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Food and wine pairing

Coteaux du Vendômois rouge

Photo de rikkia hughes (CC0 1.0) Unsplash.com
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Coteaux du Vendômois rouge

Still red wine(s)

Serve at 15-17°C or 59-63 °F.

Can be drunk as soon as it is marketed.
Aging potential (estimation) : 1 to 2 years old.

Synonyms

  • Coteaux du Vendômois red wine

This drink pairs well with 37 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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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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Main courses

Beef rendang

Beef rendang
Indonesia.
Rendang : dish made with meat or vegetables slowly cooked in coconut milk with spices (lemongrass, turmeric, galangal, ginger, chili).
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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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Rabbit

Braised rabbit

Braised rabbit
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid while avoiding any evaporation, over low heat and covered.
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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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