Food and wine pairing
Photo de Sylvain Torchet (CC BY 2.0)
https://www.flickr.com/photos/135631483@N07/54208035618/
Moulis
Still red wine(s)
Serve at 15-17°C or 59-63 °F.
Aging potential (estimation) : 8 to 15 years old.
This drink pairs well with 166 dishes:
Veal
Pozharsky veal cutlet
Pojarski : meatball with breadcrumbs, cream, and eggs, pan-fried until golden.
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Pizza, Quiche, Tart, Pie
Quiche lorraine
Shortcrust pastry topped with a mixture of eggs and cream blended with bacon bits.
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Desserts and Sweet Courses
Red wine poached pear
Prefer a pairing with a wine aged 5 to 10 years old.
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Beef
Rib steak in a salt crust
Rib steak : rib of beef with bone attached.
Salt crust : a cooking method in which food (vegetables, fish, or meat) is entirely covered with coarse salt to ensure even cooking.
Prefer a pairing with a wine aged 5 to 10 years old.
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Beef
Rib steak over vine shoots
Rib steak : rib of beef with bone attached.
Prefer a pairing with a wine of at least 5 years old.
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Beef
Rib steak with coarse salt
Rib steak : rib of beef with bone attached.
Prefer a pairing with a wine of at least 5 years old.
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Beef
Rib steak with coarse salt and bone marrow
Rib steak : rib of beef with bone attached.
Prefer a pairing with a wine of at least 5 years old.
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Beef
Roast beef with bone marrow
Prefer a pairing with a wine aged 5 to 10 years old.
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Beef
Roast beef with peppercorn sauce
Peppercorn sauce : melted butter with shallots deglazed with Cognac, enhanced with crushed pepper, reduced veal stock, and heavy cream.
Prefer a pairing with a wine aged 5 to 10 years old.
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Beef
Roast beef with porcini mushrooms
Prefer a pairing with a wine of at least 5 years old.
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Sheep and Goats
Roast Pauillac lamb
Lamb under 11 weeks and between 11 and 15 kilos.
Prefer a pairing with a wine aged 5 to 10 years old.
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Beef
Roast rib steak
Rib steak : rib of beef with bone attached.
Prefer a pairing with a wine of at least 5 years old.
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Beef
Roasted beef cut with pepper sauce
Peppercorn sauce : melted butter with shallots deglazed with Cognac, enhanced with crushed pepper, reduced veal stock, and heavy cream.
Prefer a pairing with a wine aged 5 to 10 years old.
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