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Food and wine pairing ideas

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Food and wine pairing

Coteaux du Loir rouge

Photo de Dan Cristian Pădureț (CC0 1.0) Unsplash.com
https://unsplash.com/fr/photos/un-verre-a-vin-rempli-de-liquide-rouge-VmSRFW0JG-U

Coteaux du Loir rouge

Still red wine(s)

Serve at 14-16°C or 57-61 °F.

Can be drunk from : 2 years.
Aging potential (estimation) : 6 to 8 years old.

Synonyms

  • Coteaux du Loir red wine

This drink pairs well with 29 dishes:

Cheeses

Aiglon aux herbes

Aiglon aux herbes
France. Grand Est. Vosges.
Pressed and uncooked cheese made from pasteurized sheep's milk aged with Provence herbs, black and white pepper, and bird’s eye chili.
Ripening : 4 months.
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Appetizers and Amuse-bouches

Arancini al ragù

Arancini al ragù
Italy. Sicilia.
Breaded and fried rice balls or cones, 8 to 12 cm in diameter, filled with ragù (meat in tomato sauce) and peas.
Served hot.
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Miscellaneous

Chicken gyros

Chicken gyros
Gyros : greek-origin sandwich, derived from döner kebab, made with meat, onion, tomato and tzatziki sauce in pita bread.
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Desserts and Sweet Courses

Clafoutis

Clafoutis
France. Nouvelle-Aquitaine. Limousin.
Cake made with whole black cherries (guignes), topped with a batter similar to flan custard.
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Main courses

Couscous

Couscous
Steamed wheat semolina served with fish, meat, fish, or vegetable stew, accompanied by a spiced broth.
Prefer a pairing with a light wine low in tannins.
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Poultry

Roasted poultry with gravy

Roasted poultry with gravy
Gravy : sauce made from natural cooking juices, thickened with wheat flour or cornstarch, seasoned with pepper, salt, and crème fraîche (for seafood and fish) or red wine (for meat).
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