Food and wine pairing
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Moulin-à-Vent
Still red wine(s)
Serve at 14-16°C or 57-61 °F.
Aging potential (estimation) : 5 to 10 years old.
This drink pairs well with 165 dishes:
Feathered game
Roast quail with black and white grapes
Prefer a pairing with a wine aged 2 to 5 years old.
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Rabbit
Roast rabbit with mustard sauce
Mustard sauce : hollandaise sauce with mustard.
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Poultry
Roasted capon en demi-deuil
Demi-deuil : slices of truffle inserted between skin and flesh to infuse the aroma.
Prefer a pairing with a wine aged 2 to 5 years old.
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Poultry
Roasted duck with cherries
Prefer a pairing with a wine aged 2 to 5 years old.
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Sheep and Goats
Roasted leg of lamb
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
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Feathered game
Roasted pheasant
Prefer a pairing with a wine aged 2 to 5 years old.
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Sheep and Goats
Roasted rack of lamb with herbs
Prefer a pairing with a wine aged 2 to 5 years old.
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Beef
Roasted rib steak with fleur de sel
Rib steak : rib of beef with bone attached.
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Beef
Roasted rib steak with red wine sauce
Rib steak : rib of beef with bone attached.
Red wine sauce : a rich sauce made with veal stock and red wine, blended with butter, shallots, bay leaf, pepper, and thyme.
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Cured Meats
Rosette de Lyon
France. Auvergne-Rhône-Alpes. Rhône. Lyon.
Dry sausage weighing between 550 and 700 grams, about 40 cm long, and containing no more than 15 to 20% fat.
It is made from a blend of high-quality pork cuts (shoulder, ham, loin, belly) and bardière (fatback), finely chopped, salted, and seasoned with salt, black pepper, garlic, regional red wine, lactic ferments, and sometimes nutmeg or mace. After being tied and cured with saltpeter, it is aged for at least 50 days.
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Cheeses
Roth Private Reserve
United States. Wisconsin.
Pressed and cooked cheese made from raw cow's milk with a washed rind.
Ripening : over 6 months.
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Cured Meats
Sabodet
Cooking sausage made from pork head, tongue, and fat.
Serve hot with potatoes, cabbage, beans, or lentils.
Serve cold, after cooking, with a salad.
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Cheeses
Saint-Marcellin
France. Auvergne-Rhône-Alpes. Drôme. Isère. Savoie.
Soft-ripened cow's milk cheese with a bloomy rind.
Serve with the less mature cheeses.
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Cheeses
Saint-Paulin
Canada. France.
Pressed and uncooked cheese made from cow's milk.
Prefer a pairing with a wine aged 2 to 5 years old.
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