Food and wine pairing
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Saint-Chinian rouge
Still red wine(s)
Serve at 15-17°C or 59-63 °F.
Aging potential (estimation) : 2 to 8 years old.
Synonyms
- Saint-Chinian red wine
This drink pairs well with 276 dishes:
Beef
Roasted rib steak with fleur de sel
Rib steak : rib of beef with bone attached.
Prefer a pairing with a wine from a shale soil.
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Beef
Roasted rib steak with shallots
Rib steak : rib of beef with bone attached.
Prefer a pairing with a wine under 3 years old.
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Sheep and Goats
Roasted saddle of lamb in herbs crust
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
Prefer a pairing with a wine under 3 years old.
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Sheep and Goats
Roasted saddle of lamb with herbs
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
Prefer a pairing with a wine under 3 years old.
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Sheep and Goats
Roasted saddle of lamb with potatoes
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
Prefer a pairing with a wine under 3 years old.
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Sheep and Goats
Roasted shoulder of lamb
Prefer a pairing with a wine under 3 years old.
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Sheep and Goats
Roasted shoulder of lamb and mixed herbs
Prefer a pairing with a wine under 3 years old.
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Sheep and Goats
Roasted shoulder of lamb with provençal herbs
Prefer a pairing with a wine under 3 years old.
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Furred game
Roasted venison with huntsman sauce
Huntsman sauce : poivrade sauce thickened with cream, blood, and redcurrant jelly.
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Beef
Rump steak with peppercorn sauce
Peppercorn sauce : melted butter with shallots deglazed with Cognac, enhanced with crushed pepper, reduced veal stock, and heavy cream.
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Beef
Rump steak with poivrade sauce
Poivrade sauce : mirepoix (carrot, onion, celery) with butter, bacon bits, aromatics (bay leaf, thyme), white wine, vinegar, with a veal or game stock and black peppercorns.
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Furred game
Saddle of hare with poivrade sauce
Poivrade sauce : mirepoix (carrot, onion, celery) with butter, bacon bits, aromatics (bay leaf, thyme), white wine, vinegar, with a veal or game stock and black peppercorns.
Prefer a pairing with a wine under 3 years old.
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Cheeses
Saint-Marcellin
France. Auvergne-Rhône-Alpes. Drôme. Isère. Savoie.
Soft-ripened cow's milk cheese with a bloomy rind.
Serve with the less mature cheeses.
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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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Poultry
Salmi of duckling
Duckling : young duck.
Salmis : game or poultry carcass reduction in spiced wine sauce.
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