Food and wine pairing
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Gaillac rouge
Still red wine(s)
Serve at 15-17°C or 59-63 °F.
Aging potential (estimation) : 3 to 6 years old.
Synonyms
- Gaillac red wine
This drink pairs well with 112 dishes:
Poultry
Confit duck leg and gratin dauphinois
Gratin dauphinois : dish based on scalloped potatoes, garlic and fresh cream.
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Beef
Crying tiger
Thailand.
Thin slices of marinated beef, grilled or seared, served with a spicy chili and tamarind sauce, accompanied by sticky rice (the sauce would be strong enough to make you cry).
Pairing with a dominant Duras grape.
Prefer a pairing with a wine over 5 years old.
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Poultry
Duck breast and gratin dauphinois
Gratin dauphinois : dish based on scalloped potatoes, garlic and fresh cream.
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Appetizers and Amuse-bouches
Duck confit croquettes
Prefer a pairing with a fruity wine.
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Poultry
Duck manchon confit with cabbage
Duck wing drumette : upper part of the duck wing.
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Poultry
Duck Montmorency
Duck served with a sauce made from poultry velouté and Montmorency cherries.
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Poultry
Duckling Montmorency
Duckling served with a sauce made from poultry velouté and Montmorency cherries.
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Cheeses
Ewe's blue
United States. New York.
Blue cheese made from pasteurized sheep's milk.
Ripening : 2 to 4 months.
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Main courses
Fresinat
France. Occitania. Tarn.
Fatty pieces of pork meat (normally pork jowl) cut into cubes and cooked in duck fat served with sautéed potatoes and a persillade sauce.
Persillade sauce : blend of chopped parsley and garlic mixed with breadcrumbs and/or olive oil and vinegar.
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Cheeses
Fried cheese curds
Canada. United States.
Pairing with a dominant Fer grape.
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Consommés, Broths and Soups
Garbure
France. Nouvelle-Aquitaine. Gascony.
Cabbage soup with vegetables (broad beans, potatoes, turnip, green peas, onion, garlic, carrot, celeriac, etc) and typically meat pieces, often confit (duck, pork, goose giblets, pork shank, cured ham, sausage, etc).
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