Food and wine pairing
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.
Aging potential (estimation) : 2 to 5 years old.
Synonyms
- Coteaux du Giennois red wine
This drink pairs well with 45 dishes:
Main courses
Lorraine style potée
Soup with slices of toasted bread and vegetables topped with cured meats.
> view all pairings
Sauces
Maitre d'hotel butter
Maître d'hôtel butter : softened butter mixed with finely chopped parsley, lemon juice, salt, and pepper.
> view all pairings
Eggs
Meurette sauce
Meurette sauce : based on red wine with bacon and onion compote.
> view all pairings
Eggs
Oeufs en meurette
France. Bourgogne-Franche-Comté.
Poached eggs with red wine sauce, bacon lardons and onion compote.
> view all pairings
Cheeses
Petit Saint-Nectaire
France. Auvergne-Rhône-Alpes. Pays des monts-Dore (Cantal, Puy de Dôme).
Pressed and uncooked cheese made from cow's milk.
Ripening : 21 days minimum.
> view all pairings
Main courses
Potée
Mixture of meat or sausage, vegetables and baked potatoes in broth cooked several hours in an earthenware pot.
> view all pairings
Eggs
Quail eggs with green sauce
Green sauce : Green sauce : Mayonnaise mixed with a puree of chervil, watercress, spinach, and parsley.
> view all pairings
Cheeses
Rambol with walnut
France. Île-de-France. Yvelines.
Melted cheese made from cow's milk (heated with butter, water and salt) with walnut.
Pairing with a dominant Gamay grape.
> view all pairings
Rabbit
Roast rabbit with mustard sauce
Mustard sauce : hollandaise sauce with mustard.
> view all pairings
Sheep and Goats
Saddle of lamb with herbs
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
> view all pairings
Cheeses
Saint-Nectaire
France. Auvergne-Rhône-Alpes. Pays des monts-Dore (Cantal, Puy de Dôme).
Pressed and uncooked cheese made from cow's milk.
Ripening : 28 days minimum.
Bear the mention « Saint-Nectaire laitier ».
> view all pairings
Cheeses
Saint-Nectaire fermier
France. Auvergne-Rhône-Alpes. Pays des monts-Dore (Cantal, Puy de Dôme).
Pressed and uncooked cheese made from raw cow's milk.
Ripening : 28 days minimum.
Bear the mention « Saint-Nectaire fermier".
> view all pairings
Cheeses
Santranges
France. Centre-Val de Loire. Cher.
Soft-ripened cheese made from raw cow's milk with a bloomy rind.
Ripening : 4 weeks.
> view all pairings
Cheeses
Tarentaise cheese
United States. Vermont.
Raw cow's milk cheese with pressed uncooked paste and washed rind.
Ripening : 9 months minimum.
> view all pairings
