Faugères rouge

Beef

Grilled beef with pommes paillasson and peppercorn sauce

Pommes paillasson : pancake of grated and fried potatoes.

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

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Pork

Grilled chipolatas

Prefer a pairing with an unoaked wine.

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Poultry

Grilled duck breast

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Poultry

Grilled duck breast with porcini mushrooms

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Mushrooms, Vegetables, Pasta and Rice

Grilled eggplants

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

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Beef

Grilled entrecote with béarnaise sauce

Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.

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Beef

Grilled flank steak

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Beef

Grilled flank steak and french fries

Prefer a pairing with a developed wine.

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Sheep and Goats

Grilled lamb chops

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Sheep and Goats

Grilled lamb chops with herbs

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Sheep and Goats

Grilled lamb chops with savory

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Sheep and Goats

Grilled lamb fillet

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Offal and tripe

Grilled merguez

Merguez : sausage made from minced meat (beef and/or mutton) with seasonings (garlic, caraway, coriander, cumin, paprika, chili…).

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Beef

Grilled rib steak with béarnaise sauce

Rib steak : rib of beef with bone attached.

Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.

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Poultry

Guinea fowl with cabbage

Prefer a pairing with a wine aged 3 to 5 years old.

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Poultry

Guinea fowl with orange

Orange sauce : orange juice with white wine or a reduced veal or poultry stock.

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Pork

Ham hock with mustard sauce

Prefer a pairing with an unoaked wine.

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Furred game

Hare à la Cuillère with grilled bacon and chasseur sauce

A la cuillère : meat slow-cooked in a casserole dish (4 to 8 hours at 160°C), hollowed out and stuffed, then gratinéed before serving.

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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Furred game

Hare à la royale

A la royale : slow-cooked with red wine and Cognac and completely deboned.

Prefer a pairing with a wine of at least 4 years old.

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Furred game

Haunch of venison with huntsman sauce

Haunch : leg.

Huntsman sauce : poivrade sauce thickened with cream, blood, and redcurrant jelly.

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Furred game

Haunch of venison with mushrooms

Haunch : leg.

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Furred game

Haunch of venison with poivrade sauce

Haunch : leg.

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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Sheep and Goats

Herb roasted leg of lamb

Leg of lamb : cut of meat consisting of the saddle and the leg

One thigh is called Chump.

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

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Sheep and Goats

Herb-crusted lamb fillet

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

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Food and wine pairing

Faugères rouge

Synonyms

This drink pairs well with 297 dishes:

Grilled beef with pommes paillasson and peppercorn sauce

Grilled chipolatas

Grilled duck breast

Grilled duck breast with porcini mushrooms

Grilled eggplants

Grilled entrecote with béarnaise sauce

Grilled flank steak

Grilled flank steak and french fries

Grilled lamb chops

Grilled lamb chops with herbs

Grilled lamb chops with savory

Grilled lamb fillet

Grilled merguez

Grilled rib steak with béarnaise sauce

Guinea fowl with cabbage

Guinea fowl with orange

Ham hock with mustard sauce

Hare à la Cuillère with grilled bacon and chasseur sauce

Hare à la royale

Haunch of venison with huntsman sauce

Haunch of venison with mushrooms

Haunch of venison with poivrade sauce

Herb roasted leg of lamb

Herb-crusted lamb fillet