Food and wine pairing
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Pécharmant
Still red wine(s)
Serve at 16-18°C or 61-64 °F.
Aging potential (estimation) : 7 to 12 years old.
This drink pairs well with 100 dishes:
Feathered game
Roast wood pigeon
Prefer a pairing with a wine aged 4 to 8 years old.
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Feathered game
Roast wood pigeon with porcini mushrooms
Prefer a pairing with a wine aged 4 to 8 years old.
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Beef
Roasted rib steak with hot andalouse sauce
Rib steak : rib of beef with bone attached.
Hot andalouse sauce : tomato velouté with garlic, parsley, and sweet pepper.
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Sheep and Goats
Saddle of lamb with pomegranate
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
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Cheeses
Saint-Winoc
France. Hauts-de-France. Nord. Pas-de-Calais.
Soft-ripened cheese made from whole raw cow's milk with a blond ale-washed rind.
Ripening : 5 to 6 weeks.
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Salads
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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Main courses
Sausage rougaille
Rougaille : very spicy sauce or paste made of chopped fruits or vegetables with crushed ginger, sliced onions, and chili peppers.
Served chilled with the Carry.
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Main courses
Shrimp jambalaya
United States. Louisiana. New Orleans.
Kind of paella with shrimp, rice and spicy.
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Main courses
Smoked sausage rougaille
Rougaille : very spicy sauce or paste made of chopped fruits or vegetables with crushed ginger, sliced onions, and chili peppers.
Served chilled with the Carry.
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