Food and wine pairing
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.
Aging potential (estimation) : 5 to 10 years old.
This drink pairs well with 165 dishes:
Pizza, Quiche, Tart, Pie
Sea-pie
Canada. Quebec.
Meat pie with layers of pastry and assorted meats (beef, chicken, hare, moose, partridge, pork and veal or a simpler combination of these meats).
> view all pairings
Sheep and Goats
Shoulder of lamb à la boulangère
Boulangere : studded with garlic cloves.
> view all pairings
Cheeses
St. Albans
United States. Vermont.
Soft-ripened cow's pasteurized milk cheese with bloomy rind.
> view all pairings
Cheeses
St. Malachi
United States. Pennsylvania.
Pressed cheese made from pasteurized cow’s milk with a washed rind.
Ripening : 3 months minimum.
> view all pairings
Beef
Steak tartare
Minced meat served raw with capers, chives, gherkins, onions, chopped parsley, and a raw egg yolk.
> view all pairings
Poultry
Stuffed capon with black truffle
Prefer a pairing with a wine aged 2 to 5 years old.
> view all pairings
Main courses
Tablier de sapeur
France. Auvergne-Rhône-Alpes. Rhône. Lyon.
Beef tripe cooked in broth and marinated in white wine, then cut into triangles, breaded, and fried.
Dish usually served with steamed potatoes and mayonnaise, gribiche sauce or tartar sauce.
Prefer a pairing with the sauce.
> view all pairings
Main courses
Tablier de sapeur with tartare sauce
France. Auvergne-Rhône-Alpes. Rhône. Lyon.
Tartar sauce : mayonnaise with capers, chives, pickles and chopped parsley.
Dish usually served with steamed potatoes.
> view all pairings
Sauces
Tartar sauce
Tartar sauce : mayonnaise with capers, chives, pickles and chopped parsley.
> view all pairings
Cheeses
Thomasville tomme
United States. Georgia.
Pressed and uncooked cheese made from raw cow's milk with a natural rind.
> view all pairings
Cheeses
Tilsit
Germany.
Pasteurized cow's milk cheese with cooked pressed paste and washed rind.
Ripening : at least 2 months.
> view all pairings
Cheeses
Tomme crayeuse
France. Auvergne-Rhône-Alpes. Haute-Savoie. Annecy.
Pressed and uncooked cheese made from pasteurized cow's milk with a bloomy rind.
Ripening : 2 months minimum.
> view all pairings
Poultry
Turkey with chestnut
Prefer a pairing with a wine aged 2 to 5 years old.
> view all pairings
Pizza, Quiche, Tart, Pie
Vegetables quiche
Quiche : shortcrust pastry topped with a mixture of eggs and cream combined with seafood, vegetables, meat, and/or cheese.
Served hot or cold.
> view all pairings
