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Food and wine pairing ideas

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Food and wine pairing

Côte de Beaune-Villages

Photo de Doğu Tuncer (CC0 1.0) Unsplash.com
https://unsplash.com/fr/photos/un-vin-rouge-verse-dans-un-verre-a-vin-qRKUKQsrkkg

Côte de Beaune-Villages

Still red wine(s)

Serve at 14-16°C or 57-61 °F.

Can be drunk from : 2 years.
Aging potential (estimation) : 4 to 6 years old.

This drink pairs well with 62 dishes:

Cheeses

Beaufort

Beaufort
France. Auvergne-Rhône-Alpes. Savoie.
Variety of Beaufort cheese produced from November 1 to May 31.
Pressed and cooked cheese made from whole raw cow’s milk.
Ripening : 5 months minimum.
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Beef

Braised beef

Braised beef
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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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

Chicken couscous

Chicken couscous
Couscous : steamed wheat semolina served with fish, meat or vegetable stew accompanied by a spicy broth.
Pair according to the hotness of the spices.
Prefer a pairing with a light wine low in tannins.
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Cheeses

Epoisses

Epoisses
France. Bourgogne-Franche-Comté.
Soft-ripened cheese made from raw cow's milk with a marc de Bourgogne washed rind.
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Main courses

Fondue bourguignonne

Fondue bourguignonne
Dish of beef fried in oil, served with various sauces (ketchup, mayonnaise, béarnaise sauce, tartar sauce, Worcestershire sauce, etc.).
Prefer a pairing with a fruity wine.
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Cheeses

Fougerus

Fougerus
France. Île-de-France. Seine-et-Marne.
Soft-ripened cow's milk cheese with a bloomy rind decorated with a fern leaf.
Ripening : 3 to 6 weeks.
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