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Food and wine pairing

Coteaux champenois rouge

Photo de Udit Chandra (CC0 1.0) Unsplash.com
https://unsplash.com/fr/photos/une-bouteille-de-vin-et-de-raisins-sur-une-table-ctKH9oC1AhU

Coteaux champenois rouge

Still red wine(s)

Serve at 14-16°C or 57-61 °F.

Can be drunk from : 1 year.
Aging potential (estimation) : 7 to 10 years old.

Synonyms

  • Coteaux champenois red wine

This drink pairs well with 105 dishes:

Cheeses

Gubbeen

Gubbeen
Ireland. Cork.
Soft-ripened cheese made from pasteurized cow's milk with a white to orange washed rind.
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Cheeses

Harbison

Harbison
United States. Vermont.
Soft-ripened pasteurized cow's milk cheese with a bloomy rind encircled with a strip of spruce bark.
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Cheeses

Langres

Langres
France. Grand Est. Haute-Marne. Vosges. Bourgogne-Franche-Comté. Côte-d'Or.
Soft-ripened cow's milk cheese with a washed rind.
Ripening : 15 to 18 days.
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Pizza, Quiche, Tart, Pie

Leek quiche

Leek quiche
Quiche : shortcrust pastry topped with a mixture of eggs and cream combined with seafood, vegetables, meat, and/or cheese.
Served hot or cold.
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Cheeses

L’Explorateur

L’Explorateur
France. Île de France. Seine-et-Marne. Saint Siméon.
Triple-cream soft-ripened cheese made from pasteurized cow's milk with a bloomy rind.
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Cheeses

Malakoff

Malakoff
France. Normandy. Seine-Maritime. Pays de Bray. Gournay-en-Bray.
Soft-ripened cow's milk cheese with a bloomy rind.
Less aged than Gournay.
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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

Mt Tam

Mt Tam
United States. California.
Triple-cream soft-ripened cheese made from pasteurized cow's milk with a bloomy rind.
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Cheeses

Murol

Murol
France. Auvergne-Rhône-Alpes. Puy-de-Dôme.
Pressed and uncooked cheese made from pasteurized cow's milk and a reddish-orange colored washed rind with a hole in the middle.
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Veal

Piccata milanese

Piccata milanese
Italy.
Piccata : thin slices of meat, typically chicken or veal, lightly floured and browned, then sautéed in olive oil and served with a sauce made by deglazing the pan with white wine, combined with lemon juice, butter, parsley, and capers.
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Cheeses

Pierre Robert

Pierre Robert
France. Île de France. Seine-et-Marne. Tournan-en-Brie.
Triple-cream soft-ripened cheese made from pasteurized cow's milk with a bloomy 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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Main courses

Potée

Potée
Mixture of meat or sausage, vegetables and baked potatoes in broth cooked several hours in an earthenware pot.
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