Food and wine pairing
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Fleurie
Still red wine(s)
Serve at 14-16°C or 57-61 °F.
Aging potential (estimation) : 4 to 8 years old.
Synonyms
- Fleurie cru du Beaujolais
This drink pairs well with 270 dishes:
Main courses
Tablier de sapeur
France. Auvergne-Rhône-Alpes. Rhône. Lyon.
Beef tripe cooked in broth and marinated in white wine, then cut into triangles, breaded, and fried.
Dish usually served with steamed potatoes and mayonnaise, gribiche sauce or tartar sauce.
Prefer a pairing with the sauce.
Prefer a pairing with a wine aged 1 to 4 years old.
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Cheeses
Tarentaise cheese
United States. Vermont.
Raw cow's milk cheese with pressed uncooked paste and washed rind.
Ripening : 9 months minimum.
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Veal
Tête de veau with gribiche sauce
Gribiche sauce : enhanced tartar sauce (mayonnaise with capers, chives, gherkins, and chopped parsley) with chopped hard-boiled eggs.
Prefer a pairing with a wine aged 1 to 4 years old.
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Veal
Tête de veau with ravigote sauce
Ravigote sauce : cold or hot acidic sauce based on velouté or vinaigrette with capers, egg yolks, shallots or onion and aromatic herbs (chervil, tarragon, parsley).
Prefer a pairing with a wine aged 1 to 4 years old.
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Veal
Tête de veau with vinaigrette
Prefer a pairing with a wine aged 1 to 4 years old.
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Cheeses
Tilsit
Germany.
Pasteurized cow's milk cheese with cooked pressed paste and washed rind.
Ripening : at least 2 months.
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Cheeses
Tomme au marc
France. Auvergne-Rhône-Alpes. Savoie. Beaufortain, Bauges and Tarentaise.
Pressed and uncooked cheese made from cow's milk covered with a thick layer of grape pomace.
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Cheeses
Trifecta
United States. New York.
Triple-cream soft-ripened cheese made from a blend of pasteurized sheep’s and cow's milk with a beer-washed rind (Saison).
Ripening : 2 years.
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Cheeses
Trillium
United States. Indiana.
Triple-cream soft-ripened cheese made from pasteurized cow's milk with a bloomy rind.
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Veal
Veal chop with gremolata
Gremolata : chopped parsley with garlic and grated lemon zest.
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Veal
Veal frikandel
Minced veal with breadcrumbs, eggs and onion cooked in a round patty shape and served with a spicy sauce.
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Veal
Veal grenadine with morels
Veal grenadine : Slice of meat cut from the tenderloin, prepared in the style of a tournedos.
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Veal
Veal medallion with morels
Medallion : piece of meat (3 to 4 cm thick) sliced from the tenderloin, prepared in the style of a tournedos.
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