Food and wine pairing

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Orléans rouge

Still red wine(s)

Serve at 12-14°C or 54-57 °F.

Can be drunk as soon as it is marketed.

Aging potential (estimation) : 2 to 4 years old.

Synonyms

Orléans red wine

This drink pairs well with 6 dishes:

Cured Meats

Andouille de Jargeau

France. Centre-Val de Loire. Loiret. Jargeau.

Pork sausage using at least 60% pork meat and pork belly.

Served cold as first course.

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Cured Meats

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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Pork

Cheek and pigtail stew

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Cheeses

Frinault

France. Centre-Val de Loire. Loiret. Orléans.

Soft-ripened cheese made from pasteurized whole cow's milk with a natural rind.

Ripening : 2 weeks.

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Pork

Peking jambonneau with spices

Jambonneau : small ham or boneless shank.

Can be breaded and eaten cold with a salad.

To glaze : to spread honey over the skin of an animal before cooking in order to achieve a crispy and sweet texture with a shiny appearance.

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Pork

Peking knuckle of pork with spices

To glaze : to spread honey over the skin of an animal before cooking in order to achieve a crispy and sweet texture with a shiny appearance.

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