Skip to main content

Food and wine pairing ideas

  • Français
  • English
  • Español

Food and wine pairing

Gigondas rouge

Photo de Patrick Gaudin (CC BY 2.0)
https://www.flickr.com/photos/voyages-provence/17388500485/

Gigondas rouge

Still red wine(s)

Serve at 15-17°C or 59-63 °F.

Can be drunk from : 2 years.
Aging potential (estimation) : 8 to 15 years old.

Synonyms

  • Gigondas red wine

This drink pairs well with 257 dishes:

Cheeses

Saint-Nectaire fermier

Saint-Nectaire fermier
France. Auvergne-Rhône-Alpes. Pays des monts-Dore (Cantal, Puy de Dôme).
Pressed and uncooked cheese made from raw cow's milk.
Ripening : 28 days minimum.
Bear the mention « Saint-Nectaire fermier".
> view all pairings

Cheeses

Salers

Salers
France. Auvergne-Rhône-Alpes. Cantal.
Raw cow's milk cheese with pressed uncooked paste.
Prefer a pairing with a wine aged 2 to 8 years old.
> view all pairings

Main courses

Sausage rougaille

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.
Pairing with a blending wine from Grenache and Syrah.
Prefer a pairing with a wine under 5 years old.
> view all pairings

Cheeses

Savaron

Savaron
France. Auvergne-Rhône-Alpes. Auvergne.
Pressed and uncooked cheese made from cow's milk with a washed rind.
Similar to Saint-Nectaire but produced outside the designated appellation area.
> view all pairings

Sheep and Goats

Seven hour leg of lamb

Seven hour leg of lamb
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Seven hours : slow-cooked in wine with garlic and herbs until the meat falls off the bone.
> view all pairings

Cheeses

Soumaintrain

Soumaintrain
France. Bourgogne-Franche-Comté. Yonne.
Soft-ripened cow's milk cheese with a marc de Bourgogne washed rind, light yellow to ochre in color.
Ripening : 3 to 8 weeks.
> view all pairings

Beef

Steak au poivre

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.
Prefer a pairing with a wine aged 2 to 8 years old.
> view all pairings