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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:

Sheep and Goats

Braised lamb chops

Braised lamb chops
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid while avoiding any evaporation, over low heat and covered.
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Sheep and Goats

Braised leg of lamb

Braised leg of lamb
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid while avoiding any evaporation, over low heat and covered.
Prefer a pairing with a wine aged 2 to 8 years old.
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Beef

Braised oxtails in red wine sauce

Braised oxtails in red wine sauce
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid while avoiding any evaporation, over low heat and covered.
Red wine sauce : a rich sauce made with veal stock and red wine, blended with butter, shallots, bay leaf, pepper, and thyme.
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Sheep and Goats

Braised saddle of lamb

Braised saddle of lamb
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid while avoiding any evaporation, over low heat and covered.
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Cured meats

Cecina

Cecina
Spain. Castile and León.
Beef salted and smoked then dried.
Pairing with a blending wine from Grenache and Syrah.
Prefer a pairing with a wine under 5 years old.
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Sauces

Chasseur sauce

Chasseur sauce
Chasseur sauce : brown sauce made from veal (and sometimes beef) stock, white wine, and butter, enhanced with chopped shallots, sliced mushrooms, crushed tomatoes, and finely chopped parsley.
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Poultry

Chicken cacciatore

Chicken cacciatore
Chasseur sauce : brown sauce made from veal (and sometimes beef) stock, white wine, and butter, enhanced with chopped shallots, sliced mushrooms, crushed tomatoes, and finely chopped parsley.
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