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Food and wine pairing ideas

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Food and wine pairing

Morgon

Photo de Robert Arnar (CC0 1.0) Unsplash.com
https://unsplash.com/fr/photos/une-personne-versant-un-verre-de-vin-dans-un-verre-a-vin-wFLGblDwkkc

Morgon

Still red wine(s)

Serve at 14-16°C or 57-61 °F.

Can be drunk from : 2 years.
Aging potential (estimation) : 5 to 10 years old.

This drink pairs well with 266 dishes:

Sauces

Brown sauce

Brown sauce
Brown sauce : reduced brown stock and tomato concentrate or brown roux with added butter, onion and bacon, flavored with bouquet garni.
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Cured Meats

Caillette

Caillette
France. Auvergne-Rhône-Alpes. Ardèche.
Type of pâté made with pork meat, Swiss chard, spinach or salad greens, chopped herbs and wrapped in pig's caul fat. It may also contain garlic, alcohol, spices, egg, chestnuts, nuts…
Served hot or cold.
Prefer a regional pairing.
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Cured Meats

Caillette with herbs

Caillette with herbs
France. Auvergne-Rhône-Alpes. Ardèche.
Type of pâté made with pork meat, Swiss chard, spinach or salad greens, chopped herbs and wrapped in pig's caul fat. It may also contain garlic, alcohol, spices, egg, chestnuts, nuts…
Served hot or cold.
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Cheeses

Camembert

Camembert
France. Normandy.
Soft-ripened cow's milk cheese with bloomy rind.
Prefer a pairing with a young wine, low in tannins.
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Sauces

Caper sauce

Caper sauce
Caper sauce : creamy white sauce with egg yolks, lemon juice and capers Cream and egg yolk sauce with lemon and capers.
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Cold starters

Cervelle de canut

Cervelle de canut
France. Auvergne-Rhône-Alpes. Rhône. Lyon.
Cottage cheese beaten with fresh cream and seasonings (chives, shallot, parsley).
Dish usually served with toasted bread, steamed potatoes, or used to dress a salad.
Prefer a pairing with a wine aged 2 to 5 years old.
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Cold starters

Chicken aspic

Chicken aspic
Aspic : a cold dish in which the ingredients (vegetables, fruits, eggs, fish, meat, and/or poultry) are encased in a jelly made from stock or consommé.
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