Languedoc rouge

Poultry

Duck breast and gratin dauphinois

Gratin dauphinois : dish based on scalloped potatoes, garlic and fresh cream.

> view all pairings

Poultry

Duck breast 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

Poultry

Duck breast with lingonberries

> view all pairings

Poultry

Duck breast with raspberries

> view all pairings

Poultry

Duck breast with Sarlat style potatoes

Sarlat style potatoes : potatoes cooked in duck fat with garlic and parsley.

> view all pairings

Poultry

Duck confit

Served hot.

> view all pairings

Appetizers and Amuse-bouches

Duck confit croquettes

Prefer a pairing with a fruity wine.

> view all pairings

Poultry

Duck confit salad

> view all pairings

Poultry

Duck confit with fresh pasta

> view all pairings

Poultry

Duck confit with garden salad

> view all pairings

Main courses

Duck hachis parmentier

Hachis parmentier : Mashed potato combined with diced meat. French equivalent of cottage or shepherd's pie.

> view all pairings

Poultry

Duck manchon confit

Duck wing drumette : upper part of the duck wing.

> view all pairings

Poultry

Duck manchon confit with cabbage

Duck wing drumette : upper part of the duck wing.

> view all pairings

Poultry

Duck manchon confit with sauteed potatoes

> view all pairings

Main courses

Duck pastilla with black olives

> view all pairings

Poultry

Duckling stuffed with duck foie gras

Duckling : female duck.

> view all pairings

Cheeses

Écume De Wimereux

France. Hauts-de-France. Pas de Calais.

Double cream soft-ripened cheese made from raw cow's milk with a bloomy rind.

Ripening : 2 to 3 weeks.

> view all pairings

Cheeses

Edam

Netherlands.

Pressed and uncooked cheese made from pasteurized cow's milk.

> view all pairings

Beef

Entrecote with 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

Cheeses

Ewe's blue

United States. New York.

Blue cheese made from pasteurized sheep's milk.

Ripening : 2 to 4 months.

> view all pairings

Poultry

Fattened chicken en demi-deuil

Demi-deuil : slices of truffle inserted between skin and flesh to infuse the aroma.

> view all pairings

Poultry

Fattened chicken with cream sauce

Cream sauce : béchamel sauce with cream.

> view all pairings

Main courses

Fish with meurette sauce

Meurette sauce : based on red wine with bacon and onion compote.

> view all pairings

Cured Meats

Game pâté

Served cold or at room temperature.

Prefer a pairing with a young wine.

> view all pairings

Food and wine pairing

Languedoc rouge

Synonyms

This drink pairs well with 436 dishes:

Duck breast and gratin dauphinois

Duck breast with chocolate sauce

Duck breast with lingonberries

Duck breast with raspberries

Duck breast with Sarlat style potatoes

Duck confit

Duck confit croquettes

Duck confit salad

Duck confit with fresh pasta

Duck confit with garden salad

Duck hachis parmentier

Duck manchon confit

Duck manchon confit with cabbage

Duck manchon confit with sauteed potatoes

Duck pastilla with black olives

Duckling stuffed with duck foie gras

Écume De Wimereux

Edam

Entrecote with poivrade sauce

Ewe's blue

Fattened chicken en demi-deuil

Fattened chicken with cream sauce

Fish with meurette sauce

Game pâté