Food and wine pairing
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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:
Desserts and Sweet Courses
Clafoutis
France. Nouvelle-Aquitaine. Limousin.
Cake made with whole black cherries (guignes), topped with a batter similar to flan custard.
Prefer a pairing with a young wine.
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Cured Meats
Cold cut buffet
Buffet : all the dishes of the meal are served on a table, and the guests help themselves.
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Poultry
Confit duck leg and gratin dauphinois
Gratin dauphinois : dish based on scalloped potatoes, garlic and fresh cream.
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Poultry
Coq au vin
Wine stewed chicken.
Prefer a pairing with a wine under 4 years old.
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Cured Meats
Country style terrine
Pâté made with coarsely chopped ingredients such as pork, flavored with herbs and spices, and cooked in a terracotta dish.
Served cold or at room temperature.
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Main courses
Couscous
Steamed wheat semolina served with fish, meat, fish, or vegetable stew, accompanied by a spiced broth.
Prefer a pairing with a light wine low in tannins.
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Desserts and Sweet Courses
Dark chocolate fondant cake
Dark chocolate : with more than 70% cocoa.
Prefer a pairing with a young wine.
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Sauces
Devil sauce
Devil sauce : shallot and vinegar reduction with veal stock and espagnole sauce, simmered and reduced by half with tomato.
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Poultry
Duck a l'orange
A l'orange : sauce with orange juice, duck liver and orange liqueur.
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Poultry
Duck a l'orange with celery purée
A l'orange : sauce with orange juice, duck liver and orange liqueur.
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Poultry
Duck a l'orange with dauphine potatoes
A l'orange : sauce with orange juice, duck liver and orange liqueur.
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Poultry
Duck bigarade
Bigarade sauce : orange sauce infused with orange peel, caramel, and wine vinegar.
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