Food and wine pairing
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Irancy
Still red wine(s)
Serve at 15-17°C or 59-63 °F.
Aging potential (estimation) : 10 to 20 years old and more.
This drink pairs well with 144 dishes:
Feathered game
Roast young partridge
Young Partridge : under 8 months old.
Prefer a pairing with a wine of at least 10 years old.
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Feathered game
Roasted pheasant
Prefer a pairing with a wine of at least 10 years old.
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Cheeses
Saint-Winoc
France. Hauts-de-France. Nord. Pas-de-Calais.
Soft-ripened cheese made from whole raw cow's milk with a blond ale-washed rind.
Ripening : 5 to 6 weeks.
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Mushrooms, Vegetables, Pasta and Rice
Sautéed chanterelles
Prefer a pairing with a young, fruity wine.
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Sheep and Goats
Sauteed lamb
Prefer a pairing with a wine aged 4 to 8 years old.
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Veal
Sauteed veal with tomato
Prefer a pairing with a wine aged 4 to 8 years old.
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Desserts and Sweet Courses
Savarin with raspberry
Savarin : kind of rum baba without raisins.
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Miscellaneous
Snails in the Burgundy style
Snails with parsley butter (butter, garlic, and parsley mixed).
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Cheeses
Soumaintrain
France. Bourgogne-Franche-Comté. Yonne.
Soft-ripened cow's milk cheese with a marc de Bourgogne washed rind, light yellow to ochre in color.
Ripening : 3 to 8 weeks.
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Mushrooms, Vegetables, Pasta and Rice
Spaghetti carbonara
Italy. Lazio.
Carbonara : pasta dish with eggs, cheese (pecorino romano or parmigiano reggiano), bacon (guanciale or pancetta), black pepper and sometimes cream.
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Cheeses
St. Malachi
United States. Pennsylvania.
Pressed cheese made from pasteurized cow’s milk with a washed rind.
Ripening : 3 months minimum.
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Beef
Steak tartare
Minced meat served raw with capers, chives, gherkins, onions, chopped parsley, and a raw egg yolk.
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