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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:

Mushrooms, Vegetables, Pasta and Rice

Pasta carbonara

Pasta carbonara
Carbonara : pasta dish with eggs, cheese (pecorino romano or parmigiano reggiano), bacon (guanciale or pancetta), black pepper and sometimes cream.
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Poultry

Pigeon salmis

Pigeon salmis
Salmis : game or poultry carcass reduction in spiced wine sauce.
Prefer a pairing with a young and fruity wine with soft tannins.
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Offal and tripe

Provençal pieds paquets

Provençal pieds paquets
France. Provence-Alpes-Côte d’Azur. Alpes-de-Haute-Provence. Sisteron. Bouches-du-Rhône. Marseille.
Traditional dish made with sheep’s feet and stuffed tripe, filled with pork belly or salted pork, slowly simmered in a white wine and tomato sauce.
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Sauces

Ravigote sauce

Ravigote sauce
Ravigote sauce : cold or hot acidic sauce based on velouté or vinaigrette with capers, egg yolks, shallots or onion and aromatic herbs (chervil, tarragon, parsley).
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Beef

Rib steak in a salt crust

Rib steak in a salt crust
Rib steak : rib of beef with bone attached.
Salt crust : a cooking method in which food (vegetables, fish, or meat) is entirely covered with coarse salt to ensure even cooking.
Prefer a pairing with a wine aged 5 to 15 years old.
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