Food and wine pairing
Photo de jenny downing (CC BY 2.0)
https://www.flickr.com/photos/jenny-pics/4427621614/
Côtes du Rhône rouge
Still red wine(s)
Serve at 15-17°C or 59-63 °F.
Aging potential (estimation) : 2 to 5 years old.
Synonyms
- Côtes du Rhône red wine
This drink pairs well with 420 dishes:
Poultry
Coq au vin
Wine stewed chicken.
Prefer a pairing with a wine under 3 years old.
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Cured Meats
Country style terrine
Pâté made with coarsely chopped ingredients such as pork, flavored with herbs and spices, and cooked in a terracotta dish.
Served cold or at room temperature.
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Appetizers and Amuse-bouches
Crescent dogs
Sausage filled with cheese, wrapped in puff pastry.
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Mushrooms, Vegetables, Pasta and Rice
Dolma
Grape leaves or vegetables (eggplant, cabbage, zucchini, bell pepper, tomato, etc) stuffed with spices, onion, rice and sometimes ground meat.
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Poultry
Duck a l'orange with mashed potatoes
A l'orange : sauce with orange juice, duck liver and orange liqueur.
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Poultry
Duck breast with green peppercorn sauce
Green peppercorn sauce : melted butter with shallots deglazed with Cognac and reduced, then combined with pepper green, reduced veal stock and cream.
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Beef
Entrecote with poivrade sauce
Poivrade sauce : mirepoix (carrot, onion, celery) with butter, bacon bits, aromatics (bay leaf, thyme), white wine, vinegar, with a veal or game stock and black peppercorns.
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Cheeses
Epoisses
France. Bourgogne-Franche-Comté.
Soft-ripened cheese made from raw cow's milk with a marc de Bourgogne washed rind.
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Cheeses
Extra Mature Clothbound Cheddar
United Kingdom. Devon.
Pressed and uncooked cheese made from cow's milk cheese coated in butter or lard and wrapped in an additional layer of cloth.
Ripening : 18 months.
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Mushrooms, Vegetables, Pasta and Rice
Farcis
A hot or cold dish made from hollowed-out vegetables (tomatoes, zucchinis, onions, artichokes, bell peppers, cabbages, eggplants…) stuffed with a filling made of ground meat or sausage meat, mixed with breadcrumbs and herbs.
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Poultry
Fattened chicken in salt crust
Salt crust : a cooking method in which food (vegetables, fish, or meat) is entirely covered with coarse salt to ensure even cooking.
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