Food and wine pairing

Photo de Taís Melillo (CC BY-SA 2.0)
https://www.flickr.com/photos/tais/2562912743/

Saint-Nicolas de Bourgueil rosé

Still rosé wine(s)

Serve at 10-12°C or 50-54 °F.

Can be drunk as soon as it is marketed.

Aging potential (estimation) : 1 to 2 years old.

This drink pairs well with 14 dishes:

Meals families

Appetizers and Amuse-bouches (2)

Beef (1)

Cold starters (1)

Miscellaneous (3)

Pork (5)

Sauces (1)

Sheep and Goats (1)

Sauces

Barbecue sauce

Barbecue sauce : tomato- and vinegar-based sauce with a smoky note and various ingredients such as garlic, oil, onion, honey, mustard, paprika, and chili.

> view all pairings

Pork

Barbecued pork

> view all pairings

Appetizers and Amuse-bouches

Carolines with ham

Puffs stuffed with bechamel and ham.

> view all pairings

Appetizers and Amuse-bouches

Casse-museau

France. Centre-Val de Loire. Cher. Indre. Berry.

Goat cheese log baked with butter and flour.

Served warm, not hot.

> view all pairings

Miscellaneous

Croque-madame with bechamel sauce

Grilled ham and cheese sandwich with fried egg or poached egg on top.

Béchamel sauce : white roux (half butter, half flour) thinned with milk or cream.

> view all pairings

Beef

Grilled beef with spring vegetables

Spring vegetables : vegetables harvested before reaching full maturity.

> view all pairings

Sheep and Goats

Grilled 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.

> view all pairings

Pork