Food and wine pairing
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Fronsac
Still red wine(s)
Serve at 16-18°C or 61-64 °F.
Aging potential (estimation) : 5 to 10 years old.
This drink pairs well with 224 dishes:
Cheeses
Grayson
United States. Virginia.
Soft-ripened cheese made from cow’s milk with a natural rind orange-colored.
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Cheeses
Green Dirt Farm's Ruby
United States. Minnesota.
Soft cheese made from pasteurized sheep's and cow's milk and a bloomy rind.
Ripening : 2 to 6 weeks.
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Beef
Grilled beef with mushrooms
Prefer a pairing with a wine aged 2 to 5 years old.
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Poultry
Grilled duck breast and gratin dauphinois
Gratin dauphinois : dish based on scalloped potatoes, garlic and fresh cream.
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Beef
Grilled entrecote over vine shoots with Bordeaux-style porcini mushrooms
Bordeaux-style porcini mushrooms : porcini mushrooms sautéed in olive oil with chopped shallots and breadcrumbs.
Prefer a pairing with a developed wine.
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Beef
Grilled rib steak with porcini mushrooms
Rib steak : rib of beef with bone attached.
Prefer a pairing with a wine under 5 years old.
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Cheeses
Gubbeen
Ireland. Cork.
Soft-ripened cheese made from pasteurized cow's milk with a white to orange washed rind.
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Cheeses
Gubbeen Extra Mature
Ireland. Cork.
Soft-ripened cow's milk cheese with a washed rind.
Ripening : 2 months.
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Poultry
Guinea fowl with white grapes
Prefer a pairing with a wine aged 2 to 5 years old.
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Beef
Hanger steak with shallots
Prefer a pairing with a wine aged 2 to 5 years old.
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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.
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Furred game
Hare salmis
Salmis : game or poultry carcass reduction in spiced wine sauce.
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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.
Prefer a pairing with a wine over 5 years old.
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