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Food and wine pairing ideas

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Food and wine pairing

Sancerre rouge

Photo de Gideon (CC BY 2.0)
https://www.flickr.com/photos/malias/72456281/

Sancerre rouge

Still red wine(s)

Serve at 14-16°C or 57-61 °F.

Can be drunk as soon as it is marketed.
Aging potential (estimation) : 2 to 6 years old.

Synonyms

  • Sancerre red wine

This drink pairs well with 319 dishes:

Mushrooms, Vegetables, Pasta and Rice

Stuffed cabbage

Stuffed cabbage
Stuffing made with beef or pork, seasoned with onions, tomatoes, rice, spices, etc., wrapped in one or more cabbage leaves, then boiled or steamed.
Generally eaten hot.
Prefer a pairing with a wine aged 1 to 4 years old.
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Shellfish and Seafood

Tellines mariniere with thyme

Tellines mariniere with thyme
France. Provence-Alpes-Côte d’Azur. Bouches-du-Rhône. Gard. (Camargue)
Tellines : small mollusks with a long flat shell.
Mariniere sauce : reduction of white wine and fish stock (or cooking juice of mussels) with shallots (or onion) lightly bound with butter.
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Cheeses

Tête de moine Bio

Tête de moine Bio
Switzerland. Bernese Jura.
Pressed and cooked cheese made from whole raw cow’s milk and complying with the requirements of the « Bio Suisse » label.
Ripening : 4 months minimum.
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Cheeses

Tête de moine Fermière

Tête de moine Fermière
Switzerland. Bernese Jura.
Pressed and cooked (over a wood fire) cheese made from whole raw cow’s milk and complying with the requirements of the « Bio Suisse » label.
Ripening : 100 days minimum.
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