Food and wine pairing
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Marcillac rouge
Still red wine(s)
Serve at 14-16°C or 57-61 °F.
Aging potential (estimation) : 5 to 10 years old.
Synonyms
- Marcillac red wine
This drink pairs well with 55 dishes:
Cheeses
Laguiole
France. Auvergne-Rhône-Alpes. Cantal. Aveyron.
Pressed and uncooked cheese made from whole raw cow’s milk with a natural rind.
Ripening : 4 to 24 months.
Serve with the less mature cheeses.
Prefer a pairing with a light and fruity wine.
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Salads
Landaise salad
France. Nouvelle-Aquitaine. Landes.
Mixed salad made with asparagus, foie gras, duck gizzards, cured ham, smoked duck breast, corn, frisée lettuce, pine nuts, and tomatoes.
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Sheep and Goats
Leg of lamb with Sarlat style potatoes
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Sarlat style potatoes : potatoes cooked in duck fat with garlic and parsley.
Prefer a pairing with a wine of at least 5 years old.
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Main courses
Mique lotoise
France. Occitania. Lot. Tarn-et-Garonne. (Quercy).
A type of bread dumpling cooked in a broth with meat (usually salt pork, short ribs, and hock, sometimes also andouille sausage) and vegetables (carrot, cabbage, turnip, leek, potato).
Served hot or cold.
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Mushrooms, Vegetables, Pasta and Rice
Mounassou
France. Nouvelle-Aquitaine. Corrèze.
Potato cake with cream, pork and shallots.
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Sheep and Goats
Pistache Saint-Gaudinoise
France. Occitania. Haute-Garonne.
Mutton stew with white beans, pork, lard and garlic.
Prefer a pairing with a wine with soft tannins.
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Pizza, Quiche, Tart, Pie
Pizza Margherita
Pizza with basil, mozzarella, and tomato (representing the three colors of the Italian flag).
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Sauces
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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Main courses
Pot roast
United States.
Dish made with a piece of beef slowly braised in liquid with vegetables such as carrots, celery, onions, and potatoes.
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Main courses
Pot-au-feu
French beef stew with vegetables (carrot, turnip, leek, potato, celeriac, onion, , etc) and spices (bouquet garni and clove).
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Main courses
Poutreille
France. Auvergne-Rhône-Alpes. Cantal. Aveyron.
Stew made with beef, oxtail, pig's trotters, aromatics…, marinated in red wine with vegetables (carrot, mushroom, onion, leek, potato, etc.) and simmered for a long time in the oven, accompanied by a red wine sauce.
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Main courses
Ratatouille
Vegetable stew (eggplant, zucchini, onion, bell pepper, tomato) cooked with olive oil and garlic.
Served hot or cold.
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Sheep and Goats
Roasted leg of lamb
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
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Salads
Salade périgourdine
France. Nouvelle-Aquitaine. Dordogne (Périgord).
Mixed salad made with croutons, confit or dried duck gizzards, duck breast, walnuts, leafy greens, and tomatoes.
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Cheeses
Salers
France. Auvergne-Rhône-Alpes. Cantal.
Raw cow's milk cheese with pressed uncooked paste.
Serve with the less mature cheeses.
Prefer a pairing with a light and fruity wine.
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