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Food and wine pairing ideas

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Food and wine pairing

Patrimonio rouge

Photo de Laura Piva (CC0 1.0) Unsplash.com
https://unsplash.com/fr/photos/femme-en-debardeur-blanc-tenant-un-verre-de-vin-bno47QQs-H8

Patrimonio rouge

Still red wine(s)

Serve at 16-18°C or 61-64 °F.

Can be drunk from : 1 year.
Aging potential (estimation) : 4 to 8 years old.

Synonyms

  • Patrimonio red wine

This drink pairs well with 116 dishes:

Cheeses

Langres

Langres
France. Grand Est. Haute-Marne. Vosges. Bourgogne-Franche-Comté. Côte-d'Or.
Soft-ripened cow's milk cheese with a washed rind.
Ripening : 15 to 18 days.
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Cheeses

Le Trou du Cru

Le Trou du Cru
France. Bourgogne-Franche-Comté. Côte d'Or.
Soft-ripened cheese made from pasteurized cow's milk with a marc de Bourgogne washed rind.
Ripening : 3 weeks.
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Cured Meats

Lonzu

Lonzu
France. Corsica.
Salted charcuterie, washed with wine before being dried and peppered, then smoked.
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Sauces

Mole chicken

Mole chicken
Mole : sauce made with peanuts, cocoa, chili, sesame, tomato and thickened with corn dough, bread, or tortilla (fried and crumbled).
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Sheep and Goats

Mutton daube

Mutton daube
Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.
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Main courses

Ossobuco

Ossobuco
Italy. Milan.
Specialty of braised veal shanks with vegetables, white wine and broth.
Usually garnished with gremolata and traditionally served with risotto alla milanese.
Prefer a pairing with a wine aged 3 to 4 years old.
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Cheeses

Palet de Bourgogne

Palet de Bourgogne
France. Bourgogne-Franche-Comté.
Soft-ripened cheese made from pasteurized cow's milk with a marc de Bourgogne washed rind.
Ripening : 1 month minimum.
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Sauces

Pebronata

Pebronata
France. Corsica.
Red wine sauce made with peppers and tomato.
Prefer a pairing with a wine aged 2 to 6 years old.
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Poultry

Peking duck

Peking duck
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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Sauces

Poivrade sauce

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.
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Sheep and Goats

Provençal leg of lamb

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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Offal and tripe

Provençal pieds paquets

Provençal pieds paquets
France. Provence-Alpes-Côte d’Azur. Alpes-de-Haute-Provence. Sisteron. Bouches-du-Rhône. Marseille.
Traditional dish made with sheep’s feet and stuffed tripe, filled with pork belly or salted pork, slowly simmered in a white wine and tomato sauce.
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