Skip to main content

Food and wine pairing ideas

  • Français
  • English
  • Español

Food and wine pairing

Lussac Saint-Émilion

Photo de Noelia Vega (CC0 1.0) Unsplash.com
https://unsplash.com/fr/photos/une-personne-tenant-un-verre-de-vin-a-la-main-MuvvppsFBo8

Lussac Saint-Émilion

Still red wine(s)

Serve at 15-17°C or 59-63 °F.

Can be drunk from : 2 years.
Aging potential (estimation) : 7 to 10 years old.

This drink pairs well with 107 dishes:

Veal

Axoa

Axoa
Basque Country.
Stew with shredded beef, onions, tomatoes sauté and flavoured with red Espelette pepper.
> view all pairings

Sheep and Goats

Beef irish stew

Beef irish stew
Ireland.
Beef stew with carrots, onions, and potatoes.
Traditional dish.
Prefer a pairing with a young wine with a dominant Merlot grape.
> view all pairings

Sauces

Black truffle sauce

Black truffle sauce
Black truffle sauce : crème fraîche and veal stock to which diced black truffles and shallots are added.
Prefer a pairing with a wine aged 5 to 10 years old.
> view all pairings

Veal

Blanquette de veau

Blanquette de veau
Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish usually served with pasta, potatoes or rice, often completed with mushrooms.
Prefer a pairing with a wine aged 2 to 5 years old.
> view all pairings

Beef

Bordeaux style entrecote

Bordeaux style entrecote
Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.
Pairing with a dominant Cabernet-sauvignon grape.
Prefer a pairing with a wine aged 3 to 6 years old.
> view all pairings

Beef

Bordeaux style grilled entrecote

Bordeaux style grilled entrecote
Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.
Pairing with a dominant Cabernet-sauvignon grape.
Prefer a pairing with a wine aged 3 to 6 years old.
> view all pairings

Cheeses

Cantal affiné

Cantal affiné
France. Auvergne-Rhône-Alpes. Cantal.
Pressed and uncooked cheese made from cow's milk.
Ripening : 4 months minimum.
Prefer a pairing with a wine aged 5 to 10 years old.
> view all pairings

Sauces

Chasseur sauce

Chasseur sauce
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.
> view all pairings