Food and wine pairing
Photo de Sylvain Torchet (CC BY 2.0)
https://www.flickr.com/photos/135631483@N07/54161558729/
Irouléguy rosé
Still rosé wine(s)
Serve at 08-10°C or 46-50 °F.
Aging potential (estimation) : 1 to 2 years old.
This drink pairs well with 98 dishes:
Cheeses
Crottin de Chavignol
France. Centre-Val de Loire. Cher. Sancerre.
Soft-ripened cheese made from raw goat's milk with a bloomy rind.
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Cold starters
Egg aspic
Aspic : a cold dish in which the ingredients (vegetables, fruits, eggs, fish, meat, and/or poultry) are encased in a jelly made from stock or consommé.
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Cold starters
Eggs Benedict and smoked salmon
The richer the smoked salmon, more the wine must be marked by the acidity.
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Consommés, Broths and Soups
Garbure
France. Nouvelle-Aquitaine. Gascony.
Cabbage soup with vegetables (broad beans, potatoes, turnip, green peas, onion, garlic, carrot, celeriac, etc) and typically meat pieces, often confit (duck, pork, goose giblets, pork shank, cured ham, sausage, etc).
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Pork
Grilled marinated pork chop
Marinated pork with garlic, oregano, paprika, and salt.
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Cold starters
Ham aspic
Slice of ham around an egg in jelly made from a meat stock or consommé.
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Cold starters
Italian style melon
Melon slices wrapped in Parma ham.
Match the pairing between the saltiness of the ham or the sweetness of the melon according to the type of melon (intensity).
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Salads
Landaise salad
France. Nouvelle-Aquitaine. Landes.
Mixed salad made with asparagus, foie gras, duck gizzards, cured ham, smoked duck breast, corn, frisée lettuce, pine nuts, and tomatoes.
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Cheeses
Lincoln log
United States. Michigan.
Soft-ripened cheese made from pasteurized goat's milk with a natural rind.
Ripening : 2 weeks.
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