Food and wine pairing
Photo de Raj Stevenson (CC BY-SA 2.0)
https://www.flickr.com/photos/69605181@N06/9352541708/
Touraine rouge
Still red wine(s)
Serve at 14-16°C or 57-61 °F.
Aging potential (estimation) : 2 to 5 years old.
Synonyms
- Touraine red wine
This drink pairs well with 131 dishes:
Beef
Grilled rib steak with spring vegetables and herb butter
Rib steak : rib of beef with bone attached.
Spring vegetables : vegetables harvested before reaching full maturity.
Herb butter : Softened butter with chopped herbs (chives, tarragon, and parsley), pepper, and salt.
> view all pairings
Cold starters
Ham aspic
Slice of ham around an egg in jelly made from a meat stock or consommé.
> view all pairings
Cheeses
Harbison
United States. Vermont.
Soft-ripened pasteurized cow's milk cheese with a bloomy rind encircled with a strip of spruce bark.
> view all pairings
Sauces
Herb butter
Softened butter with chopped herbs (chives, tarragon, and parsley), pepper, and salt.
> view all pairings
Main courses
Hochepot
France. Hauts-de-France.
Stew made with oxtail, lamb shoulder, salted pork belly, and vegetables.
> view all pairings
Cured Meats
Lomo embuchado
Spain.
Lomo : pork shoulder sausage marinated and aged for several months.
Served raw in very thin slices.
> view all pairings
Cheeses
Maasdam
Netherlands. North Holland.
Pressed and uncooked cheese made from pasteurized cow's milk with waxed rind.
Ripening : 1 to 3 months.
> view all pairings
Sauces
Matelote sauce
Matelote sauce : red wine reduction with chopped mushrooms, shallots, onions and bouquet garni with brown roux.
> view all pairings
Cheeses
Murol
France. Auvergne-Rhône-Alpes. Puy-de-Dôme.
Pressed and uncooked cheese made from pasteurized cow's milk and a reddish-orange colored washed rind with a hole in the middle.
> view all pairings
Sauces
Normandy sauce (meat)
Normandy sauce (meat) : blonde roux with cider added and thickened with fresh cream and egg yolk.
> view all pairings
Cheeses
Olivet cendré
France. Centre-Val de Loire. Loiret. Olivet.
Soft-ripened cheese made from pasteurized cow’s milk with a natural rind coated in charcoal ash.
Ripening : 4 weeks.
> view all pairings
Cured Meats
Pâté en croûte
Terrine of assorted meats, oven-baked in a pastry crust and set in natural gelatin.
Served cold.
> view all pairings
Pork
Peking pork spare ribs
To glaze : to spread honey over the skin of an animal before cooking in order to achieve a crispy and sweet texture with a shiny appearance.
> view all pairings
