pastel de papa
Argentina.
A dish consisting of a layer of seasoned ground beef (onion, bell pepper, tomato) covered with a layer of mashed potatoes and the whole is usually topped with grated cheese and baked until golden.
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Cured Meats
Pâté de campagne with black pepper
Pâté made with coarsely chopped ingredients such as pork, flavored with herbs and spices, and cooked in a terracotta dish.
Served cold or at room temperature.
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Pork
Peking pork spare ribs
To glaze : to spread honey over the skin of an animal before cooking in order to achieve a crispy and sweet texture with a shiny appearance.
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Sauces
Perigueux sauce
Perigueux sauce : reduction of white wine or Madeira with a blonde roux to which diced black truffles are added.
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Feathered game
Pheasant with Perigueux sauce
Perigueux sauce : reduction of white wine or Madeira with a blonde roux to which diced black truffles are added.
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Sheep and Goats
Pistache Saint-Gaudinoise
France. Occitania. Haute-Garonne.
Mutton stew with white beans, pork, lard and garlic.
Prefer a pairing with a wine with soft tannins.
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Pizza, Quiche, Tart, Pie
Pizza Margherita
Pizza with basil, mozzarella, and tomato (representing the three colors of the Italian flag).
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Mushrooms, Vegetables, Pasta and Rice
Porcini mushroom fricassee
Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.
Prefer a pairing with a wine aged 1 to 4 years old.
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Hot Starters
Porcini mushroom raviole
Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.
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Pork
Pork cheek a la catalane
Pork cheek stewed with a slice of ham, garlic and Seville orange peel.
Sauce based white wine, veal stock and Seville orange juice.
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Pork
Pork ribs with devil's sauce
Devil sauce : shallot and vinegar reduction with veal stock and espagnole sauce, simmered and reduced by half with tomato.
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Pork
Pork roast with duchess potatoes
Duchess potatoes : purée of mashed potato and egg yolk baked until golden.
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