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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:

Pizza, Quiche, Tart, Pie

Pepperoni pizza

Pepperoni pizza
United States.
Pizza made with basil, mozzarella, tomato, olive oil, and pepperoni (a sausage made from a mixture of beef and pork, sometimes turkey, with paprika or another chili pepper).
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Cheeses

Picodon

Picodon
France. Auvergne-Rhône-Alpes. Occitanie. Cévennes.
Soft-ripened cheese made goat’s milk with a natural rind.
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Sauces

Piquante sauce

Piquante sauce
Piquante sauce : white wine–based sauce with a reduction of shallots and vinegar, flavored with chervil, pickles, and parsley, and finished with a veal demi-glace.
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Sauces

Poivrade sauce

Poivrade sauce
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 game meat.
Prefer a pairing with a wine aged 5 to 10 years old.
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Sheep and Goats

Provençal lamb daube

Provençal lamb daube
Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.
Prefer a pairing with an old vintage.
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