Food and wine pairing
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Crozes-Hermitage rouge
Still red wine(s)
Serve at 16-18°C or 61-64 °F.
Aging potential (estimation) : 3 to 6 years old.
Synonyms
- Crozes-Hermitage red wine
This drink pairs well with 290 dishes:
Sheep and Goats
Lamb noisette in a gingerbread crust
Noisette : round-shaped piece of meat taken from the leg, loin, or rack.
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Sheep and Goats
Lamb with tapenade
Tapenade : garlic, capers, anchovy fillets, black olives, pepper, and olive oil.
Prefer a pairing with a wine of at least 3 years old.
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Sheep and Goats
Leg of lamb confit with spices
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid while avoiding any evaporation, over low heat and covered.
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Sauces
Maitre d'hotel butter
Maître d'hôtel butter : softened butter mixed with finely chopped parsley, lemon juice, salt, and pepper.
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Cheeses
Manchego curado
Spain. Castilla-La Mancha.
Pressed and uncooked cheese made from sheep's milk wrapped in wax.
Ripening : 3 to 6 months.
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Cheeses
Manchego semi curado
Spain. Castilla-La Mancha.
Pressed and uncooked cheese made from sheep's milk wrapped in wax.
Ripening : 3 weeks to 3 months.
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Cheeses
Manchego viejo
Spain. Castilla-La Mancha.
Pressed and uncooked cheese made from sheep's milk wrapped in wax.
Ripening : 1 to 2 years.
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Pork
Marinated confit pork belly with sweet spices and olive oil
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.
Prefer a pairing with a fruity wine with soft tannins.
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Sheep and Goats
Méchoui
Whole lamb or mutton roasted on a spit, slow-cooked for a long time.
Prefer a pairing with a young, full-bodied wine, high in tannins.
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Sauces
Mole
Mexico.
Sauce made from peanuts, cocoa, chili pepper, sesame, tomato, and thickened with corn dough, bread, or fried and crumbled tortilla.
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Sauces
Mole turkey
Mole : sauce made with peanuts, cocoa, chili, sesame, tomato and thickened with corn dough, bread, or tortilla (fried and crumbled).
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Sheep and Goats
Mutton carbonade
France. Southern France.
Stew with red wine, onions, garlic and meat scraps.
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Cured Meats
Oreiller de la Belle Aurore
Terrine of different meats baked in the oven, coated in gelatin, in a pastry crust.
Served cold.
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Cheeses
Parmigiano Reggiano
Italy. Emilia Romagna and Lombardy south.
Pressed and cooked cheese made from whole raw cow’s milk.
Ripening : 12 months minimum.
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