Food and wine pairing
Photo de Clare Black (CC BY 2.0)
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Saumur-Champigny
Still red wine(s)
Serve at 16-18°C or 61-64 °F.
Aging potential (estimation) : 8 to 15 years old.
This drink pairs well with 360 dishes:
Pork
Pork roast with duchess potatoes
Duchess potatoes : purée of mashed potato and egg yolk baked until golden.
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Pork
Pork roast with mustard sauce
Mustard sauce : hollandaise sauce with mustard.
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Pork
Pork tenderloin with mustard sauce
Mustard sauce : hollandaise sauce with mustard.
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Main courses
Pot roast
United States.
Dish made with a piece of beef slowly braised in liquid with vegetables such as carrots, celery, onions, and potatoes.
Prefer a pairing with a wine of at least 5 years old.
Don't hesitate to decant the wine.
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Main courses
Pot-au-feu
French beef stew with vegetables (carrot, turnip, leek, potato, celeriac, onion, , etc) and spices (bouquet garni and clove).
Prefer a pairing with a wine of at least 5 years old.
Don't hesitate to decant the wine.
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Mushrooms, Vegetables, Pasta and Rice
Potato galette
Grated and fried potatoes sometimes with eggs and/or onion or with other ingredients.
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Main courses
Potée
Mixture of meat or sausage, vegetables and baked potatoes in broth cooked several hours in an earthenware pot.
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Poultry
Poule au pot
Chicken stuffed with vegetables (carrots, turnips, leeks, onions, cloves) cooked pot-au-feu style.
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Eggs
Quail eggs with green sauce
Green sauce : Green sauce : Mayonnaise mixed with a puree of chervil, watercress, spinach, and parsley.
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Cheeses
Quart
France. Hauts-de-France. Aisne. Nord. Avesnois.
Maroilles form.
Soft-ripened cow's milk cheese with a washed rind.
Ripening : 3 weeks minimum.
Avoid red wine as the cheese ages.
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Rabbit
Rabbit cacciatore
Chasseur sauce : brown sauce made from veal (and sometimes beef) stock, white wine, and butter, enhanced with chopped shallots, sliced mushrooms, crushed tomatoes, and finely chopped parsley.
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Rabbit
Rabbit in mustard sauce
Mustard sauce : hollandaise sauce with mustard.
Prefer a pairing with a full-bodied and fruity wine.
Prefer a pairing with a wine of at least 5 years old.
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Rabbit
Rabbit with red wine sauce
Red wine sauce : a rich sauce made with veal stock and red wine, blended with butter, shallots, bay leaf, pepper, and thyme.
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Appetizers and Amuse-bouches
Radish and herb butter
Herb butter : Softened butter with chopped herbs (chives, tarragon, and parsley), pepper, and salt.
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