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Food and wine pairing ideas

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Food and wine pairing

Pic Saint-Loup rouge

Photo de Quinn Dombrowski (CC BY-SA 2.0)
https://www.flickr.com/photos/quinnanya/4138223456/

Pic Saint-Loup 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

  • Pic Saint-Loup red wine

This drink pairs well with 57 dishes:

Sheep and Goats

Grilled saddle of lamb

Grilled saddle of lamb
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
Pairing with a blending wine from Grenache and Syrah.
Prefer a pairing with a wine of at least 4 years old.
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Main courses

Paella

Paella
Long saffron rice with olive oil accompanied by vegetables, meat and/or fish and shellfish cooked in a utensil called Paella.
Prefer a pairing with a wine low in tannins.
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Offal and tripe

Pieds paquets

Pieds paquets
France. Provence-Alpes-Côte d’Azur. Alpes-de-Haute-Provence. Sisteron. Bouches-du-Rhône. Marseille.
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.
Pairing with a dominant Syrah (shiraz) grape.
Prefer a pairing with a wine of at least 4 years old.
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Main courses

Pot roast

Pot roast
United States.
Dish made with a piece of beef slowly braised in liquid with vegetables such as carrots, celery, onions, and potatoes.
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Main courses

Pot-au-feu

Pot-au-feu
French beef stew with vegetables (carrot, turnip, leek, potato, celeriac, onion, , etc) and spices (bouquet garni and clove).
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