Food and wine pairing
Photo de Sylvain Torchet (CC BY 2.0)
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Fronton rouge
Still red wine(s)
Serve at 16-18°C or 61-64 °F.
Aging potential (estimation) : 4 to 7 years old.
Synonyms
- Fronton red wine
This drink pairs well with 162 dishes:
Cured Meats
Jambon d’Auvergne
Prefer a pairing with a wine of at least 2 years old.
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Cheeses
Laguiole
France. Auvergne-Rhône-Alpes. Cantal. Aveyron.
Pressed and uncooked cheese made from whole raw cow’s milk with a natural rind.
Ripening : 4 to 24 months.
Avoid a young wine.
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Sheep and Goats
Lamb fillet with garlic cream
Garlic cream : sauce made with cream and cooked garlic.
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Sheep and Goats
Lamb navarin
Navarin : stew.
Prefer a pairing with a wine aged 2 to 4 years old.
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Main courses
Lamb tajine with lemon confit
Tajine : stew of vegetables, fish or meat.
Prefer a pairing with a wine of at least 2 years old.
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Salads
Landaise salad
France. Nouvelle-Aquitaine. Landes.
Mixed salad made with asparagus, foie gras, duck gizzards, cured ham, smoked duck breast, corn, frisée lettuce, pine nuts, and tomatoes.
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Sheep and Goats
Méchoui
Whole lamb or mutton roasted on a spit, slow-cooked for a long time.
Prefer a pairing with a young, full-bodied wine, high in tannins.
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Sheep and Goats
Pistache Saint-Gaudinoise
France. Occitania. Haute-Garonne.
Mutton stew with white beans, pork, lard and garlic.
Prefer a pairing with a wine with soft tannins.
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Main courses
Pot roast
United States.
Dish made with a piece of beef slowly braised in liquid with vegetables such as carrots, celery, onions, and potatoes.
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Main courses
Pot-au-feu
French beef stew with vegetables (carrot, turnip, leek, potato, celeriac, onion, , etc) and spices (bouquet garni and clove).
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Poultry
Poule au pot
Chicken stuffed with vegetables (carrots, turnips, leeks, onions, cloves) cooked pot-au-feu style.
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Pizza, Quiche, Tart, Pie
Pounti
France. Occitania. Aveyron, Rouergue.
Pâté made with wheat or rye flour, containing Swiss chard, spinach, eggs, milk, bacon or sausage meat, and prunes, baked in a casserole or terrine.
Dish usually served with a salad.
Served cold.
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Veal
Provençal veal tendron
Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.
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Rabbit
Rabbit in mustard sauce
Mustard sauce : hollandaise sauce with mustard.
Prefer a pairing with a wine of at least 2 years old.
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Beef
Rib steak with coarse salt and bone marrow
Rib steak : rib of beef with bone attached.
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