Food and wine pairing
Photo de Carol VanHook (CC BY-SA 2.0)
https://www.flickr.com/photos/librariesrock/50853077957/
Pommard
Still red wine(s)
Serve at 14-16°C or 57-61 °F.
Aging potential (estimation) : 5 to 10 years old.
This drink pairs well with 180 dishes:
Cheeses
Gubbeen
Ireland. Cork.
Soft-ripened cheese made from pasteurized cow's milk with a white to orange washed rind.
> view all pairings
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
Beef
Hanger steak with shallots
Prefer a pairing based on the stuffing.
Prefer a pairing with a wine aged 3 to 6 years old.
> view all pairings
Furred game
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.
> view all pairings
Furred game
Hare à la royale
A la royale : slow-cooked with red wine and Cognac and completely deboned.
> view all pairings
Cured Meats
Hare pâté
Served cold or at room temperature.
Prefer a pairing with a wine of at least 6 years old.
> view all pairings
Furred game
Hare salmis
Salmis : game or poultry carcass reduction in spiced wine sauce.
> 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
Furred game
Haunch of wild boar with huntsman sauce
Haunch : leg.
Huntsman sauce : poivrade sauce thickened with cream, blood, and redcurrant jelly.
> view all pairings
Furred game
Jugged hare a la royale
Civet cooked in red wine sauce with garlic and shallots, then thickened with blood.
> view all pairings
Furred game
Jugged hare Saint-Hubert
Sautéed hare flambéed with Cognac, marinated in red wine with button mushrooms.
> view all pairings
Sheep and Goats
Lamb navarin
Navarin : stew.
Prefer a pairing with a wine aged 3 to 6 years old.
> view all pairings
Cheeses
Langres
France. Grand Est. Haute-Marne. Vosges. Bourgogne-Franche-Comté. Côte-d'Or.
Soft-ripened cow's milk cheese with a washed rind.
Ripening : 15 to 18 days.
> 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 confit with sweet garlic
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
Cheeses
L’amour de Nuits
France. Bourgogne-Franche-Comté.
Soft-ripened cow's milk cheese with a bloomy rind.
> view all pairings