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Food and wine pairing ideas

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Food and wine pairing

Saint-Julien

Photo de Martha Jimenez (CC BY-SA 2.0)
https://www.flickr.com/photos/97031851@N02/11057759595/

Saint-Julien

Still red wine(s)

Serve at 15-17°C or 59-63 °F.

Can be drunk from : 5 years, 8 years at least for a 1855 classed growth.
Aging potential (estimation) : 10 to 25 years old and more for a 1855 classed growth.

This drink pairs well with 207 dishes:

Cheeses

Gubbeen

Gubbeen
Ireland. Cork.
Soft-ripened cheese made from pasteurized cow's milk with a white to orange washed rind.
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Furred game

Hare à la Cuillère with grilled bacon and chasseur sauce

Hare à la Cuillère with grilled bacon and chasseur sauce
A la cuillère : meat slow-cooked in a casserole dish (4 to 8 hours at 160°C), hollowed out and stuffed, then gratinéed before serving.
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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Salads

Landaise salad

Landaise salad
France. Nouvelle-Aquitaine. Landes.
Mixed salad made with asparagus, foie gras, duck gizzards, cured ham, smoked duck breast, corn, frisée lettuce, pine nuts, and tomatoes.
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Sheep and Goats

Leg of lamb confit with spices

Leg of lamb confit with spices
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
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.
Prefer a pairing with a young and fruity wine with soft tannins.
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Cheeses

Livarot

Livarot
France. Normandy.
Soft-ripened cheese made from cow's milk with a washed rind orange-colored and square shape.
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