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Food and wine pairing ideas

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Food and wine pairing

Coteaux du Giennois rouge

Photo de Eugenia Pankiv (CC0 1.0) Unsplash.com
https://unsplash.com/fr/photos/verre-a-vin-transparent-sur-nappe-a-carreaux-rouge-et-blanc-G_M4MEU2QDU

Coteaux du Giennois rouge

Still red wine(s)

Serve at 14-16°C or 57-61 °F.

Can be drunk as soon as it is marketed.
Aging potential (estimation) : 2 to 5 years old.

Synonyms

  • Coteaux du Giennois red wine

This drink pairs well with 45 dishes:

Cured Meats

Andouillette

Andouillette
Pre-cooked sausage usually made from pork intestine (intestine and stomach), sometimes from veal (calf's ruffle), never smoked, to be pan-fried, oven-heated, or grilled.
Served hot.
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Appetizers and Amuse-bouches

Arancini al burro

Arancini al burro
Italy. Sicilia.
Breaded and fried rice balls or cones, 8 to 12 cm in diameter, filled with ham and mozzarella.
Served hot.
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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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Consommés, Broths and Soups

Borscht

Borscht
Ukraine.
Beet-based soup with mushrooms, vegetables (carrot, cabbage, cucumber, beans, onion, potato, tomatoes), and meat (beef, pork, or chicken).
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Cold starters

Chicken aspic

Chicken aspic
Aspic : a cold dish in which the ingredients (vegetables, fruits, eggs, fish, meat, and/or poultry) are encased in a jelly made from stock or consommé.
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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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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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