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Food and wine pairing ideas

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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:

Main courses

Tartiflette

Tartiflette
Gratin dish made with cream, potatoes, cheese and bacon bits, baked with Reblochon cheese.
Prefer a pairing with a young wine.
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Beef

Tournedos Rossini

Tournedos Rossini
Rossini : piece of meat, cut into medallion (several centimeters thick) on a slice of bread golden-browned in butter, topped with a slice of seared foie gras and covered with three truffle slices. The sauce is prepared with the cooking juices deglazed with Madeira and added grated black truffle.
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Freshwater fish

Trout with red wine sauce

Trout with red wine sauce
Red wine sauce : a rich sauce made with veal stock and red wine, blended with butter, shallots, bay leaf, pepper, and thyme.
Prefer a pairing with a wine aged 3 to 6 years old.
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Veal

Veal roast Orloff

Veal roast Orloff
Orloff : cooked veal sliced and covered with a sauce Soubise mixed with chopped mushrooms and onion puree (no cheese in the recipe).
Served hot.
Prefer a pairing based on the stuffing.
Prefer a pairing with a wine aged 3 to 6 years old.
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