Faugères rouge

Poultry

Coq au vin

Wine stewed chicken.

Prefer a pairing with a wine aged 2 to 5 years old.

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Sauces

Devil sauce

Devil sauce : shallot and vinegar reduction with veal stock and espagnole sauce, simmered and reduced by half with tomato.

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Poultry

Duck aiguillette with red wine sauce

Aiguillette : thin slice cut lengthwise from a poultry breast.

Red wine sauce : a rich sauce made with veal stock and red wine, blended with butter, shallots, bay leaf, pepper, and thyme.

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Poultry

Duck breast and gratin dauphinois

Gratin dauphinois : dish based on scalloped potatoes, garlic and fresh cream.

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Poultry

Duck breast with vineyard peaches

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Poultry

Duck confit

Served hot.

Prefer a pairing with a young wine.

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Poultry

Duck confit with fresh pasta

Prefer a pairing with a young wine.

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Poultry

Duck manchon confit

Duck wing drumette : upper part of the duck wing.

Prefer a pairing with a young wine.

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Poultry

Duck manchon confit with cabbage

Duck wing drumette : upper part of the duck wing.

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Cheeses

Ewe's blue

United States. New York.

Blue cheese made from pasteurized sheep's milk.

Ripening : 2 to 4 months.

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Mushrooms, Vegetables, Pasta and Rice

A hot or cold dish made from hollowed-out vegetables (tomatoes, zucchinis, onions, artichokes, bell peppers, cabbages, eggplants…) stuffed with a filling made of ground meat or sausage meat, mixed with breadcrumbs and herbs.

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Cured Meats

Game pâté

Served cold or at room temperature.

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Poultry

Goose confit

Served hot.

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Consommés, Broths and Soups

Goulash

Hungary.

Stew or soup of meat and vegetables seasoned with paprika and other spices.

Prefer a pairing with a young wine.

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Sauces

Green peppercorn sauce

Green peppercorn sauce : melted butter with shallots deglazed with Cognac and reduced, then combined with pepper green, reduced veal stock and cream.

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Sauces

Green sauce

Green sauce : Green sauce : Mayonnaise mixed with a puree of chervil, watercress, spinach, and parsley.

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Beef

Grilled beef

Prefer a pairing with a wine aged 2 to 5 years old.

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Beef

Grilled beef tournedos

Tournedos : a thick slice cut from the tenderloin (about one to two centimeters).

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Beef

Grilled beef tournedos with peppercorn sauce

Peppercorn sauce : melted butter with shallots deglazed with Cognac, enhanced with crushed pepper, reduced veal stock, and heavy cream.

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Beef

Grilled beef with peppercorn sauce

Peppercorn sauce : melted butter with shallots deglazed with Cognac, enhanced with crushed pepper, reduced veal stock, and heavy cream.

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Beef

Grilled beef with 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.

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Food and wine pairing

Faugères rouge

Synonyms

This drink pairs well with 297 dishes:

Coq au vin

Devil sauce

Duck aiguillette with red wine sauce

Duck breast and gratin dauphinois

Duck breast with vineyard peaches

Duck confit

Duck confit salad

Duck confit with fresh pasta

Duck confit with garden salad

Duck gizzard salad

Duck manchon confit

Duck manchon confit with cabbage

Ewe's blue

Farcis

Game pâté

Goose confit

Goulash

Green peppercorn sauce

Green sauce

Grilled beef

Grilled beef tournedos

Grilled beef tournedos with peppercorn sauce

Grilled beef with peppercorn sauce

Grilled beef with poivrade sauce