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Food and wine pairing ideas

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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:

Sauces

Bercy sauce

Bercy sauce
Bercy sauce : Reduction of chopped shallots with peppercorns mixed with white wine with meat glaze and whipped with butter.
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Cheeses

Bleu d'Auvergne

Bleu d'Auvergne
France. Auvergne-Rhône-Alpes. Cantal. Aveyron. Haute-Loire. Puy-de-Dôme. France. Nouvelle-Aquitaine. Corrèze. France. Occitania. Lot, Lozère.
Blue cheese made from cow's milk.
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Cheeses

Blue cheese

Blue cheese
Cheese made from sheep’s, goat’s, and/or cow’s milk, containing internal mold with colors ranging from blue to grey-green.
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Beef

Braised beef

Braised beef
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid while avoiding any evaporation, over low heat and covered.
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Sheep and Goats

Braised lamb chops

Braised lamb chops
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid while avoiding any evaporation, over low heat and covered.
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Poultry

Braised pigeon

Braised pigeon
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid while avoiding any evaporation, over low heat and covered.
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Beef

Braised rib steak

Braised rib steak
Rib steak : rib of beef with bone attached. Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid while avoiding any evaporation, over low heat and covered.
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid while avoiding any evaporation, over low heat and covered.
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Appetizers and Amuse-bouches

Bread with tomato

Bread with tomato
Grilled bread rubbed with garlic and fresh tomatoes with thin slices of country ham.
Prefer a pairing with a young, fruity wine.
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Cheeses

Bresse bleu

Bresse bleu
France. Auvergne-Rhône-Alpes. Bourgogne-Franche-Comté. Bresse.
Soft-ripened blue cheese made from pasteurized cow's milk with a bloomy rind.
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Cheeses

Brie

Brie
France. Île-de-France. Seine-et-Marne. Brie.
Soft-ripened cow's milk cheese with a bloomy rind.
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Cured Meats

Caillette

Caillette
France. Auvergne-Rhône-Alpes. Ardèche.
Type of pâté made with pork meat, Swiss chard, spinach or salad greens, chopped herbs and wrapped in pig's caul fat. It may also contain garlic, alcohol, spices, egg, chestnuts, nuts…
Served hot or cold.
Prefer a regional pairing.
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Cured Meats

Caillette with herbs

Caillette with herbs
France. Auvergne-Rhône-Alpes. Ardèche.
Type of pâté made with pork meat, Swiss chard, spinach or salad greens, chopped herbs and wrapped in pig's caul fat. It may also contain garlic, alcohol, spices, egg, chestnuts, nuts…
Served hot or cold.
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