Skip to main content

Food and wine pairing ideas

  • Français
  • English
  • Español

Food and wine pairing

Pommard

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.

Can be drunk from : 3 years.
Aging potential (estimation) : 5 to 10 years old.

This drink pairs well with 180 dishes:

Cheeses

Maroilles

Maroilles
France. Hauts-de-France. Aisne. Nord. Avesnois.
Soft-ripened cow's milk cheese with a washed rind.
Ripening : 35 days minimum.
Avoid red wine as the cheese ages.
> view all pairings

Pizza, Quiche, Tart, Pie

Meat pie

Meat pie
Prefer a pairing based on the stuffing.
Prefer a pairing with a wine aged 3 to 6 years old.
> view all pairings

Cheeses

Mont d'or

Mont d'or
France. Bourgogne-Franche-Comté. Doubs. Haut-Doubs.
Soft-ripened cheese made from raw cow's milk with a washed rind encircled with a strip of spruce bark.
Ripening : 21 days minimum.
Available from September 10 to May 10.
Prefer a pairing with a young, full-bodied wine, high in tannins.
> view all pairings

Cheeses

Morbier

Morbier
France. Bourgogne-Franche-Comté. Jura.
Pressed and uncooked cheese made from raw cow's milk with a washed rind and crossed in the center by a thin line of ash from ash tree.
Ripening : 45 days minimum.
> view all pairings

Cheeses

Oka ashed

Oka ashed
Canada. Quebec.
Pressed and uncooked cheese made from pasteurized cow's milk with a washed rind and crossed in the center by a thin line of ash from ash tree.
> view all pairings

Cheeses

Palet de Bourgogne

Palet de Bourgogne
France. Bourgogne-Franche-Comté.
Soft-ripened cheese made from pasteurized cow's milk with a marc de Bourgogne washed rind.
Ripening : 1 month minimum.
> view all pairings

Cheeses

Pavin

Pavin
France. Auvergne-Rhône-Alpes. Puy-de-Dôme.
Soft-ripened cheese made from pasteurized cow's milk with a orange-colored washed rind.
Ripening : 4 weeks.
> view all pairings

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.
> view all pairings