Food and wine pairing
Photo de Roppo Baker (CC0 1.0) Unsplash.com
https://unsplash.com/fr/photos/une-personne-tenant-un-verre-de-vin-a-la-main-TViy-e-14bo
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:
Mushrooms, Vegetables, Pasta and Rice
Pasta carbonara
Carbonara : pasta dish with eggs, cheese (pecorino romano or parmigiano reggiano), bacon (guanciale or pancetta), black pepper and sometimes cream.
> view all pairings
Cured Meats
Pâté en croûte
Terrine of assorted meats, oven-baked in a pastry crust and set in natural gelatin.
Served cold.
> view all pairings
Cheeses
Pavin
France. Auvergne-Rhône-Alpes. Puy-de-Dôme.
Soft-ripened cheese made from pasteurized cow's milk with a orange-colored washed rind.
Ripening : 4 weeks.
Prefer a pairing with a wine with soft tannins.
> view all pairings
Cheeses
Pecorino sardo maturo
Italy. Sardinia.
Smoked, pressed and cooked cheese made from whole raw sheep’s milk with a natural dark-colored rind.
Ripening : at least 2 months.
> view all pairings
Cheeses
Pecorino Toscano stagionato
Italy. Tuscany.
Pressed and cooked cheese made from whole raw sheep’s milk with a natural rind and straw-colored crust.
Ripening : 4 months minimum.
> view all pairings
Pizza, Quiche, Tart, Pie
Pepperoni pizza
United States.
Pizza made with basil, mozzarella, tomato, olive oil, and pepperoni (a sausage made from a mixture of beef and pork, sometimes turkey, with paprika or another chili pepper).
> view all pairings
Sauces
Perigourdine sauce
Perigourdine sauce : Périgueux sauce (white wine reduction with blonde roux and diced black truffles) enhanced with onions, shallots and duck foie gras.
> view all pairings
Cheeses
Petit Saint-Nectaire
France. Auvergne-Rhône-Alpes. Pays des monts-Dore (Cantal, Puy de Dôme).
Pressed and uncooked cheese made from cow's milk.
Ripening : 21 days minimum.
Prefer a pairing with a wine with soft tannins.
> view all pairings
Feathered game
Pheasant salmis
Salmis : game or poultry carcass reduction in spiced wine sauce.
> view all pairings
Sauces
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.
Prefer a pairing with a game meat.
Prefer a pairing with a wine aged 1 to 4 years old.
> view all pairings
Pork
Pork confit
Served hot or cold.
Prefer a pairing with a wine over 3 years old.
> view all pairings
Pork
Pork filet mignon with black truffle sauce
Black truffle sauce : crème fraîche and veal stock to which diced black truffles and shallots are added.
> view all pairings
Pork
Pork filet mignon with chocolate sauce
Chocolate sauce : red wine with butter, shallot, veal stock, pepper and cocoa.
> view all pairings
Pork
Pork filet mignon with duchess potatoes
Duchess potatoes : purée of mashed potato and egg yolk baked until golden.
> view all pairings
Cured Meats
Pork rinds
Pork pieces slow-cooked in their own fat and seasoned with salt, pepper, spices, and sometimes garlic, parsley, or vinegar.
Prefer a pairing with a wine with soft tannins.
Prefer a pairing with a wine of at least 3 years old.
> view all pairings
Pork
Pork roast with duchess potatoes
Duchess potatoes : purée of mashed potato and egg yolk baked until golden.
> view all pairings
Pork
Pork roast with mustard sauce
Mustard sauce : hollandaise sauce with mustard.
> view all pairings
Pork
Pork tenderloin with mustard sauce
Mustard sauce : hollandaise sauce with mustard.
> view all pairings
Main courses
Pot roast
United States.
Dish made with a piece of beef slowly braised in liquid with vegetables such as carrots, celery, onions, and potatoes.
Prefer a pairing with a young, full-bodied wine, high in tannins.
> view all pairings