Skip to main content

Food and wine pairing ideas

  • Français
  • English
  • Español

Food and wine pairing

Médoc rouge

Photo de Brett Jordan (CC BY 2.0)
https://www.flickr.com/photos/x1brett/53927397135/

Médoc rouge

Still red wine(s)

Serve at 15-17°C or 59-63 °F.

Can be drunk from : 2 years.
Aging potential (estimation) : 5 to 15 years old.

Synonyms

  • Médoc red wine

This drink pairs well with 454 dishes:

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.
> view all pairings

Eggs

Oeufs en meurette

Oeufs en meurette
France. Bourgogne-Franche-Comté.
Poached eggs with red wine sauce, bacon lardons and onion compote.
Prefer a pairing with a young wine (2-4 years).
> view all pairings

Cheeses

Old Mimolette

Old Mimolette
France. Hauts-de-France. Nord. Pas-de-Calais.
Pressed and uncooked cheese made from cow's milk colored with annatto.
Ripening : 12 to 18 months.
Prefer a pairing with a wine aged 5 to 10 years old.
> view all pairings

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.
> view all pairings

Cheeses

Paški sir

Paški sir
Croatia. Pag.
Pressed and uncooked cheese made from pasteurized sheep's milk with a natural rind.
Ripening : 4 months minimum.
> view all pairings

Cheeses

Pavin

Pavin
France. Auvergne-Rhône-Alpes. Puy-de-Dôme.
Soft-ripened cheese made from pasteurized cow's milk with a orange-colored washed rind.
Ripening : 4 weeks.
Prefer a pairing with a wine of at least 5 years old.
> view all pairings

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.
> view all pairings