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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:

Cheeses

Old Mimolette

Old Mimolette
France. Hauts-de-France. Nord. Pas-de-Calais.
Pressed and uncooked cheese made from cow's milk colored with annatto.
Ripening : 12 to 18 months.
Prefer a pairing with a wine of at least 5 years old.
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Cheeses

Olivet cendré

Olivet cendré
France. Centre-Val de Loire. Loiret. Olivet.
Soft-ripened cheese made from pasteurized cow’s milk with a natural rind coated in charcoal ash.
Ripening : 4 weeks.
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Pork

Parsley ham

Parsley ham
Ham sliced into cubes, cooked in a Burgundy white wine broth with mustard and wine vinegar, enveloped in a parsley gelée and flavored (with onion, shallot, thyme, bay leaf, garlic, etc).
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Cheeses

Paški sir

Paški sir
Croatia. Pag.
Pressed and uncooked cheese made from pasteurized sheep's milk with a natural rind.
Ripening : 4 months minimum.
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Beef

Pastel de papa

Pastel de papa
Argentina.
A dish consisting of a layer of seasoned ground beef (onion, bell pepper, tomato) covered with a layer of mashed potatoes and the whole is usually topped with grated cheese and baked until golden.
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Cheeses

Pont-l'Evêque

Pont-l'Evêque
France. Normandy.
Soft-ripened cheese made from cow's milk with a white to orange washed rind and square shape.
Prefer a pairing with a wine aged 2 to 5 years old.
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Cheeses

Port Salut

Port Salut
France. Pays de la Loire. Mayenne.
Pressed and uncooked cheese made from pasteurized cow's milk.
Prefer a pairing with a wine aged 2 to 5 years old.
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Main courses

Pot roast

Pot roast
United States.
Dish made with a piece of beef slowly braised in liquid with vegetables such as carrots, celery, onions, and potatoes.
Prefer a pairing with a developed wine.
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Main courses

Pot-au-feu

Pot-au-feu
French beef stew with vegetables (carrot, turnip, leek, potato, celeriac, onion, , etc) and spices (bouquet garni and clove).
Prefer a pairing with a developed wine.
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Main courses

Potée

Potée
Mixture of meat or sausage, vegetables and baked potatoes in broth cooked several hours in an earthenware pot.
Prefer a pairing with a wine aged 2 to 5 years old.
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Main courses

Poutine

Poutine
Canada. Quebec.
French fries and fresh cheddar cheese curds topped with brown gravy.
Demi-glace (brown sauce) : reduced sauce made from brown stock and tomato purée.
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