Food and wine pairing
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Minervois rouge
Still red wine(s)
Serve at 16-18°C or 61-64 °F.
Aging potential (estimation) : 3 to 10 years old.
Synonyms
- Minervois red wine
This drink pairs well with 303 dishes:
Beef
Roasted rib steak with chanterelles
Rib steak : rib of beef with bone attached.
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Beef
Roasted rib steak with fleur de sel
Rib steak : rib of beef with bone attached.
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Beef
Roasted rib steak with shallots
Rib steak : rib of beef with bone attached.
Prefer a pairing with a wine under 4 years old.
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Sheep and Goats
Roasted saddle of lamb in herbs crust
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
Prefer a pairing with a wine under 4 years old.
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Sheep and Goats
Roasted saddle of lamb with herbs
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
Prefer a pairing with a wine under 4 years old.
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Sheep and Goats
Roasted saddle of lamb with potatoes
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
Prefer a pairing with a wine under 4 years old.
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Sheep and Goats
Roasted shoulder of lamb
Prefer a pairing with a wine under 4 years old.
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Sheep and Goats
Roasted shoulder of lamb and mixed herbs
Prefer a pairing with a wine under 4 years old.
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Sheep and Goats
Roasted shoulder of lamb with provençal herbs
Prefer a pairing with a wine under 4 years old.
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Poultry
Roasted squab with black truffle juice
Truffle juice : juice obtained during the sterilization of the truffle.
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Main courses
Royal couscous
Couscous : steamed semolina served with meat stew (lamb, chicken, merguez) accompanied by a spicy broth. Pair the wine according to the hotness of the harissa spice.
Pair according to the hotness of the spices.
Prefer a pairing with a light wine low in tannins.
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Beef
Rump steak with peppercorn sauce
Peppercorn sauce : melted butter with shallots deglazed with Cognac, enhanced with crushed pepper, reduced veal stock, and heavy cream.
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Beef
Rump steak with poivrade sauce
Poivrade sauce : mirepoix (carrot, onion, celery) with butter, bacon bits, aromatics (bay leaf, thyme), white wine, vinegar, with a veal or game stock and black peppercorns.
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Furred game
Saddle of hare a la royale
A la royale : slow-cooked with red wine and Cognac and completely deboned.
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Furred game
Saddle of hare with poivrade sauce
Poivrade sauce : mirepoix (carrot, onion, celery) with butter, bacon bits, aromatics (bay leaf, thyme), white wine, vinegar, with a veal or game stock and black peppercorns.
Prefer a pairing with a wine under 4 years old.
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Cheeses
Salers
France. Auvergne-Rhône-Alpes. Cantal.
Raw cow's milk cheese with pressed uncooked paste.
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Poultry
Salmi of duckling
Duckling : young duck.
Salmis : game or poultry carcass reduction in spiced wine sauce.
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Poultry
Salt-crusted poultry
Salt crust : a cooking method in which food (vegetables, fish, or meat) is entirely covered with coarse salt to ensure even cooking.
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Main courses
Sausage rougaille
Rougaille : very spicy sauce or paste made of chopped fruits or vegetables with crushed ginger, sliced onions, and chili peppers.
Served chilled with the Carry.
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