Food and wine pairing ideas

Food and wine pairing

Languedoc rouge

Photo de Mattia Cioni (CC0 1.0) Unsplash.com
https://unsplash.com/fr/photos/une-personne-versant-du-vin-rouge-dans-un-verre-a-vin-tujwawygVEg

Languedoc rouge

Still red wine(s)

Serve at 15-17°C or 59-63 °F.

Can be drunk as soon as it is marketed.

Aging potential (estimation) : 2 to 5 years old.

Synonyms

Languedoc red wine

This drink pairs well with 436 dishes:

Pork

Peking pork spare ribs

Peking pork spare ribs

To glaze : to spread honey over the skin of an animal before cooking in order to achieve a crispy and sweet texture with a shiny appearance.

> view all pairings

Mushrooms, Vegetables, Pasta and Rice

Penne rigate with arrabiata sauce

Penne rigate with arrabiata sauce

Arrabiata sauce : simmered tomato sauce with garlic, chili pepper, fresh parsley or basil, and sprinkled with grated Pecorino Romano.

> view all pairings

Sauces

Peppercorn sauce

Peppercorn sauce

Peppercorn sauce : melted butter with shallots deglazed with Cognac, enhanced with crushed pepper, reduced veal stock, and heavy cream.

> view all pairings

Sauces

Perigourdine sauce

Perigourdine sauce

Perigourdine sauce : Périgueux sauce (white wine reduction with blonde roux and diced black truffles) enhanced with onions, shallots and duck foie gras.

> view all pairings

Main courses

Pigeon pastilla

Pigeon pastilla

Prefer a pairing with a developed wine.

> view all pairings

Poultry

Pigeon salmis

Pigeon salmis

Salmis : game or poultry carcass reduction in spiced wine sauce.

> view all pairings

Poultry

Pigeon with duck foie gras

Pigeon with duck foie gras

> view all pairings

Sheep and Goats

Pistache Saint-Gaudinoise

Pistache Saint-Gaudinoise

France. Occitania. Haute-Garonne.

Mutton stew with white beans, pork, lard and garlic.

Prefer a pairing with a wine with soft tannins.

> view all pairings

Pizza, Quiche, Tart, Pie

Pizza

Pizza

> view all pairings

Pizza, Quiche, Tart, Pie

Pizza Margherita

Pizza Margherita

Pizza with basil, mozzarella, and tomato (representing the three colors of the Italian flag).

> view all pairings

Sauces

Poivrade sauce

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.

> view all pairings

Sauces

Porcini mushroom cream sauce

Porcini mushroom cream sauce

Porcini mushroom sauce : porcini mushrooms and shallots with veal stock, cream and white wine.

> view all pairings

Mushrooms, Vegetables, Pasta and Rice

Porcini mushroom fricassee

Porcini mushroom fricassee

Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.

Prefer a pairing with a wine under 4 years old.

> view all pairings

Pork

Pork cheek a la catalane

Pork cheek a la catalane

Pork cheek stewed with a slice of ham, garlic and Seville orange peel.

Sauce based white wine, veal stock and Seville orange juice.

> view all pairings

Pork

Pork confit

Pork confit

Served hot or cold.

> view all pairings

Pork

Pork filet mignon with chocolate sauce

Pork filet mignon with chocolate sauce

Chocolate sauce : red wine with butter, shallot, veal stock, pepper and cocoa.

Pairing with a dominant Grenache noir grape (Garnacha tinta).

> view all pairings

Pork

Pork ribs with devil's sauce

Pork ribs with devil's sauce

Devil sauce : shallot and vinegar reduction with veal stock and espagnole sauce, simmered and reduced by half with tomato.

> view all pairings

Pork

Pork roast with prunes

Pork roast with prunes

> view all pairings

Pork

Pork roast with sage

Pork roast with sage

Prefer a pairing with a wine under 4 years old.

> view all pairings

Main courses

Pot roast

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 young, full-bodied wine, high in tannins.

> view all pairings

Main courses

Pot-au-feu

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 young, full-bodied wine, high in tannins.

> view all pairings

Mushrooms, Vegetables, Pasta and Rice

Potato blinis with bacon

Potato blinis with bacon

> view all pairings

Sheep and Goats

Potato crusted lamb

Potato crusted lamb

> view all pairings

Poultry

Potato salad with duck confit

Potato salad with duck confit

Served cold or warm.

> view all pairings