Food and wine pairing
Photo de Sylvain Torchet (CC BY 2.0)
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Saint-Nicolas de Bourgueil rouge
Still red wine(s)
Serve at 14-17°C or 57-63 °F.
Aging potential (estimation) : 3 to 10 years old.
Synonyms
- Saint-Nicolas de Bourgueil red wine
This drink pairs well with 165 dishes:
Mushrooms, Vegetables, Pasta and Rice
Macaroni and cheese
Cooked macaroni pasta with a cheese sauce, generaly cheddar.
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Sauces
Matelote sauce
Matelote sauce : red wine reduction with chopped mushrooms, shallots, onions and bouquet garni with brown roux.
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Seafish
Monkfish stew with red butter sauce
Red butter sauce : shallots and red wine with butter.
Prefer a pairing with a wine aged 1 to 3 years old.
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Seafish
Monkfish stew with red wine
Prefer a pairing with a wine aged 1 to 3 years old.
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Cheeses
Mothais sur feuille
France. Nouvelle-Aquitaine. Poitou-Charentes.
Soft-ripened cheese made from raw goat's milk with a natural rind.
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Cheeses
Munster
France. Grand Est. Alsace (Munster) and Lorraine (Munster Géromé).
Soft-ripened cow's milk cheese with a washed rind.
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Cheeses
Nicasio square
United States. California.
Soft-ripened cheese made from pasteurized cow's milk with a orange-colored washed rind.
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Eggs
Oeufs en meurette
France. Bourgogne-Franche-Comté.
Poached eggs with red wine sauce, bacon lardons and onion compote.
Prefer a pairing with a wine aged 1 to 3 years old.
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Cheeses
Old Kentucky Tomme
United States. Indiana.
Pressed and uncooked cheese made from raw goat’s milk with a natural rind.
Ripening : 4 to 8 months.
Prefer a pairing with a young, fruity wine.
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Beef
Pastel de papa
Argentina.
A dish consisting of a layer of seasoned ground beef (onion, bell pepper, tomato) covered with a layer of mashed potatoes and the whole is usually topped with grated cheese and baked until golden.
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Cheeses
Pavé de Calais
France. Hauts-de-France. Nord. Pas-de-Calais.
Soft-ripened cheese made from pasteurized cow's milk with a orange-colored washed rind.
Ripening : 2 to 4 weeks.
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Cheeses
Pecorino Toscano stagionato
Italy. Tuscany.
Pressed and cooked cheese made from whole raw sheep’s milk with a natural rind and straw-colored crust.
Ripening : 4 months minimum.
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Mushrooms, Vegetables, Pasta and Rice
Penne rigate with arrabiata sauce
Arrabiata sauce : simmered tomato sauce with garlic, chili pepper, fresh parsley or basil, and sprinkled with grated Pecorino Romano.
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Feathered game
Pheasant in chartreuse of vegetables
Chartreuse : a dish cooked in a bain-marie, made of braised cabbage (or other vegetables) layered alternately with meat to create a contrast of colors.
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Pork
Pork filet mignon with duchess potatoes
Duchess potatoes : purée of mashed potato and egg yolk baked until golden.
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Cured Meats
Pork liver pâté
Paté made with coarsely chopped ingredients like pork and flavored with herbs, spices, etc cooked in a terracotta container.
Served cold or at room temperature.
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