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Food and wine pairing ideas

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Food and wine pairing

Haut-Médoc

Photo de Kevin Galens (CC BY-SA 2.0)
https://www.flickr.com/photos/kevygee/3256892808/

Haut-Médoc

Still red wine(s)

Serve at 15-17°C or 59-63 °F.

Can be drunk from : 2 years.
Aging potential (estimation) : 5 to 15 years old.

This drink pairs well with 334 dishes:

Cheeses

Rocamadour

Rocamadour
France. Occitania. Lot. Tarn-et-Garonne. (Quercy).
Soft-ripened goat cheese made from whole raw milk with a bloomy rind.
Ripening : 6 days minimum.
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Beef

Rump steak with peppercorn sauce

Rump steak with peppercorn sauce
Peppercorn sauce : melted butter with shallots deglazed with Cognac, enhanced with crushed pepper, reduced veal stock, and heavy cream.
Prefer a pairing with a wine of at least 3 years old, 5 years at least for a cru classé.
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Cheeses

Saint-Marcellin

Saint-Marcellin
France. Auvergne-Rhône-Alpes. Drôme. Isère. Savoie.
Soft-ripened cow's milk cheese with a bloomy rind.
Serve with the less mature cheeses.
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Cheeses

Saint-Nectaire

Saint-Nectaire
France. Auvergne-Rhône-Alpes. Pays des monts-Dore (Cantal, Puy de Dôme).
Pressed and uncooked cheese made from cow's milk.
Ripening : 28 days minimum.
Bear the mention « Saint-Nectaire laitier ».
Prefer a pairing with a wine over 5 years old.
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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".
Prefer a pairing with a wine over 5 years old.
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