Food and wine pairing
Photo de Peter Fritz Walter (CC BY-SA 2.0)
https://www.flickr.com/photos/sirius-c-publishing/12428039033/
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:
Cheeses
Castelmagno
Italy. Cuneo. Castelmagno, Pradleves and Monterosso Grana.
Pressed and cooked cheese made from whole buffalo’s milk with a washed rind, sometimes, a small amount of sheep's or goat's milk may be added.
Ripening : 2 to 5 months.
> view all pairings
Cheeses
Castelrosso
Italy. Lombardy. Piedmont.
Pressed and uncooked cheese made from pasteurized whole cow's milk cheese with a washed rind.
Ripening : 3 months.
Serve with the most mature cheeses.
> view all pairings
Sheep and Goats
Champvallon style Lamb chop
Champvallon : baked between two layers of potatoes with poultry broth.
> view all pairings
Cheeses
Chaource
France. Grand est. Aube.
Soft-ripened cheese made from whole cow’s milk with a bloomy rind.
Serve with the most mature cheeses.
> view all pairings
Beef
Chateaubriand
Chateaubriand : cut of meat in the tenderloin filet with a thickness of 4 to 8 cm cut.
> view all pairings
Beef
Chateaubriand Vert-pré
Chateaubriand : cut of meat in the tenderloin filet with a thickness of 4 to 8 cm cut..
Vert-pré : maitre d'hotel butter accompanied by watercress.
> view all pairings
Beef
Chateaubriand with béarnaise sauce
Chateaubriand : cut of meat in the tenderloin filet with a thickness of 4 to 8 cm cut..
Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.
> view all pairings
Cheeses
Checy
France. Centre-Val de Loire. Loiret.
Soft-ripened cheese made from whole cow’s milk with a natural rind.
Ripening : 3 weeks.
> view all pairings
Poultry
Chicken cacciatore
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
Poultry
Chicken with ivory sauce
Ivory sauce : supreme sauce (chicken velouté with cream) and meat glaze.
> view all pairings
Cured Meats
Cold cut buffet
Buffet : all the dishes of the meal are served on a table, and the guests help themselves.
> view all pairings
