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Food and wine pairing ideas

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Food and wine pairing

Hermitage rouge

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Hermitage rouge

Still red wine(s)

Serve at 16-18°C or 61-64 °F.

Can be drunk from : 4 years.
Aging potential (estimation) : 10 to 20 years old and more.

Synonyms

  • Hermitage red wine

This drink pairs well with 282 dishes:

Poultry

Duck salmis

Duck salmis
Salmis : game or poultry carcass reduction in spiced wine sauce.
Prefer a pairing with a wine of at least 8 years old.
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Cheeses

Ewe's blue

Ewe's blue
United States. New York.
Blue cheese made from pasteurized sheep's milk.
Ripening : 2 to 4 months.
Prefer a pairing with a wine of at least 8 years old.
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Poultry

Fattened chicken in demi-deuil with albufera sauce

Fattened chicken in demi-deuil with albufera sauce
Demi-deuil : slices of truffle inserted between skin and flesh to infuse the aroma.
Albufera sauce : supreme sauce (cream of poultry and/or veal reduced and added with cream) supplemented with meat glaze and sometimes duck foie gras and Port wine.
Prefer a pairing with a wine aged 4 to 10 years old.
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Cheeses

Fourme d'Ambert

Fourme d'Ambert
France. Auvergne-Rhône-Alpes. Puy-de-Dôme.
Soft blue cheese made from cow's milk.
Ripening : 28 days minimum.
Prefer a pairing with a wine of at least 8 years old.
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Cheeses

Gournay

Gournay
France. Normandy. Seine-Maritime. Pays de Bray. Gournay-en-Bray.
Soft-ripened cow's milk cheese with bloomy rind.
Prefer a pairing with a wine of at least 8 years old.
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