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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

Boulette de Cambrai

Boulette de Cambrai
France. Hauts-de-France. Pas de Calais. Avesnes.
Soft-ripened cheese made from cow's milk with a washed rind flavored with tarragon, parsley, and pepper, then hand-shaped into a cone.
Ripening : 3 to 6 weeks.
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Beef

Braised beef chuck

Braised beef chuck
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid while avoiding any evaporation, over low heat and covered.
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Cured Meats

Caillette

Caillette
France. Auvergne-Rhône-Alpes. Ardèche.
Type of pâté made with pork meat, Swiss chard, spinach or salad greens, chopped herbs and wrapped in pig's caul fat. It may also contain garlic, alcohol, spices, egg, chestnuts, nuts…
Served hot or cold.
Prefer a regional pairing.
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Sauces

Chasseur sauce

Chasseur sauce
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.
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Cheeses

Checy

Checy
France. Centre-Val de Loire. Loiret.
Soft-ripened cheese made from whole cow’s milk with a natural rind.
Ripening : 3 weeks.
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Poultry

Chicken cacciatore

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.
Prefer a pairing with a wine over 3 years old.
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Beef

Chili con carne

Chili con carne
Beef and chili (spice mix) with various vegetables (red beans, onion, tomato…) and aromatics (garlic, cumin…).
Prefer a pairing with a wine over 3 years old.
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Cured Meats

Country style terrine

Country style terrine
Pâté made with coarsely chopped ingredients such as pork, flavored with herbs and spices, and cooked in a terracotta dish.
Served cold or at room temperature.
Prefer a pairing with a young wine (3-4 years).
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