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Food and wine pairing ideas

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Food and wine pairing

Malepère rouge

Photo de Sigita Naujokaite (CC0 1.0) Unsplash.com
https://unsplash.com/fr/photos/deux-personnes-tenant-des-verres-de-vin-avec-une-bougie-en-arriere-plan-OR_bj5taNfw

Malepère rouge

Still red wine(s)

Serve at 16-18°C or 61-64 °F.

Can be drunk as soon as it is marketed.
Aging potential (estimation) : 3 to 5 years old.

Synonyms

  • Malepère red wine

This drink pairs well with 77 dishes:

Main courses

Aligot

Aligot
Aligot : mashed potatoes blended with butter, cream, and fresh Tome cheese from Aubrac, enriched with finely chopped or crushed garlic.
Prefer a pairing with a wine under 4 years old.
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Seafish

Bordeaux style lamprey

Bordeaux style lamprey
France. Nouvelle-Aquitaine. Gironde.
Fish cooked in a red wine sauce mixed with its blood and served with garlic croutons.
Prefer a pairing with a fruity wine with soft tannins.
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Pork

Braised jambonneau

Braised jambonneau
Jambonneau : small ham or boneless shank.
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid while avoiding any evaporation, over low heat and covered.
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Main courses

Cassoulet of Toulouse

Cassoulet of Toulouse
Cassoulet made with white beans, goose confit, Toulouse sausage, pork, lamb, carrots, onions and tomatoes.
Prefer a pairing with a wine over 2 years old.
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