Food and wine pairing
Photo de Sylvain Torchet (CC BY 2.0)
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Graves rouge
Still red wine(s)
Serve at 15-17°C or 59-63 °F.
Aging potential (estimation) : 5 to 10 years old.
Synonyms
- Graves red wine
This drink pairs well with 334 dishes:
Poultry
Coq au vin
Wine stewed chicken.
Prefer a pairing with a wine aged 2 to 5 years old.
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Cured Meats
Country style terrine
Pâté made with coarsely chopped ingredients such as pork, flavored with herbs and spices, and cooked in a terracotta dish.
Served cold or at room temperature.
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Miscellaneous
Croque-madame with bechamel sauce
Grilled ham and cheese sandwich with fried egg or poached egg on top.
Béchamel sauce : white roux (half butter, half flour) thinned with milk or cream.
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Cheeses
Crottin de Chavignol
France. Centre-Val de Loire. Cher. Sancerre.
Soft-ripened cheese made from raw goat's milk with a bloomy rind.
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Condiments
Curry
Spicy preparation of yellow or orange color, very fragrant, ranging from very mild to very spicy.
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Poultry
Duck a l'orange
A l'orange : sauce with orange juice, duck liver and orange liqueur.
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Poultry
Duck a l'orange with celery purée
A l'orange : sauce with orange juice, duck liver and orange liqueur.
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Poultry
Duck a l'orange with dauphine potatoes
A l'orange : sauce with orange juice, duck liver and orange liqueur.
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Poultry
Duck a l'orange with spices
A l'orange : sauce with orange juice, duck liver and orange liqueur.
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Poultry
Duck bigarade
Bigarade sauce : orange sauce infused with orange peel, caramel, and wine vinegar.
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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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Poultry
Duck breast with green peppercorn sauce
Green peppercorn sauce : melted butter with shallots deglazed with Cognac and reduced, then combined with pepper green, reduced veal stock and cream.
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Poultry
Duck confit with potatoes sautéed with garlic and parsley
Prefer a pairing with a wine aged 2 to 5 years old.
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Poultry
Duck confit with Sarlat style potatoes
Sarlat style potatoes : potatoes cooked in duck fat with garlic and parsley.
Prefer a pairing with a wine aged 2 to 5 years old.
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Poultry
Duck dodine
Kind of meatloaf.
Boneless meat duck, rolled, stuffed, poached or braised, served with a red wine sauce mixed with mushrooms and thickened with meat glaze.
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