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Food and wine pairing ideas

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Food and wine pairing

Côtes d'Auvergne rouge

Photo de Olga Serjantu (CC0 1.0) Unsplash.com
https://unsplash.com/fr/photos/verre-a-boire-transparent-avec-un-liquide-rouge-46dw1oNOacw

Côtes d'Auvergne 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) : 3 to 5 years old.

Synonyms

  • Côtes d'Auvergne red wine

This drink pairs well with 132 dishes:

Cheeses

Tomme de Savoie

Tomme de Savoie
France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie.
Pressed and uncooked cheese made from cow's milk with a grey washed rind.
Ripening : 70 days minimum.
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Pork

Tonkatsu

Tonkatsu
Japan.
Breaded and fried pork cutlet served with shredded cabbage, Worcestershire sauce and karashi (Chinese mustard).
Dish usually served with rice and miso soup.
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Offal and tripe

Tripous

Tripous
France. Occitania. Aveyron.
Dish made with small strips of veal tripe usually rolled in sheep's caul fat (typically lamb) and tied with string. Cooked in veal stock with salt, pepper, white wine, carrots and tomatoes.
Prefer a pairing with a young wine (1-2 years).
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Main courses

Truffade

Truffade
Type of pancake made from thinly sliced potatoes cooked in goose fat, mixed with fine strips of fresh tomme cheese until it forms a thick, sticky paste. Sometimes garnished with fresh parsley.
Prefer a pairing with a wine aged 1 to 3 years old.
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Cheeses

Young Mimolette

Young Mimolette
France. Hauts-de-France. Nord. Pas-de-Calais.
Pressed and uncooked cheese made from cow's milk colored with annatto.
Ripening : 3 months.
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