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Food and wine pairing ideas

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Food and wine pairing

Estaing rouge

Photo de Doriana Popa (CC0 1.0) Unsplash.com
https://unsplash.com/fr/photos/un-verre-de-vin-assis-sur-une-table-devant-un-sapin-de-noel-yfp6YTr0J8M

Estaing rouge

Still red wine(s)

Serve at 15-17°C or 59-63 °F.

Can be drunk as soon as it is marketed.
Aging potential (estimation) : 1 to 5 years old.

Synonyms

  • Estaing red wine

This drink pairs well with 9 dishes:

Salads

Landaise salad

Landaise salad
France. Nouvelle-Aquitaine. Landes.
Mixed salad made with asparagus, foie gras, duck gizzards, cured ham, smoked duck breast, corn, frisée lettuce, pine nuts, and tomatoes.
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Mushrooms, Vegetables, Pasta and Rice

Mounassou

Mounassou
France. Nouvelle-Aquitaine. Corrèze.
Potato cake with cream, pork and shallots.
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Main courses

Poutreille

Poutreille
France. Auvergne-Rhône-Alpes. Cantal. Aveyron.
Stew made with beef, oxtail, pig's trotters, aromatics…, marinated in red wine with vegetables (carrot, mushroom, onion, leek, potato, etc.) and simmered for a long time in the oven, accompanied by a red wine sauce.
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Salads

Salade périgourdine

Salade périgourdine
France. Nouvelle-Aquitaine. Dordogne (Périgord).
Mixed salad made with croutons, confit or dried duck gizzards, duck breast, walnuts, leafy greens, and tomatoes.
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Offal and tripe

Tripous

Tripous
France. Occitania. Aveyron.
Dish made with small strips of veal tripe usually rolled in sheep's caul fat (typically lamb) and tied with string. Cooked in veal stock with salt, pepper, white wine, carrots and tomatoes.
Prefer a pairing with a wine aged 3 to 5 years old.
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