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Food and wine pairing ideas

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Food and wine pairing

Madiran

Photo de TheBusyBrain (CC BY 2.0)
https://www.flickr.com/photos/thebusybrain/2857498721/

Madiran

Still red wine(s)

Serve at 16-18°C or 61-64 °F.

Can be drunk from : 2 years.
Aging potential (estimation) : 8 to 12 years old.

This drink pairs well with 409 dishes:

Cheeses

Morbier

Morbier
France. Bourgogne-Franche-Comté. Jura.
Pressed and uncooked cheese made from raw cow's milk with a washed rind and crossed in the center by a thin line of ash from ash tree.
Ripening : 45 days minimum.
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Cheeses

Munster

Munster
France. Grand Est. Alsace (Munster) and Lorraine (Munster Géromé).
Soft-ripened cow's milk cheese with a washed rind.
Red wine for fans.
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Cheeses

Niolo

Niolo
France. Corsica. Niolo.
Soft-ripened cheese made from sheep's or goat's milk with a washed rind.
Ripening : 3 to 4 months.
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Cheeses

Ocooch Mountain

Ocooch Mountain
United States. Wisconsin.
Pressed and uncooked cheese made from raw sheep's milk with a natural rind and straw-colored crust.
Ripening : 3-4 months.
Serve with the most mature cheeses.
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Cheeses

Oka ashed

Oka ashed
Canada. Quebec.
Pressed and uncooked cheese made from pasteurized cow's milk with a washed rind and crossed in the center by a thin line of ash from ash tree.
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Cheeses

Old Gouda

Old Gouda
Netherlands.
Pressed and uncooked cheese made from whole cow's milk.
Ripening : 10 to 12 months.
Serve with the most mature cheeses.
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Cheeses

Ossau-Iraty

Ossau-Iraty
France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Béarn. Basque Country.
Pressed and uncooked cheese made from sheep's milk.
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Main courses

Ossobuco

Ossobuco
Italy. Milan.
Specialty of braised veal shanks with vegetables, white wine and broth.
Usually garnished with gremolata and traditionally served with risotto alla milanese.
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Cheeses

Palet de Bourgogne

Palet de Bourgogne
France. Bourgogne-Franche-Comté.
Soft-ripened cheese made from pasteurized cow's milk with a marc de Bourgogne washed rind.
Ripening : 1 month minimum.
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Cheeses

Pavé correzien

Pavé correzien
France. Nouvelle-Aquitaine. Limousin. Corrèze.
Pressed and uncooked cheese made from pasteurized cow's milk.
Ripening : 5 to 6 months.
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Pork

Peking pork

Peking pork
To glaze : to spread honey over the skin of an animal before cooking in order to achieve a crispy and sweet texture with a shiny appearance.
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Sauces

Perigourdine sauce

Perigourdine sauce
Perigourdine sauce : Périgueux sauce (white wine reduction with blonde roux and diced black truffles) enhanced with onions, shallots and duck foie gras.
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