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Food and wine pairing ideas

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Food and wine pairing

Moulin-à-Vent

Photo de kk leung (CC0 1.0) Unsplash.com
https://unsplash.com/fr/photos/un-groupe-de-verres-a-vin-contenant-du-vin-rouge-ZMO3hqE9TOc

Moulin-à-Vent

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 165 dishes:

Cheeses

Brie

Brie
France. Île-de-France. Seine-et-Marne. Brie.
Soft-ripened cow's milk cheese with a bloomy rind.
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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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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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Cheeses

Chevrotin

Chevrotin
France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie.
Pressed and uncooked cheese made from raw goat’s milk with a natural rind.
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Cured Meats

Country style terrine

Country style terrine
Pâté made with coarsely chopped ingredients such as pork, flavored with herbs and spices, and cooked in a terracotta dish.
Served cold or at room temperature.
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