Food and wine pairing

Photo de Dietrich Ayala (CC BY 2.0)
https://www.flickr.com/photos/autonome/6819242264/

Andouillette

Pre-cooked sausage usually made from pork intestine (intestine and stomach), sometimes from veal (calf's ruffle), never smoked, to be pan-fried, oven-heated, or grilled.

Served hot.

Synonyms

Small chitterling sausage

This dish pairs well with 54 drinks :

Drinks and wines types

Still red wine(s) (31)

Still white wine(s) (17)

Still rosé wine(s) (4)

Cider(s) / Perry / Mead (1)

White sparkling wine(s) (1)

Savennières

Still white wine(s)

Serve at 10-12°C or 50-54 °F.

Can be drunk from : 5 years.

Aging potential (estimation) : 10 to 30 years old.

Prefer a pairing with a dry wine.

>dish info

Touraine blanc

Still white wine(s)

Serve at 08-10°C or 46-50 °F.

Can be drunk as soon as it is marketed.

Aging potential (estimation) : 1 to 3 years old.

>dish info

Touraine 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 5 years old.

>dish info

Valençay rouge

Still red wine(s)

Serve at 14-16°C or 57-61 °F.

Can be drunk from : 1 year.

Aging potential (estimation) : 4 to 8 years old.

>dish info

Volnay

Still red wine(s)

Serve at 14-16°C or 57-61 °F.

Can be drunk from : 1 year.

Aging potential (estimation) : 3 to 8 years old.

>dish info

Vouvray sec

Still white wine(s)

Serve at 10-12°C or 50-54 °F.

Can be drunk from : 3 years.

Aging potential (estimation) : 5 to 15 years old.

>dish info