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Food and wine pairing ideas

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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:

Main courses

Duck hachis parmentier

Duck hachis parmentier
Hachis parmentier : Mashed potato combined with diced meat. French equivalent of cottage or shepherd's pie.
Pairing with a blending wine from Grenache and Mourvèdre.
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Cheeses

Epoisses

Epoisses
France. Bourgogne-Franche-Comté.
Soft-ripened cheese made from raw cow's milk with a marc de Bourgogne washed rind.
Prefer a pairing with a wine aged 2 to 8 years old.
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Mushrooms, Vegetables, Pasta and Rice

Farcis

Farcis
A hot or cold dish made from hollowed-out vegetables (tomatoes, zucchinis, onions, artichokes, bell peppers, cabbages, eggplants…) stuffed with a filling made of ground meat or sausage meat, mixed with breadcrumbs and herbs.
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Cheeses

Frinault bleu

Frinault bleu
France. Centre-Val de Loire. Loiret. Orléans.
Soft-ripened cheese made from pasteurized whole cow's milk with natural rind coated in culinary vegetable ash.
Ripening : 4 weeks.
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Cheeses

Frinault sec

Frinault sec
France. Centre-Val de Loire. Loiret. Orléans.
Soft-ripened cheese made from pasteurized whole cow's milk with natural rind coated in culinary vegetable ash.
Ripening : at least 4 weeks.
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Consommés, Broths and Soups

Goulash

Goulash
Hungary.
Stew or soup of meat and vegetables seasoned with paprika and other spices.
Prefer a pairing with a young wine.
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Cheeses

Grana Padano Riserva

Grana Padano Riserva
Italy. Po River Valley.
Pressed and uncooked cheese made from raw cow's milk with a natural rind.
Ripening : over 20 months.
Prefer a pairing with a wine with soft tannins.
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