Skip to main content

Food and wine pairing ideas

  • Français
  • English
  • Español

Food and wine pairing

Saint-Joseph rouge

Photo de Your Travel to Spain (CC BY 2.0)
https://www.flickr.com/photos/madridsensations/7831635058/

Saint-Joseph rouge

Still red wine(s)

Serve at 16-18°C or 61-64 °F.

Can be drunk from : 1 year.
Aging potential (estimation) : 3 to 10 years old.

Synonyms

  • Saint-Joseph red wine

This drink pairs well with 250 dishes:

Cheeses

Savaron

Savaron
France. Auvergne-Rhône-Alpes. Auvergne.
Pressed and uncooked cheese made from cow's milk with a washed rind.
Similar to Saint-Nectaire but produced outside the designated appellation area.
> view all pairings

Cheeses

Schloss

Schloss
United States. California.
Triple-cream soft-ripened cheese made from pasteurized cow's milk with orange washed rind, packed in a wooden box.
Ripening : 5 months.
> view all pairings

Sheep and Goats

Seven hour leg of lamb

Seven hour leg of lamb
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Seven hours : slow-cooked in wine with garlic and herbs until the meat falls off the bone.
Prefer a pairing with a wine aged 1 to 4 years old.
> view all pairings

Sheep and Goats

Seven-hour lamb

Seven-hour lamb
Seven hours : slow-cooked in wine with garlic and herbs until the meat falls off the bone.
Prefer a pairing with a wine aged 1 to 4 years old.
> view all pairings

Sheep and Goats

Spicy lamb with sweet spices

Spicy lamb with sweet spices
Sweet spices : star anise, cinnamon, cardamom, clove, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor, a warm or aromatic complexity, sometimes slightly spicy, but never harsh, burning, or strong.
Prefer a pairing with a wine under 5 years old.
> view all pairings

Cheeses

St. Albans

St. Albans
United States. Vermont.
Soft-ripened cow's pasteurized milk cheese with bloomy rind.
Serve with the most mature cheeses.
> view all pairings

Beef

Steak au poivre

Steak au poivre
Beef flambéed with Cognac and served with a pepper sauce flavored with white wine, Marsala, or Port, and optionally accompanied by mustard.
Prefer a pairing with a full-bodied red wine.
> view all pairings