Food and wine pairing
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.
Aging potential (estimation) : 2 to 5 years old.
Synonyms
- Languedoc red wine
This drink pairs well with 436 dishes:
Sheep and Goats
Spit-roasted knuckle of lamb
Knuckle of lamb : cut of meat located beneath the leg (gigot), surrounding the shinbone of the hind leg.
Prefer a pairing with a wine under 4 years old.
> view all pairings
Sheep and Goats
Spit-roasted leg of lamb
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Prefer a pairing with a wine under 4 years old.
> view all pairings
Sheep and Goats
Spit-roasted shoulder of lamb
Prefer a pairing with a wine under 4 years old.
> view all pairings
Feathered game
Spit-roasted young partridge
Young Partridge : under 8 months old.
Prefer a pairing with a developed wine.
> view all pairings
Pizza, Quiche, Tart, Pie
Squab pie with Armagnac
Armagnac sauce : cooking juice with Armagnac flambeed, creamed and reduced until thickened.
> view all pairings
Beef
Steak au poivre
Beef flambéed with Cognac and served with a pepper sauce flavored with white wine, Marsala, or Port, and optionally accompanied by mustard.
Prefer a pairing with a full-bodied red wine.
> view all pairings
Beef
Steak au poivre vert
Green peppercorn sauce : melted butter with shallots deglazed with Cognac and reduced, then combined with pepper green, reduced veal stock and cream.
> view all pairings
Furred game
Steak of doe with huntsman sauce
Huntsman sauce : poivrade sauce thickened with cream, blood, and redcurrant jelly.
> view all pairings
Beef
Steak tartare
Minced meat served raw with capers, chives, gherkins, onions, chopped parsley, and a raw egg yolk.
> view all pairings
Mushrooms, Vegetables, Pasta and Rice
Stuffed cabbage
Stuffing made with beef or pork, seasoned with onions, tomatoes, rice, spices, etc., wrapped in one or more cabbage leaves, then boiled or steamed.
Generally eaten hot.
Prefer a pairing with a wine with soft tannins.
> view all pairings
Mushrooms, Vegetables, Pasta and Rice
Stuffed eggplants
Prefer a pairing based on the stuffing.
> view all pairings
Poultry
Stuffed goose neck
Prefer a pairing based on the stuffing.
Prefer a pairing with a wine under 4 years old.
> view all pairings
Appetizers and Amuse-bouches
Stuffed piquillo peppers with meat
Prefer a pairing with a young wine.
> view all pairings
Main courses
Stuffed tomatoes
Stuffed tomatoes with tomato, rice, meat, garlic, bread and parsley.
> view all pairings
Beef
Sukalki
Basque Country.
Beef stew with potatoes and vegetables.
Prefer a pairing with a young, full-bodied wine, high in tannins.
> view all pairings
Poultry
Supreme of fattened chicken stuffed with black truffle and pommes mousseline
Poultry supreme : all the white meat from the breast and wings of poultry.
Potatoes mousseline : mashed potatoes mixed with egg yolks and whipped cream.
> view all pairings