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Food and wine pairing ideas

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Food and wine pairing

Montagne Saint-Émilion

Photo de Brett Jordan (CC0 1.0) Unsplash.com
https://unsplash.com/fr/photos/gros-plan-dun-verre-de-vin--P-LrnOuuhY

Montagne Saint-Émilion

Still red wine(s)

Serve at 15-17°C or 59-63 °F.

Can be drunk from : 3 years.
Aging potential (estimation) : 5 to 10 years old.

This drink pairs well with 181 dishes:

Cold starters

Tuna tataki

Tuna tataki
Tataki : raw fish or raw meat cut into thin slices that are seared, then marinated in rice vinegar or mirin before being seasoned with a condiment (often ginger)
Pairing with a dominant Merlot grape.
Prefer a pairing with a young (1 to 2 years old) and low in tannins.
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Cheeses

Young Mimolette

Young Mimolette
France. Hauts-de-France. Nord. Pas-de-Calais.
Pressed and uncooked cheese made from cow's milk colored with annatto.
Ripening : 3 months.
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Main courses

Young wild boar daube

Young wild boar daube
Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.
Prefer a pairing with a wine aged 3 to 6 years old.
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