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:
Furred game
Sauteed young wild boar
Prefer a pairing with a wine under 4 years old.
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Cheeses
Schloss
United States. California.
Triple-cream soft-ripened cheese made from pasteurized cow's milk with orange washed rind, packed in a wooden box.
Ripening : 5 months.
Prefer a pairing with a young, fruity wine.
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Sheep and Goats
Shoulder of lamb à la boulangère
Boulangere : studded with garlic cloves.
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Miscellaneous
Smoked meat
Canada. Quebec. Montreal.
A rye bread sandwich with sweet mustard and many thin slices of stacked smoked beef.
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Main courses
Souvlaki
Cyprus. Greece.
Small pieces of meat (lamb, beef, mutton, pork, chicken) cut into cubes and marinated in lemon juice and olive oil with vegetables, aromatics (oregano, thyme), herbs, pepper and salt, then grilled on a spit or on a skewer.
Served in a plate or on pita bread.
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Poultry
Spatchcock squab
Spatchcock : bird prepared for grilling or roasting by removing the backbone and sternum and flattening it out before cooking.
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Poultry
Spatchcocked chicken with garlic and rosemary
Spatchcock : bird prepared for grilling or roasting by removing the backbone and sternum and flattening it out before cooking.
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Poultry
Spatchcocked chicken with herbes de Provence
Spatchcock : bird prepared for grilling or roasting by removing the backbone and sternum and flattening it out before cooking.
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Desserts and Sweet Courses
Spiced yule log with dried and candied fruits
Pair according to the hotness of the spices.
Prefer a pairing with a full-bodied red wine.
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Sheep and Goats
Spit-roasted knuckle of lamb
Knuckle of lamb : cut of meat located beneath the leg (gigot), surrounding the shinbone of the hind leg.
Prefer a pairing with a wine under 4 years old.
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Sheep and Goats
Spit-roasted leg of lamb
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Prefer a pairing with a wine under 4 years old.
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Sheep and Goats
Spit-roasted shoulder of lamb
Prefer a pairing with a wine under 4 years old.
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Beef
Steak au poivre
Beef flambéed with Cognac and served with a pepper sauce flavored with white wine, Marsala, or Port, and optionally accompanied by mustard.
Prefer a pairing with a full-bodied red wine.
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Beef
Steak au poivre vert
Green peppercorn sauce : melted butter with shallots deglazed with Cognac and reduced, then combined with pepper green, reduced veal stock and cream.
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Poultry
Stuffed goose neck
Prefer a pairing based on the stuffing.
Prefer a pairing with a wine under 4 years old.
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Beef
Sukalki
Basque Country.
Beef stew with potatoes and vegetables.
Prefer a pairing with a young, full-bodied wine, high in tannins.
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Poultry
Supreme of fattened chicken stuffed with black truffle and pommes mousseline
Poultry supreme : all the white meat from the breast and wings of poultry.
Potatoes mousseline : mashed potatoes mixed with egg yolks and whipped cream.
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Cheeses
Timanoix
France. Brittany. Morbihan.
Pressed and uncooked cheese made from pasteurized cow's milk and walnut liqueur washed rind.
Ripening : 2 to 3 weeks.
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Appetizers and Amuse-bouches
Tomato bruschetta
Grilled bread rubbed with garlic, drizzled with olive oil and salt, served with tomato and basil.
Prefer a pairing with a young, fruity wine.
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