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:
Main courses
Smoked sausage rougaille
Rougaille : very spicy sauce or paste made of chopped fruits or vegetables with crushed ginger, sliced onions, and chili peppers.
Served chilled with the Carry.
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Poultry
Squab with sweet spices
Sweet spices : star anise, cinnamon, cardamom, clove, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor, a warm or aromatic complexity, sometimes slightly spicy, but never harsh, burning, or strong.
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Beef
Steak au poivre
Beef flambéed with Cognac and served with a pepper sauce flavored with white wine, Marsala, or Port, and optionally accompanied by mustard.
Prefer a pairing with a full-bodied red wine.
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Main courses
Stuffed tomatoes
Stuffed tomatoes with tomato, rice, meat, garlic, bread and parsley.
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Beef
Sukalki
Basque Country.
Beef stew with potatoes and vegetables.
Prefer a pairing with a young, full-bodied wine, high in tannins.
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Cheeses
Tomme de brebis
Pressed and uncooked cheese made from sheep's milk.
Serve with the most mature cheeses.
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Cheeses
Tomme de Savoie
France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie.
Pressed and uncooked cheese made from cow's milk with a grey washed rind.
Ripening : 70 days minimum.
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Cheeses
Tomme des Pyrénées
France. Nouvelle-Aquitaine. Pyrenees-Atlantique. France. Occitania. Ariège. Aude. Haute-Garonne. Hautes-Pyrénées. Pyrénées-Orientales.
Pressed and uncooked cheese made from cow's milk made from sheep's, goat’s and/or cow’s milk often coated with a black or golden paraffin rind.
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Beef
Tournedos Rossini
Rossini : piece of meat, cut into medallion (several centimeters thick) on a slice of bread golden-browned in butter, topped with a slice of seared foie gras and covered with three truffle slices. The sauce is prepared with the cooking juices deglazed with Madeira and added grated black truffle.
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Sheep and Goats
Tripotxa
Spiced lamb blood sausage sometimes combined with veal.
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Cured Meats
Wild boar pâté
Served cold or at room temperature.
Prefer a pairing with a wine of at least 2 years old.
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Feathered game
Wood pigeon salmis
Salmis : game or poultry carcass reduction in spiced wine sauce.
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