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Food and wine pairing ideas

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Food and wine pairing

Cornas

Photo de Saman Taheri (CC0 1.0) Unsplash.com
https://unsplash.com/fr/photos/vin-rouge-dans-un-verre-a-vin-transparent-MXMs8q2OjeA

Cornas

Still red wine(s)

Serve at 16-18°C or 61-64 °F.

Can be drunk from : 5 years.
Aging potential (estimation) : 10 to 20 years old.

This drink pairs well with 230 dishes:

Sheep and Goats

Grilled leg of lamb

Grilled 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 5 to 10 years old.
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Furred game

Hare à la Cuillère with grilled bacon and chasseur sauce

Hare à la Cuillère with grilled bacon and chasseur sauce
A la cuillère : meat slow-cooked in a casserole dish (4 to 8 hours at 160°C), hollowed out and stuffed, then gratinéed before serving.
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.
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Furred game

Hare saupiquet

Hare saupiquet
Saupiquet sauce : spicy sauce made of berries, spices, herbs, onions and/or bay leaves mixed with liver and blood from game, bread, wine, vinegar.
Prefer a pairing with a wine of at least 8 years old.
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Furred game

Haunch of venison with poivrade sauce

Haunch of venison with poivrade sauce
Haunch : leg.
Poivrade sauce : mirepoix (carrot, onion, celery) with butter, bacon bits, aromatics (bay leaf, thyme), white wine, vinegar, with a veal or game stock and black peppercorns.
Prefer a pairing with a wine aged 5 to 10 years old.
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