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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:

Cured Meats

Head cheese

Head cheese
Small pieces of pork meat (cheeks, snout, tongue, etc), usually cooked with small pieces of carrots, pickles, shallots or onion, seasoned with garlic, spices, parsley and molded in aspic.
Served cold.
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Cured Meats

Jésus de Lyon

Jésus de Lyon
France. Auvergne-Rhône-Alpes. Rhône. Lyon.
Dry sausage in a pear shape, rather long and wide (10 cm) made from pork meat and fat (shoulder, ham, loin, belly) salted and seasoned with garlic, nutmeg, black peppercorns, ground pepper, salt and red wine.
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Sheep and Goats

Lamb daube

Lamb daube
Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.
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Cheeses

Livarot

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

Maasdam

Maasdam
Netherlands. North Holland.
Pressed and uncooked cheese made from pasteurized cow's milk with waxed rind.
Ripening : 1 to 3 months.
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Pizza, Quiche, Tart, Pie

Meatball stew

Meatball stew
Canada. Quebec.
Meatballs (beef and pork) seasoned with spices such as cinnamon, cloves, and nutmeg, simmered in a thick sauce often with carrots, celery, and turnips.
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Cold starters

Meatloaf

Meatloaf
Ballotine : piece of meat, game, fish, or poultry that is deboned, rolled, stuffed, and tied, cooked in a casserole or set in jelly.
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Eggs

Oeufs en meurette

Oeufs en meurette
France. Bourgogne-Franche-Comté.
Poached eggs with red wine sauce, bacon lardons and onion compote.
Prefer a pairing with a wine aged 2 to 4 years old.
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Cheeses

Old Kentucky Tomme

Old Kentucky Tomme
United States. Indiana.
Pressed and uncooked cheese made from raw goat’s milk with a natural rind.
Ripening : 4 to 8 months.
Serve with the less mature cheeses.
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Main courses

Ossobuco

Ossobuco
Italy. Milan.
Specialty of braised veal shanks with vegetables, white wine and broth.
Usually garnished with gremolata and traditionally served with risotto alla milanese.
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