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:
Pork
Pork roast
Served hot.
Prefer a pairing with a young and fruity wine with tannins.
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Pork
Pork roast with duchess potatoes
Duchess potatoes : purée of mashed potato and egg yolk baked until golden.
Prefer a pairing with a young and fruity wine with tannins.
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Pork
Pork roast with mustard sauce
Mustard sauce : hollandaise sauce with mustard.
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Pork
Pork roast with prunes
Prefer a pairing with a wine of at least 3 years old, 5 years at least for a cru classé.
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Pork
Pork tenderloin with mustard sauce
Mustard sauce : hollandaise sauce with mustard.
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Veal
Pozharsky veal cutlet
Pojarski : meatball with breadcrumbs, cream, and eggs, pan-fried until golden.
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Poultry
Pressed duck
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
Red Leicester
United Kingdom. Leicestershire.
Pressed and uncooked cheese made from cow's milk colored with annatto.
Ripening : 6 to 12 months.
Pairing with a dominant Cabernet-sauvignon grape.
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Desserts and Sweet Courses
Red wine poached pear
Prefer a pairing with a wine of at least 3 years old, 5 years at least for a cru classé.
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Beef
Rib steak in a salt crust
Rib steak : rib of beef with bone attached.
Salt crust : a cooking method in which food (vegetables, fish, or meat) is entirely covered with coarse salt to ensure even cooking.
Prefer a pairing with a wine of at least 3 years old, 5 years at least for a cru classé.
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Beef
Rib steak with coarse salt
Rib steak : rib of beef with bone attached.
Prefer a pairing with a wine of at least 3 years old, 5 years at least for a cru classé.
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Beef
Rib steak with coarse salt and bone marrow
Rib steak : rib of beef with bone attached.
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Sheep and Goats
Roast baron of lamb
Baron : rear half of a lamb carcass including the back, rump, belly and both rear legs.
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