Food and wine pairing
Photo de Ruslan Sikunov (CC0 1.0) Unsplash.com
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Palette rouge
Still red wine(s)
Serve at 15-17°C or 59-63 °F.
Aging potential (estimation) : 10 to 15 years old.
Synonyms
- Palette red wine
This drink pairs well with 91 dishes:
Poultry
Roasted duckling with Rouen sauce
Duckling : young duck.
Rouen sauce : cider or full-bodied red wine reduced with shallots sweated in butter, combined with brown veal stock, parsley, salt, and pepper, and thickened with a purée of chicken liver.
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Sheep and Goats
Roasted kid goat
Prefer a pairing with a wine aged 3 to 10 years old.
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Sheep and Goats
Roasted kid goat with herbs
Prefer a pairing with a wine aged 3 to 10 years old.
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Sheep and Goats
Roasted provençal leg of lamb
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Provençal style : accompanied by sautéed tomatoes with parsley, garlic-infused olive oil, and bread.
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Furred game
Roasted venison with sauce poivrade
Poivrade sauce : mirepoix (carrot, onion, celery) with butter, bacon bits, aromatics (bay leaf, thyme), white wine, vinegar, with a veal or game stock and black peppercorns.
Prefer a pairing with a wine aged 3 to 10 years old.
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Sauces
Salmi sauce
Salmi sauce : Reduction of game or poultry carcasses in a spicy wine sauce.
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Sheep and Goats
Sauteed lamb
Prefer a pairing with a wine aged 3 to 10 years old.
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Sheep and Goats
Sauteed lamb with green olives
Prefer a pairing with a wine aged 3 to 10 years old.
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Cheeses
Soumaintrain
France. Bourgogne-Franche-Comté. Yonne.
Soft-ripened cow's milk cheese with a marc de Bourgogne washed rind, light yellow to ochre in color.
Ripening : 3 to 8 weeks.
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Mushrooms, Vegetables, Pasta and Rice
Stuffed cabbage
Stuffing made with beef or pork, seasoned with onions, tomatoes, rice, spices, etc., wrapped in one or more cabbage leaves, then boiled or steamed.
Generally eaten hot.
Prefer a regional pairing.
Prefer a pairing with a wine aged 3 to 10 years old.
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Poultry
Tandoori chicken
Tandoori : meat or fish marinated and coated in yogurt mixed with spices (garam masala, ginger, garlic, cumin, cayenne pepper).
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Mushrooms, Vegetables, Pasta and Rice
Vegetable tian
France. Provence-Alpes-Côte d’Azur.
Summer vegetables (tomato, zucchini, eggplant) placed on a bed of onions and slowly confit in the oven with olive oil and thyme.
Prefer a pairing with a wine aged 3 to 10 years old.
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Furred game
Venison fillet with poivrade sauce
Poivrade sauce : mirepoix (carrot, onion, celery) with butter, bacon bits, aromatics (bay leaf, thyme), white wine, vinegar, with a veal or game stock and black peppercorns.
Prefer a pairing with a wine aged 3 to 10 years old.
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Furred game
Wild boar civet
Prefer a pairing with a wine aged 3 to 10 years old.
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Feathered game
Woodstock of salmis
Salmis : game or poultry carcass reduction in spiced wine sauce.
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