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:
Cured Meats
Duck pâté with foie gras and porcini mushrooms
Served cold or at room temperature.
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Cured Meats
Duck pâté with porcini mushrooms
Served cold or at room temperature.
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Cheeses
Écume De Wimereux
France. Hauts-de-France. Pas de Calais.
Double cream soft-ripened cheese made from raw cow's milk with a bloomy rind.
Ripening : 2 to 3 weeks.
Serve with the most mature cheeses.
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Cheeses
Edam
Netherlands.
Pressed and uncooked cheese made from pasteurized cow's milk.
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Cheeses
Edam demi-étuvé
Netherlands.
Pressed and uncooked cheese made from pasteurized cow's milk.
Ripening : 3 to 4 months.
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Main courses
Eel matelote
Matelote : red wine reduction with fish stock and mushrooms.
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Mushrooms, Vegetables, Pasta and Rice
Endive and ham gratin
Prefer a pairing with a wine aged 3 to 6 years old.
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Mushrooms, Vegetables, Pasta and Rice
Endive gratin
Prefer a pairing with a wine aged 3 to 6 years old.
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Cheeses
Epoisses
France. Bourgogne-Franche-Comté.
Soft-ripened cheese made from raw cow's milk with a marc de Bourgogne washed rind.
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Poultry
Fattened chicken with ivory sauce
Ivory sauce : supreme sauce (chicken velouté with cream) and meat glaze.
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Mushrooms, Vegetables, Pasta and Rice
Fettucine Alfredo with porcini mushrooms
Fetuccine Alfredo : Pasta dish made with long pasta mixed with butter and Parmesan cheese.
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Sauces
Financiere sauce
Financiere sauce : Demi-glace (a reduced sauce made from brown stock, usually veal and sometimes beef) enhanced with Madeira and truffle essence.
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Cheeses
Fresh Écume De Wimereux
France. Hauts-de-France. Pas de Calais.
Double cream soft-ripened cheese made from raw cow's milk with a bloomy rind.
Ripening : 1 week.
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