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Food and wine pairing ideas

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Food and wine pairing

Côte Rôtie

Photo de Diogo Brandao (CC0 1.0) Unsplash.com
https://unsplash.com/fr/photos/personne-tenant-un-verre-a-vin-transparent-9mLS2i-BmFA

Côte Rôtie

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 354 dishes:

Cold starters

Meatloaf

Meatloaf
Ballotine : piece of meat, game, fish, or poultry that is deboned, rolled, stuffed, and tied, cooked in a casserole or set in jelly.
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Cheeses

Mignon

Mignon
France. Hauts-de-France. Aisne. Nord. Avesnois.
Maroilles form.
Soft-ripened cow's milk cheese with a washed rind. Refining : at least 4 weeks.
Avoid red wine as the cheese ages.
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Cheeses

Munster

Munster
France. Grand Est. Alsace (Munster) and Lorraine (Munster Géromé).
Soft-ripened cow's milk cheese with a washed rind.
Red wine for fans.
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Cheeses

Niolo

Niolo
France. Corsica. Niolo.
Soft-ripened cheese made from sheep's or goat's milk with a washed rind.
Ripening : 3 to 4 months.
Serve with the most mature cheeses.
Prefer a pairing with a wine of at least 6 years old.
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Cheeses

Olivet cendré

Olivet cendré
France. Centre-Val de Loire. Loiret. Olivet.
Soft-ripened cheese made from pasteurized cow’s milk with a natural rind coated in charcoal ash.
Ripening : 4 weeks.
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Cheeses

Palet de Bourgogne

Palet de Bourgogne
France. Bourgogne-Franche-Comté.
Soft-ripened cheese made from pasteurized cow's milk with a marc de Bourgogne washed rind.
Ripening : 1 month minimum.
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Sauces

Perigourdine sauce

Perigourdine sauce
Perigourdine sauce : Périgueux sauce (white wine reduction with blonde roux and diced black truffles) enhanced with onions, shallots and duck foie gras.
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Poultry

Pigeon with sweet spices

Pigeon with sweet spices
Sweet spices : star anise, cinnamon, cardamom, clove, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor, a warm or aromatic complexity, sometimes slightly spicy, but never harsh, burning, or strong.
Prefer a pairing with a wine of at least 7 years old.
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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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