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Food and wine pairing ideas

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Food and wine pairing

Faugères rouge

Photo de Doğu Tuncer (CC0 1.0) Unsplash.com
https://unsplash.com/fr/photos/une-assiette-de-nourriture-et-un-verre-de-vin-MzqVY7Kh-e0

Faugères rouge

Still red wine(s)

Serve at 16-18°C or 61-64 °F.

Can be drunk from : 2 years.
Aging potential (estimation) : 5 to 10 years old.

Synonyms

  • Faugères red wine

This drink pairs well with 297 dishes:

Furred game

Bordeaux style wild boar

Bordeaux style wild boar
Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.
Pairing with a dominant Carignan and Grenache grapes.
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Sauces

Bordelaise sauce

Bordelaise sauce
Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.
Pairing with a dominant Carignan and Grenache grapes.
> view all pairings

Beef

Braised oxtails in red wine sauce

Braised oxtails in red wine sauce
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.
Red wine sauce : a rich sauce made with veal stock and red wine, blended with butter, shallots, bay leaf, pepper, and thyme.
Prefer a pairing with a wine aged 2 to 3 years old.
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Cheeses

Brie

Brie
France. Île-de-France. Seine-et-Marne. Brie.
Soft-ripened cow's milk cheese with a bloomy rind.
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Sauces

Chasseur sauce

Chasseur sauce
Chasseur sauce : brown sauce made from veal (and sometimes beef) stock, white wine, and butter, enhanced with chopped shallots, sliced mushrooms, crushed tomatoes, and finely chopped parsley.
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Cheeses

Checy

Checy
France. Centre-Val de Loire. Loiret.
Soft-ripened cheese made from whole cow’s milk with a natural rind.
Ripening : 3 weeks.
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Poultry

Chicken cacciatore

Chicken cacciatore
Chasseur sauce : brown sauce made from veal (and sometimes beef) stock, white wine, and butter, enhanced with chopped shallots, sliced mushrooms, crushed tomatoes, and finely chopped parsley.
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