Food and wine pairing
Photo de lee seunghyub (CC0 1.0) Unsplash.com
https://unsplash.com/fr/photos/un-verre-de-vin-rouge-est-pose-sur-la-table-2yM68mZK3_I
Côtes d'Auvergne Boudes
Still red wine(s)
Serve at 14-16°C or 57-61 °F.
Aging potential (estimation) : 3 to 5 years old.
This drink pairs well with 10 dishes:
Sauces
Bourguignonne sauce
Bourguignonne sauce : partial reduction of shallot or onion and red wine with a bouquet garni (parsley, thyme and bay leaf) bound with a veal stock or a Spanish sauce.
> view all pairings
Cheeses
Cantal affiné
France. Auvergne-Rhône-Alpes. Cantal.
Pressed and uncooked cheese made from cow's milk.
Ripening : 4 months minimum.
> view all pairings
Cheeses
Cantal jeune
France. Auvergne-Rhône-Alpes. Cantal.
Pressed and uncooked cheese made from cow's milk.
Ripening : 4 months maximum.
> 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
Pizza, Quiche, Tart, Pie
Pounti
France. Occitania. Aveyron, Rouergue.
Pâté made with wheat or rye flour, containing Swiss chard, spinach, eggs, milk, bacon or sausage meat, and prunes, baked in a casserole or terrine.
Dish usually served with a salad.
Served cold.
> view all pairings