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Food and wine pairing ideas

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Food and wine pairing

Margaux

Photo de Tony Chen (CC0 1.0) Unsplash.com
https://unsplash.com/fr/photos/un-verre-de-vin-rouge-sur-fond-blanc-XuWYQfKj9Kc

Margaux

Still red wine(s)

Serve at 16-18°C or 61-64 °F.

Can be drunk from : 5 years.
Aging potential (estimation) : 10 to 30 years old.

This drink pairs well with 231 dishes:

Appetizers and Amuse-bouches

Tastou

Tastou
France. Occitania. Lot.
Slices of toasted bread rubbed with garlic and topped with black truffle slices, butter, oil, duck fat or goose fat, pepper and salt.
Prefer a pairing with a wine aged 6 to 20 years old.
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Beef

Tournedos Rossini

Tournedos Rossini
Rossini : piece of meat, cut into medallion (several centimeters thick) on a slice of bread golden-browned in butter, topped with a slice of seared foie gras and covered with three truffle slices. The sauce is prepared with the cooking juices deglazed with Madeira and added grated black truffle.
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Cheeses

Trillium

Trillium
United States. Indiana.
Triple-cream soft-ripened cheese made from pasteurized cow's milk with a bloomy rind.
Prefer a pairing with a fruity wine with soft tannins.
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