Food and wine pairing
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.
Aging potential (estimation) : 5 to 15 years old.
This drink pairs well with 334 dishes:
Poultry
Squab with sweet spices
Sweet spices : star anise, cinnamon, cardamom, clove, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor, a warm or aromatic complexity, sometimes slightly spicy, but never harsh, burning, or strong.
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Cheeses
St. Albans
United States. Vermont.
Soft-ripened cow's pasteurized milk cheese with bloomy rind.
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Beef
Steak au poivre
Beef flambéed with Cognac and served with a pepper sauce flavored with white wine, Marsala, or Port, and optionally accompanied by mustard.
Prefer a pairing with a full-bodied red wine.
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Beef
Steak-frites
Pairing with a dominant Cabernet-sauvignon grape.
Prefer a pairing with a young wine (3-4 years).
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Poultry
Stuffed goose neck
Prefer a pairing based on the stuffing.
Prefer a pairing with a wine of at least 3 years old, 5 years at least for a cru classé.
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Poultry
Stuffed goose neck Strasbourg-style
Goose neck stuffed with pork and veal meat, with Cognac, cream and black truffle.
Served hot.
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Poultry
Stuffed goose neck with foie gras
Goose foie gras.
Served hot as a main course with pommes sarladaises or parsley potatoes, or served cold as a starter with a salad.
Prefer a pairing with a wine of at least 3 years old, 5 years at least for a cru classé.
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Poultry
Stuffed goose neck with porcini mushrooms
Prefer a pairing with a wine of at least 3 years old, 5 years at least for a cru classé.
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Poultry
Stuffed guinea fowl with porcini mushrooms
Prefer a pairing with a developed wine.
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Sheep and Goats
Stuffed shoulder of lamb
Prefer a pairing based on the stuffing.
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Beef
Sukalki
Basque Country.
Beef stew with potatoes and vegetables.
Prefer a pairing with a young, full-bodied wine, high in tannins.
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Beef
Tagliata
Italian cuisine.
Thin slices of grilled beef served with arugula salad, parmesan shavings and virgin sauce.
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Appetizers and Amuse-bouches
Tastou
France. Occitania. Lot.
Slices of toasted bread rubbed with garlic and topped with black truffle slices, butter, oil, duck fat or goose fat, pepper and salt.
Prefer a pairing with a wine of at least 3 years old, 5 years at least for a cru classé.
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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.
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Veal
Veal chop casserole
Veal chop served with bacon, potatoes, and white onions, simmered in chicken broth and butter
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Veal
Veal chop Foyot
Foyot : white wine and veal stock reduced with shallot and butter.
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