Food and wine pairing
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Luberon rouge
Still red wine(s)
Serve at 15-17°C or 59-63 °F.
Aging potential (estimation) : 5 to 7 years old.
Synonyms
- Luberon red wine
This drink pairs well with 131 dishes:
Consommés, Broths and Soups
Goulash
Hungary.
Stew or soup of meat and vegetables seasoned with paprika and other spices.
Prefer a pairing with a young wine.
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Sauces
Gribiche sauce
Gribiche sauce : enhanced tartar sauce (mayonnaise with capers, chives, gherkins, and chopped parsley) with chopped hard-boiled eggs.
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Beef
Grilled beef with spring vegetables
Spring vegetables : vegetables harvested before reaching full maturity.
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Beef
Grilled entrecote 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 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.
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Pork
Grilled marinated pork chop
Marinated pork with garlic, oregano, paprika, and salt.
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Offal and tripe
Grilled merguez
Merguez : sausage made from minced meat (beef and/or mutton) with seasonings (garlic, caraway, coriander, cumin, paprika, chili…).
Pairing with a dominant Grenache and Syrah grapes.
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Furred game
Hare à la Cuillère with grilled bacon and chasseur sauce
A la cuillère : meat slow-cooked in a casserole dish (4 to 8 hours at 160°C), hollowed out and stuffed, then gratinéed before serving.
Chasseur sauce : brown sauce made from veal (and sometimes beef) stock, white wine, and butter, enhanced with chopped shallots, sliced mushrooms, crushed tomatoes, and finely chopped parsley.
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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 2 to 5 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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Sauces
Ivory sauce
Ivory sauce : supreme sauce (chicken velouté with cream) and meat glaze.
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