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Food and wine pairing ideas

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Food and wine pairing

Pauillac

Photo de Mario Amé (CC0 1.0) Unsplash.com
https://unsplash.com/fr/photos/un-homme-tenant-un-verre-de-vin-rouge-0PCPv3QlKRQ

Pauillac

Still red wine(s)

Serve at 16-18°C or 61-64 °F.

Can be drunk from : 7 years.
Aging potential (estimation) : 20 to 50 years old and more for a 1855 classed growth.

This drink pairs well with 281 dishes:

Salads

Salade périgourdine

Salade périgourdine
France. Nouvelle-Aquitaine. Dordogne (Périgord).
Mixed salad made with croutons, confit or dried duck gizzards, duck breast, walnuts, leafy greens, and tomatoes.
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Cheeses

Savaron

Savaron
France. Auvergne-Rhône-Alpes. Auvergne.
Pressed and uncooked cheese made from cow's milk with a washed rind.
Similar to Saint-Nectaire but produced outside the designated appellation area.
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Sheep and Goats

Seven hour braised leg of lamb with sweet potatoes

Seven hour braised leg of lamb with sweet potatoes
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid while avoiding any evaporation, over low heat and covered.
Seven hours : slow-cooked in wine with garlic and herbs until the meat falls off the bone.
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Sheep and Goats

Seven hour leg of lamb

Seven hour leg of lamb
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Seven hours : slow-cooked in wine with garlic and herbs until the meat falls off the bone.
> view all pairings