Skip to main content

Food and wine pairing ideas

  • Français
  • English
  • Español

Food and wine pairing

Saint-Nicolas de Bourgueil rouge

Photo de Sylvain Torchet (CC BY 2.0)
https://www.flickr.com/photos/135631483@N07/54342862377/

Saint-Nicolas de Bourgueil rouge

Still red wine(s)

Serve at 14-17°C or 57-63 °F.

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

Synonyms

  • Saint-Nicolas de Bourgueil red wine

This drink pairs well with 165 dishes:

Main courses

Agriade saint-gilloise

Agriade saint-gilloise
France. Occitania. Gard.
Dish with sliced meat (chuck steak) marinated in white wine for 24 hours before cooking for a long time (4 hours minimum) with anchovies, onion, garlic, capers, pickles, parsley, olive oil and marinade wine.
> view all pairings

Cheeses

Anabasque

Anabasque
United States. Wisconsin.
Pressed and uncooked cheese made from pasteurized sheep's milk and washed rind.
Ripening : 3 months minimum.
Prefer a pairing with a fruity wine.
> view all pairings

Beef

Beef daube

Beef daube
Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.
Prefer a pairing with a developed wine.
> view all pairings

Miscellaneous

Beef gyros

Beef gyros
Gyros : greek-origin sandwich, derived from döner kebab, made with meat, onion, tomato and tzatziki sauce in pita bread.
Pairing with a spicy dish.
Prefer a pairing with a wine with high tannin level.
> view all pairings

Miscellaneous

Beef pita

Beef pita
Pita : soft, round flatbread used to scoop up food or to make sandwiches.
Also refers to the baked pastry (or turnover) filled with food.
Sandwich made with minced meat, hummus, vegetables (eggplant, cucumber, onion, tomato, etc.) and condiments (coriander, crème fraîche, cumin, lemon juice, harissa, coconut milk, mint, etc.).
Pairing with a spicy dish.
Prefer a pairing with a wine with high tannin level.
> view all pairings

Veal

Blanquette de veau

Blanquette de veau
Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish usually served with pasta, potatoes or rice, often completed with mushrooms.
> view all pairings

Pork

Braised ham

Braised ham
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 wine aged 1 to 3 years old.
> view all pairings

Cheeses

Camisard

Camisard
France. Auvergne-Rhône-Alpes. Occitanie. Cévennes.
Soft-ripened goat cheese made from whole raw milk with a bloomy rind wrapped in a thin slice of bacon, can be heated in the oven or in a pan.
Dish usually served with a green salad.
> view all pairings

Appetizers and Amuse-bouches

Casse-museau

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