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.
Aging potential (estimation) : 8 to 15 years old.
This drink pairs well with 226 dishes:
Main courses
Cassoulet of Toulouse
Cassoulet made with white beans, goose confit, Toulouse sausage, pork, lamb, carrots, onions and tomatoes.
Prefer a pairing with a wine aged 3 to 5 years old.
> view all pairings
Poultry
Catalan-style chicken
Chicken with onions, prunes, pine nuts and tomato.
> view all pairings
Sheep and Goats
Champvallon style Lamb chop
Champvallon : baked between two layers of potatoes with poultry broth.
> view all pairings
Sauces
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.
> view all pairings
Main courses
Chicken colombo
France. French Guiana.
Colombo : highly aromatic stew prepared with a marinade of spice blend (garlic, lime, coriander, turmeric, mustard seeds, bay leaf, chili pepper, black pepper, thyme) and then sautéed in oil with various vegetables (eggplant, plantain, carrots, green beans, potatoes, or very often rice) and tropical fruits.
Prefer a pairing with a wine aged 3 to 5 years old.
> view all pairings
Salads
Chicken liver salad
Prefer a pairing with an unoaked wine.
Prefer a pairing with a young wine.
> view all pairings
Poultry
Chicken Marengo
Marengo : cooked in a casserole with mushrooms, onion, tomato and white wine.
> view all pairings
Main courses
Chicken tajine with almonds and dates
Tajine : stew of vegetables, fish or meat.
> view all pairings
Main courses
Chicken tajine with prunes
Tajine : stew of vegetables, fish or meat.
> view all pairings
Beef
Chili con carne
Beef and chili (spice mix) with various vegetables (red beans, onion, tomato…) and aromatics (garlic, cumin…).
> view all pairings
Poultry
Coq au vin
Wine stewed chicken.
Prefer a pairing with a wine aged 3 to 8 years old.
> view all pairings
Main courses
Couscous
Steamed wheat semolina served with fish, meat, fish, or vegetable stew, accompanied by a spiced broth.
Prefer a pairing with a light wine low in tannins.
> view all pairings
Poultry
Duck aiguillette with greeen peppercorn sauce
Aiguillette : thin slice cut lengthwise from a poultry breast.
Green peppercorn sauce : melted butter with shallots deglazed with Cognac and reduced, then combined with pepper green, reduced veal stock and cream.
> view all pairings
Cheeses
Epoisses
France. Bourgogne-Franche-Comté.
Soft-ripened cheese made from raw cow's milk with a marc de Bourgogne washed rind.
> view all pairings
Cheeses
Ewe's blue
United States. New York.
Blue cheese made from pasteurized sheep's milk.
Ripening : 2 to 4 months.
Prefer a pairing with a wine aged 3 to 5 years old.
> view all pairings
Beef
Flank steak with shallot
Prefer a pairing with an unoaked wine.
Prefer a pairing with a young wine.
> view all pairings
Beef
Flap steak with shallots
Prefer a pairing with an unoaked wine.
Prefer a pairing with a young wine.
> view all pairings