Food and wine pairing ideas

Food and wine pairing

Photo de Sylvain Torchet (CC BY 2.0)
https://www.flickr.com/photos/135631483@N07/54186838818/

Fitou

Still red wine(s)

Serve at 16-18°C or 61-64 °F.

Can be drunk from : 3 years.

Aging potential (estimation) : 8 to 15 years old.

This drink pairs well with 226 dishes:

Offal and tripe

Tripes à la mode de Caen

France. Normandy.

Stew made with the four parts of a veal’s stomach (rumen, reticulum, omasum, and abomasum) and an ox foot.

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Offal and tripe

Veal kidney with Madeira sauce

Madeira sauce : demi-glace (reduced brown stock) with Madeira.

Prefer a pairing with a wine aged 3 to 8 years old.

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Veal

Veal Marengo

Marengo : cooked in a casserole with mushrooms, onion, tomato and white wine.

Prefer a pairing with a wine aged 3 to 8 years old.

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Veal

Veal stew Marengo

Marengo : cooked in a casserole with mushrooms, onion, tomato and white wine.

Prefer a pairing with a wine aged 3 to 8 years old.

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Main courses

Vegetable couscous

Steamed wheat semolina served with vegetable stew accompanied by a spicy broth.

Pair according to the hotness of the harissa spice.

Prefer a pairing with a light wine low in tannins.

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Furred game

Wild boar civet

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Main courses

Wild boar daube

Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.

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Rabbit

Wild rabbit stew

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Feathered game

Wood pigeon salmis

Salmis : game or poultry carcass reduction in spiced wine sauce.

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Feathered game

Young partridge in parchment

Young Partridge : under 8 months old.

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