Food and wine pairing
Photo de Sylvain Torchet (CC BY 2.0)
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Lirac rouge
Still red wine(s)
Serve at 16-18°C or 61-64 °F.
Aging potential (estimation) : 3 to 8 years old.
Synonyms
- Lirac red wine
This drink pairs well with 140 dishes:
Cheeses
Epoisses
France. Bourgogne-Franche-Comté.
Soft-ripened cheese made from raw cow's milk with a marc de Bourgogne washed rind.
Prefer a pairing with a wine aged 1 to 4 years old.
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Mushrooms, Vegetables, Pasta and Rice
Farcis
A hot or cold dish made from hollowed-out vegetables (tomatoes, zucchinis, onions, artichokes, bell peppers, cabbages, eggplants…) stuffed with a filling made of ground meat or sausage meat, mixed with breadcrumbs and herbs.
Pairing with a dominant Grenache and Syrah grapes.
Prefer a pairing with a young (1 to 2 years old) and fruity wine.
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Mushrooms, Vegetables, Pasta and Rice
Fettucine al ragù
Italy.
Pasta with bolognese sauce.
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Beef
Frikandel
Minced beef with breadcrumbs, eggs and onion cooked in a round patty shape and served with a spicy sauce.
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Beef
Gardiane de taureau
Bull meat marinated in red wine before being cooked slowly over low heat.
Served with rice.
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Cheeses
Grana Padano Riserva
Italy. Po River Valley.
Pressed and uncooked cheese made from raw cow's milk with a natural rind.
Ripening : over 20 months.
Prefer a pairing with a wine with soft tannins.
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Beef
Grilled beef tournedos with peppercorn sauce
Peppercorn sauce : melted butter with shallots deglazed with Cognac, enhanced with crushed pepper, reduced veal stock, and heavy cream.
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Beef
Grilled beef with peppercorn sauce
Peppercorn sauce : melted butter with shallots deglazed with Cognac, enhanced with crushed pepper, reduced veal stock, and heavy cream.
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Beef
Grilled beef 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.
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Beef
Grilled beef with pommes paillasson and peppercorn sauce
Pommes paillasson : pancake of grated and fried potatoes.
Peppercorn sauce : melted butter with shallots deglazed with Cognac, enhanced with crushed pepper, reduced veal stock, and heavy cream.
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Pork
Grilled marinated pork chop
Marinated pork with garlic, oregano, paprika, and salt.
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Poultry
Guinea fowl with cabbage
Prefer a pairing with a wine aged 2 to 3 years old.
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Furred game
Hare à la royale
A la royale : slow-cooked with red wine and Cognac and completely deboned.
Prefer a pairing with a wine aged 1 to 4 years old.
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Furred game
Haunch of venison with huntsman sauce
Haunch : leg.
Huntsman sauce : poivrade sauce thickened with cream, blood, and redcurrant jelly.
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Furred game
Jugged hare a la royale
Civet cooked in red wine sauce with garlic and shallots, then thickened with blood.
Prefer a pairing with a wine aged 1 to 4 years old.
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