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Food and wine pairing ideas

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Food and wine pairing

Gaillac rouge

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Gaillac rouge

Still red wine(s)

Serve at 15-17°C or 59-63 °F.

Can be drunk from : 1 year.
Aging potential (estimation) : 3 to 6 years old.

Synonyms

  • Gaillac red wine

This drink pairs well with 112 dishes:

Main courses

Aligot

Aligot
Aligot : mashed potatoes blended with butter, cream, and fresh Tome cheese from Aubrac, enriched with finely chopped or crushed garlic.
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Main courses

Basque piperade

Basque piperade
France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Basque Country.
Culinary specialty based on peppers, bell peppers, onions and tomatoes, served with eggs, meat, or fish.
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Main courses

Bearn piperade

Bearn piperade
France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Béarn.
Culinary specialty based on green and red peppers, chilli pepper, onions and tomatoes, served with Bayonne ham.
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Beef

Beef bourguignon

Beef bourguignon
Slow-cooked beef in red wine in a covered pot, with mushrooms, pearl onions, and bacon.
Served with boiled potatoes or pasta.
Prefer a pairing with a young, full-bodied wine, high in tannins.
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Cheeses

Bleu d'Auvergne

Bleu d'Auvergne
France. Auvergne-Rhône-Alpes. Cantal. Aveyron. Haute-Loire. Puy-de-Dôme. France. Nouvelle-Aquitaine. Corrèze. France. Occitania. Lot, Lozère.
Blue cheese made from cow's milk.
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Cheeses

Blue cheese

Blue cheese
Cheese made from sheep’s, goat’s, and/or cow’s milk, containing internal mold with colors ranging from blue to grey-green.
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Sauces

Brown sauce

Brown sauce
Brown sauce : reduced brown stock and tomato concentrate or brown roux with added butter, onion and bacon, flavored with bouquet garni.
Pairing with a dominant Fer grape.
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Main courses

Cassoulet of Toulouse

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 4 years old.
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Sauces

Charcutiere sauce

Charcutiere sauce
Charcutière sauce  : reduction of shallots, white wine and vinegar deglazed with demi-glace (a rich brown stock-based sauce), finished with mustard and julienned pickles.
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