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Food and wine pairing ideas

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Food and wine pairing

Pécharmant

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Pécharmant

Still red wine(s)

Serve at 16-18°C or 61-64 °F.

Can be drunk from : 4 years.
Aging potential (estimation) : 7 to 12 years old.

This drink pairs well with 100 dishes:

Consommés, Broths and Soups

Garbure

Garbure
France. Nouvelle-Aquitaine. Gascony.
Cab­bage soup with vegetables (broad beans, potatoes, turnip, green peas, onion, garlic, carrot, celeriac, etc) and typically meat pieces, often confit (duck, pork, goose giblets, pork shank, cured ham, sausage, etc).
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Cheeses

Gubbeen

Gubbeen
Ireland. Cork.
Soft-ripened cheese made from pasteurized cow's milk with a white to orange washed rind.
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Furred game

Hare à la Cuillère with grilled bacon and chasseur sauce

Hare à la Cuillère with grilled bacon and chasseur sauce
A la cuillère : meat slow-cooked in a casserole dish (4 to 8 hours at 160°C), hollowed out and stuffed, then gratinéed before serving.
Chasseur sauce : brown sauce made from veal (and sometimes beef) stock, white wine, and butter, enhanced with chopped shallots, sliced mushrooms, crushed tomatoes, and finely chopped parsley.
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Cheeses

Hooligan

Hooligan
United States. Connecticut.
Soft-ripened cheese made from raw cow's milk cheese with an orange-colored washed-rind.
Ripening : 2 months.
Red wine for fans.
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