Médoc rouge

Appetizers and Amuse-bouches

Petit pâté de Pézenas

Small cylindrical-shaped pâté en croûte in short crust pastry and stuffed with lamb meat seasoned with brown sugar and lemon.

Served hot or cold.

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Cheeses

Petit Saint-Nectaire

France. Auvergne-Rhône-Alpes. Pays des monts-Dore (Cantal, Puy de Dôme).

Pressed and uncooked cheese made from cow's milk.

Ripening : 21 days minimum.

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Feathered game

Pheasant in chartreuse of vegetables

Chartreuse : a dish cooked in a bain-marie, made of braised cabbage (or other vegetables) layered alternately with meat to create a contrast of colors.

Prefer a pairing with a wine aged 4 to 8 years old.

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Feathered game

Pheasant salmis

Salmis : game or poultry carcass reduction in spiced wine sauce.

Prefer a pairing with a wine aged 5 to 10 years old.

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Feathered game

Pheasant with Perigueux sauce

Perigueux sauce : reduction of white wine or Madeira with a blonde roux to which diced black truffles are added.

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Veal

Piccata : thin slices of meat, typically chicken or veal, lightly floured and browned, then sautéed in olive oil and served with a sauce made by deglazing the pan with white wine, combined with lemon juice, butter, parsley, and capers.

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Beef

Piece of beef with peppercorn sauce

Peppercorn sauce : melted butter with shallots deglazed with Cognac, enhanced with crushed pepper, reduced veal stock, and heavy cream.

Prefer a pairing with a wine aged 4 to 8 years old.

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Poultry

Pigeon and mallard salmis

Salmis : game or poultry carcass reduction in spiced wine sauce.

Prefer a pairing with a wine aged 5 to 10 years old.

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Poultry

Pigeon casserole

Prefer a pairing with a wine aged 4 to 8 years old.

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Poultry

Pigeon with peas

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Freshwater fish

Pike-perch with red butter sauce

Red butter sauce : shallots and red wine with butter.

Prefer a pairing with a young wine with a dominant Merlot grape.

Prefer a pairing with a wine aged 2 to 5 years old.

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Mushrooms, Vegetables, Pasta and Rice

Porcini mushroom fricassee

Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.

Prefer a pairing with a wine with tannins.

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Pork

Pork chop with charcutiere sauce

Charcutière sauce : reduction of shallots, white wine and vinegar deglazed with demi-glace (a rich brown stock-based sauce), finished with mustard and julienned pickles.

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Pork

Pork chop with Roquefort sauce

Roquefort sauce : Roquefort melted in milk with fresh cream.

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Pork

Pork fricassee

Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.

Prefer a pairing with a wine with tannins.

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Cured Meats

Pork liver pâté

Paté made with coarsely chopped ingredients like pork and flavored with herbs, spices, etc cooked in a terracotta container.

Served cold or at room temperature.

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Pork

Pork roast

Served hot.

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Pork

Pork roast with duchess potatoes

Duchess potatoes : purée of mashed potato and egg yolk baked until golden.

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Pork

Pork roast with mustard sauce

Mustard sauce : hollandaise sauce with mustard.

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Pork

Pork roast with prunes

Prefer a pairing with a wine aged 4 to 8 years old.

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Pork

Pork roast with Roquefort sauce

Roquefort sauce : Roquefort melted in milk with fresh cream.

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Pork

Pork roast with Stilton

Roast pork filled stuffed with Stilton cheese.

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Pork

Pork tenderloin with mustard sauce

Mustard sauce : hollandaise sauce with mustard.

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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.

Prefer a pairing with a wine with tannins.

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Food and wine pairing

Médoc rouge

Synonyms

This drink pairs well with 454 dishes:

Petit pâté de Pézenas

Petit Saint-Nectaire

Pheasant in chartreuse of vegetables

Pheasant salmis

Pheasant with Perigueux sauce

Piccata milanese

Piece of beef with peppercorn sauce

Pigeon and mallard salmis

Pigeon casserole

Pigeon with peas

Pike-perch with red butter sauce

Porcini mushroom fricassee

Pork chop with charcutiere sauce

Pork chop with Roquefort sauce

Pork fricassee

Pork liver pâté

Pork roast

Pork roast with duchess potatoes

Pork roast with mustard sauce

Pork roast with prunes

Pork roast with Roquefort sauce

Pork roast with Stilton

Pork tenderloin with mustard sauce

Pot roast