Food and wine pairing
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.
Aging potential (estimation) : 20 to 50 years old and more for a 1855 classed growth.
This drink pairs well with 281 dishes:
Cheeses
Gubbeen Extra Mature
Ireland. Cork.
Soft-ripened cow's milk cheese with a washed rind.
Ripening : 2 months.
> view all pairings
Poultry
Guinea fowl with sweet spices
Sweet spices : star anise, cinnamon, cardamom, clove, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor, a warm or aromatic complexity, sometimes slightly spicy, but never harsh, burning, or strong.
> view all pairings
Sheep and Goats
Halicot of mutton
Mutton stew with turnips, onions and potatoes.
> view all pairings
Furred game
Hare saupiquet
Saupiquet sauce : spicy sauce made of berries, spices, herbs, onions and/or bay leaves mixed with liver and blood from game, bread, wine, vinegar.
Prefer a pairing with a wine over 10 years old.
> view all pairings
Furred game
Haunch of venison with huntsman sauce
Haunch : leg.
Huntsman sauce : poivrade sauce thickened with cream, blood, and redcurrant jelly.
> view all pairings
Cheeses
La Bouille
France. Normandy. Seine-Maritime. La Bouille.
Double cream soft-ripened cheese made from cow's milk with a bloomy rind.
> view all pairings
Offal and tripe
Lamb kidneys and red wine
Kidneys pan-fried in oil and braised in wine.
> view all pairings
Sheep and Goats
Lamb navarin
Navarin : stew.
Prefer a pairing with a wine aged 7 to 20 years old.
> view all pairings
Sheep and Goats
Lamb navarin with spring vegetables
Navarin : stew.
Spring vegetables : vegetables harvested before reaching full maturity.
> view all pairings
Salads
Landaise salad
France. Nouvelle-Aquitaine. Landes.
Mixed salad made with asparagus, foie gras, duck gizzards, cured ham, smoked duck breast, corn, frisée lettuce, pine nuts, and tomatoes.
> view all pairings
Cheeses
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.
> view all pairings
Sheep and Goats
Leg of lamb and polenta
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
> view all pairings
Sheep and Goats
Leg of lamb en croûte
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
> view all pairings
Sheep and Goats
Leg of lamb with flageolets beans
Leg of lamb : Cut of meat consisting of the saddle and the leg.
One thigh is called Chump.
> view all pairings
Cheeses
Livarot
France. Normandy.
Soft-ripened cheese made from cow's milk with a washed rind orange-colored and square shape.
> view all pairings
Sauces
Madeira sauce
Madeira sauce : demi-glace (reduced brown stock) with Madeira.
> view all pairings
Cheeses
Mature Edam
Netherlands.
Pressed and uncooked cheese made from pasteurized cow's milk.
Ripening : 9 to 12 months.
> view all pairings