Gigondas rouge

Poultry

Tandoori chicken

Tandoori : meat or fish marinated and coated in yogurt mixed with spices (garam masala, ginger, garlic, cumin, cayenne pepper).

> view all pairings

Pizza, Quiche, Tart, Pie

Tourtière du lac Saint-Jean

Canada. Quebec.

Layered meat pie made with meat (beef, chicken, hare, moose, partridge, pork and veal or a simpler combination of these meats) with broth and potato cubes.

> view all pairings

Offal and tripe

Veal kidney with Madeira sauce

Madeira sauce : demi-glace (reduced brown stock) with Madeira.

Prefer a pairing with a wine aged 2 to 8 years old.

> view all pairings

Veal

Veal Marengo

Marengo : cooked in a casserole with mushrooms, onion, tomato and white wine.

> view all pairings

Veal

Veal roast Orloff

Orloff : cooked veal sliced and covered with a sauce Soubise mixed with chopped mushrooms and onion puree (no cheese in the recipe).

Served hot.

> view all pairings

Main courses

Vegetable curry

Base : eggplant, zucchini, potato , etc

Pairing with a spicy dish.

> view all pairings

Offal and tripe

Venetian calf's liver

Venetian : cooked with sweet onions and deglazed with balsamic vinegar.

Prefer a pairing with a wine aged 5 to 8 years old.

> view all pairings

Furred game

Venison fillet with peppercorn sauce

Peppercorn sauce : melted butter with shallots deglazed with Cognac, enhanced with crushed pepper, reduced veal stock, and heavy cream.

> view all pairings

Furred game

Venison fillet with poivrade sauce

Poivrade sauce : mirepoix (carrot, onion, celery) with butter, bacon bits, aromatics (bay leaf, thyme), white wine, vinegar, with a veal or game stock and black peppercorns.

> view all pairings

Furred game

Venison stew

> view all pairings

Beef

White grape beef stew

Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.

> view all pairings

Furred game

Wild boar civet

Prefer a pairing with a wine aged 2 to 8 years old.

> view all pairings

Main courses

Wild boar daube

Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.

> view all pairings

Furred game

Wild boar fillet with bordelaise sauce

Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.

> view all pairings

Cured Meats

Wild boar pâté

Served cold or at room temperature.

> view all pairings

Rabbit

Wild rabbit stew

Prefer a pairing with a wine of at least 6 years old.

> view all pairings

Main courses

Young wild boar daube

Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.

> view all pairings

Food and wine pairing

Gigondas rouge

Synonyms

This drink pairs well with 257 dishes:

Tandoori chicken

Tourtière du lac Saint-Jean

Veal kidney with Madeira sauce

Veal Marengo

Veal roast Orloff

Vegetable curry

Venetian calf's liver

Venison fillet with peppercorn sauce

Venison fillet with poivrade sauce

Venison stew

White grape beef stew

Wild boar civet

Wild boar daube

Wild boar fillet with bordelaise sauce

Wild boar pâté

Wild rabbit stew

Young wild boar daube