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Food and wine pairing ideas

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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:

Sauces

Charcutiere sauce

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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Sauces

Chasseur sauce

Chasseur sauce
Chasseur sauce : brown sauce made from veal (and sometimes beef) stock, white wine, and butter, enhanced with chopped shallots, sliced mushrooms, crushed tomatoes, and finely chopped parsley.
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Beef

Chateaubriand with béarnaise sauce

Chateaubriand with béarnaise sauce
Chateaubriand : cut of meat in the tenderloin filet with a thickness of 4 to 8 cm cut..
Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.
Prefer a pairing with a wine aged 4 to 8 years old.
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Cheeses

Checy

Checy
France. Centre-Val de Loire. Loiret.
Soft-ripened cheese made from whole cow’s milk with a natural rind.
Ripening : 3 weeks.
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Poultry

Chicken cacciatore

Chicken cacciatore
Chasseur sauce : brown sauce made from veal (and sometimes beef) stock, white wine, and butter, enhanced with chopped shallots, sliced mushrooms, crushed tomatoes, and finely chopped parsley.
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Main courses

Chicken couscous

Chicken couscous
Couscous : steamed wheat semolina served with fish, meat or vegetable stew accompanied by a spicy broth.
Pair according to the hotness of the spices.
Prefer a pairing with a wine with tannins.
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