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Food and wine pairing

Côtes du Roussillon rouge

Photo de Sylvain Torchet (CC BY 2.0)
https://www.flickr.com/photos/135631483@N07/54188787463/

Côtes du Roussillon rouge

Still red wine(s)

Serve at 15-17°C or 59-63 °F.

Can be drunk from : 2 years.
Aging potential (estimation) : 4 to 6 years old.

Synonyms

  • Côtes du Roussillon red wine

This drink pairs well with 196 dishes:

Pork

Spare-ribs with barbecue sauce

Spare-ribs with barbecue sauce
Barbecue sauce : sauce made from tomato purée and/or vinegar, with spices (mustard, paprika, chili pepper, black pepper, etc.), onion, and a sweetener (brown sugar, molasses, honey…) that can be used as a marinade.
Pair according to the hotness of the spices.
Pairing with a dominant Grenache and Syrah grapes.
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Sheep and Goats

Spicy lamb with sweet spices

Spicy lamb with sweet spices
Sweet spices : star anise, cinnamon, cardamom, clove, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor, a warm or aromatic complexity, sometimes slightly spicy, but never harsh, burning, or strong.
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Mushrooms, Vegetables, Pasta and Rice

Stuffed cabbage

Stuffed cabbage
Stuffing made with beef or pork, seasoned with onions, tomatoes, rice, spices, etc., wrapped in one or more cabbage leaves, then boiled or steamed.
Generally eaten hot.
Prefer a pairing with a wine with soft tannins.
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Main courses

Tomato rougaille

Tomato rougaille
Rougaille : very spicy sauce or paste made of chopped fruits or vegetables with crushed ginger, sliced onions, and chili peppers.
Served chilled with the Carry.
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Beef

Tournedos Rossini

Tournedos Rossini
Rossini : piece of meat, cut into medallion (several centimeters thick) on a slice of bread golden-browned in butter, topped with a slice of seared foie gras and covered with three truffle slices. The sauce is prepared with the cooking juices deglazed with Madeira and added grated black truffle.
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Pizza, Quiche, Tart, Pie

Tourtière du lac Saint-Jean

Tourtière du lac Saint-Jean
Canada. Quebec.
Layered meat pie made with meat (beef, chicken, hare, moose, partridge, pork and veal or a simpler combination of these meats) with broth and potato cubes.
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Consommés, Broths and Soups

Ttoro

Ttoro
Basque bouillabaisse.
Fish soup with hake, Dublin Bay prawns and mussels.
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