Food and wine pairing

Photo de Brett Jordan (CC BY 2.0)
https://www.flickr.com/photos/x1brett/53601526884/

Côtes du Rhône rouge Primeur

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) : 1 year old.

Synonyms

Côtes du Rhône red new wine

This drink pairs well with 21 dishes:

Meals families

Cheeses (1)

Cured Meats (5)

Desserts and Sweet Courses (1)

Eggs (1)

Hot Starters (1)

Main courses (2)

Pork (8)

Veal (2)

Cured Meats

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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Pork

Black pudding with mashed potatoes

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Pork

Black pudding with potatoes

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Cheeses

Bouyguette

France. Occitania. Tarn.

Soft-ripened cheese made from raw goat's milk garnished with a sprig of rosemary.

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Cured Meats

Cold cut buffet

Buffet : all the dishes of the meal are served on a table, and the guests help themselves.

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Pork

Crispy pork trotters

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Cured Meats

Dry sausage

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Pork

Grilled pig trotter

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Pork

Grilled pig's trotter with béarnaise sauce

Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.

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Hot Starters

Ham puff pastry

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Eggs

Oeufs en meurette

France. Bourgogne-Franche-Comté.

Poached eggs with red wine sauce, bacon lardons and onion compote.

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Pork

Porchetta

France. Provence-Alpes-Côte d’Azur. Alpes-Maritimes. Italia.

Deboned suckling pig, stuffed with its own meat and offal with aromatics (garlic, bay leaf) and roasted over a wood fire.

Eaten cold, sliced or pan-fried with oil and tomato.

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Pork

Pork trotter jelly

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Desserts and Sweet Courses

Red wine fruit soup

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Cured Meats

Rustic food buffet

Buffet : all the dishes of the meal are served on a table, and the guests help themselves.

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Pork

Sainte-Menehould style pork trotters

Pork trotters slow-boiled then pan-coated and fried.

This allows them to be eaten entirely (including the bones).

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Cured Meats

Saucisson de Lyon

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Main courses

Tartiflette

Gratin dish made with cream, potatoes, cheese and bacon bits, baked with Reblochon cheese.

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Veal

Tête de veau

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Veal

Tête de veau with vinaigrette

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Main courses

Vegetarian Tartiflette

Cream-based dish with potatoes, sometimes with mushrooms, baked au gratin with cheese.

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