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Food and wine pairing ideas

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Food and wine pairing

Côtes du Vivarais rouge

Photo de Lily Combs (CC0 1.0) Unsplash.com
https://unsplash.com/fr/photos/un-verre-a-vin-rempli-de-vin-rouge-quon-y-verse-aQl-VAqUmLA

Côtes du Vivarais 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) : 1 to 3 years old.

Synonyms

  • Côtes du Vivarais red wine

This drink pairs well with 11 dishes:

Cheeses

Banon

Banon
France. Provence-Alpes-Côte d'Azur. Alpes-de-Haute-Provence.
Soft-ripened cheese made from goat's milk with a bloomy rind.
Prefer a pairing with a developed wine.
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Cured Meats

Caillette

Caillette
France. Auvergne-Rhône-Alpes. Ardèche.
Type of pâté made with pork meat, Swiss chard, spinach or salad greens, chopped herbs and wrapped in pig's caul fat. It may also contain garlic, alcohol, spices, egg, chestnuts, nuts…
Served hot or cold.
Prefer a regional pairing.
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Cured Meats

Caillette with herbs

Caillette with herbs
France. Auvergne-Rhône-Alpes. Ardèche.
Type of pâté made with pork meat, Swiss chard, spinach or salad greens, chopped herbs and wrapped in pig's caul fat. It may also contain garlic, alcohol, spices, egg, chestnuts, nuts…
Served hot or cold.
> view all pairings

Sauces

Charcutiere sauce

Charcutiere sauce
Charcutière sauce  : reduction of shallots, white wine and vinegar deglazed with demi-glace (a rich brown stock-based sauce), finished with mustard and julienned pickles.
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