Food and wine pairing
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Hermitage rouge
Still red wine(s)
Serve at 16-18°C or 61-64 °F.
Aging potential (estimation) : 10 to 20 years old and more.
Synonyms
- Hermitage red wine
This drink pairs well with 282 dishes:
Sheep and Goats
Milk-fed lamb with garlic cloves
Milk-fed lamb : lamb aged between 4 and 6 weeks, weighing between 5.5 and 8 kg.
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Sheep and Goats
Milk-fed lamb with thyme
Milk-fed lamb : lamb aged between 4 and 6 weeks, weighing between 5.5 and 8 kg.
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Sheep and Goats
Mutton chops with bacon
English-style : with bacon.
Prefer a pairing with a wine of at least 8 years old.
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Cheeses
Neufchâtel
France. Normandy. Neufchatel-en-Bray.
Double cream soft-ripened cheese made from cow's milk with a bloomy rind.
Prefer a pairing with a wine of at least 8 years old.
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Cheeses
Niolo
France. Corsica. Niolo.
Soft-ripened cheese made from sheep's or goat's milk with a washed rind.
Ripening : 3 to 4 months.
Prefer a pairing with a wine of at least 8 years old.
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Beef
Orange beef
Orange sauce : orange juice with white wine or a reduced veal or poultry stock.
Prefer a pairing with a wine of at least 8 years old.
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Main courses
Parmigiana
Italy.
Aubergine and tomato gratin.
Prefer a pairing with a wine of at least 8 years old.
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Cheeses
Pecorino sardo maturo
Italy. Sardinia.
Smoked, pressed and cooked cheese made from whole raw sheep’s milk with a natural dark-colored rind.
Ripening : at least 2 months.
Prefer a pairing with a wine of at least 8 years old.
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Cheeses
Pecorino Toscano stagionato
Italy. Tuscany.
Pressed and cooked cheese made from whole raw sheep’s milk with a natural rind and straw-colored crust.
Ripening : 4 months minimum.
Prefer a pairing with a wine of at least 8 years old.
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Sauces
Perigourdine sauce
Perigourdine sauce : Périgueux sauce (white wine reduction with blonde roux and diced black truffles) enhanced with onions, shallots and duck foie gras.
Prefer a pairing with a wine of at least 8 years old.
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Sauces
Perigueux sauce
Perigueux sauce : reduction of white wine or Madeira with a blonde roux to which diced black truffles are added.
Prefer a pairing with a wine of at least 8 years old.
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Pizza, Quiche, Tart, Pie
Pheasant pie
Prefer a pairing with a wine of at least 8 years old.
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Feathered game
Pheasant 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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Feathered game
Pheasant with Perigueux sauce
Perigueux sauce : reduction of white wine or Madeira with a blonde roux to which diced black truffles are added.
Prefer a pairing with a developed wine.
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Sauces
Poivrade sauce
Poivrade sauce : mirepoix (carrot, onion, celery) with butter, bacon bits, aromatics (bay leaf, thyme), white wine, vinegar, with a veal or game stock and black peppercorns.
Prefer a pairing with a game meat.
Prefer a pairing with a wine of at least 8 years old.
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Pork
Pork filet mignon with black truffle sauce
Black truffle sauce : crème fraîche and veal stock to which diced black truffles and shallots are added.
Prefer a pairing with a wine of at least 8 years old.
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Main courses
Pot roast
United States.
Dish made with a piece of beef slowly braised in liquid with vegetables such as carrots, celery, onions, and potatoes.
Prefer a pairing with a wine of at least 8 years old.
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Main courses
Pot-au-feu
French beef stew with vegetables (carrot, turnip, leek, potato, celeriac, onion, , etc) and spices (bouquet garni and clove).
Prefer a pairing with a wine of at least 8 years old.
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Main courses
Potato galette with black truffle
Prefer a pairing with a wine of at least 10 years old.
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Mushrooms, Vegetables, Pasta and Rice
Potato salad with black truffle oil
Prefer a pairing with a developed wine.
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