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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:

Furred game

Saddle of hare with poivrade sauce

Saddle of hare with 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 wine aged 5 to 10 years old.
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Sheep and Goats

Seven hour leg of lamb

Seven hour leg of lamb
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Seven hours : slow-cooked in wine with garlic and herbs until the meat falls off the bone.
Prefer a pairing with a wine aged 5 to 10 years old.
> view all pairings

Sheep and Goats

Seven-hour lamb

Seven-hour lamb
Seven hours : slow-cooked in wine with garlic and herbs until the meat falls off the bone.
Prefer a pairing with a wine aged 5 to 10 years old.
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Beef

Steak au poivre

Steak au poivre
Beef flambéed with Cognac and served with a pepper sauce flavored with white wine, Marsala, or Port, and optionally accompanied by mustard.
Prefer a pairing with a full-bodied red wine.
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Mushrooms, Vegetables, Pasta and Rice

Stuffed cabbage

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.
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