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:
Poultry
Stuffed goose neck with foie gras
Goose foie gras.
Served hot as a main course with pommes sarladaises or parsley potatoes, or served cold as a starter with a salad.
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Beef
Sukalki
Basque Country.
Beef stew with potatoes and vegetables.
Prefer a pairing with a young, full-bodied wine, high in tannins.
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Cheeses
Tarentaise reserve cheese
United States. Vermont.
Raw cow's milk cheese with pressed uncooked paste and washed rind.
Ripening : 12 months minimum.
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Offal and tripe
Tripous
France. Occitania. Aveyron.
Dish made with small strips of veal tripe usually rolled in sheep's caul fat (typically lamb) and tied with string. Cooked in veal stock with salt, pepper, white wine, carrots and tomatoes.
Prefer a pairing with a wine aged 2 to 4 years old.
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Cheeses
Vacherin fribourgeois Extra
Switzerland. Fribourg.
Pressed and uncooked cheese made from cow's milk.
Ripening : 3 months minimum.
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Cheeses
Vacherin fribourgeois Rustic
Switzerland. Fribourg.
Pressed and uncooked cheese made from cow's milk.
Ripening : 12 weeks minimum to 20-25 weeks.
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