Food and wine pairing
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Saint-Émilion
Still red wine(s)
Serve at 16-18°C or 61-64 °F.
Aging potential (estimation) : 5 to 15 years old.
This drink pairs well with 494 dishes:
Mushrooms, Vegetables, Pasta and Rice
Stuffed eggplants
Prefer a pairing based on the stuffing.
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Sheep and Goats
Stuffed shoulder of lamb
Prefer a pairing based on the stuffing.
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Poultry
Supreme of guinea-fowl
Poultry supreme : all the white meat from the breast and wings of poultry.
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Beef
Tagliata
Italian cuisine.
Thin slices of grilled beef served with arugula salad, parmesan shavings and virgin sauce.
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Mushrooms, Vegetables, Pasta and Rice
Tagliatelle carbonara
Carbonara : pasta dish with eggs, cheese (pecorino romano or parmigiano reggiano), bacon (guanciale or pancetta), black pepper and sometimes cream.
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Mushrooms, Vegetables, Pasta and Rice
Tagliatelle with morel, button mushroom and cream
Prefer a pairing with a wine aged 3 to 5 years old.
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Appetizers and Amuse-bouches
Tastou
France. Occitania. Lot.
Slices of toasted bread rubbed with garlic and topped with black truffle slices, butter, oil, duck fat or goose fat, pepper and salt.
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Mushrooms, Vegetables, Pasta and Rice
Tomato soufflé with ham
Tomato soufflé : tomato stuffed with a mixture of beaten egg, Bechamel and cheese.
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Cheeses
Tomme de Savoie
France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie.
Pressed and uncooked cheese made from cow's milk with a grey washed rind.
Ripening : 70 days minimum.
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