Meal and wine pairing
Photo by Ruslan Sikunov Licence Unsplash
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Palette Rouge
Vins tranquilles rouges
Serve at: 15-17°C ou 59-63 °F.
Pair with a wine of at least 3 years old.
Aging potential (estimation) : 10 to 15 years old.
This drink is paired well with 48 meals:?>
Meal families
Beef
Beef daube
Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.
> view the mealCheeses
Epoisses
France. Bourgogne-Franche-Comté.
Soft-ripened cheese made from raw cow's milk with a marc de Bourgogne washed rind.
Mushrooms, Vegetables, Pasta and Rice
Farcis
A hot or cold dish made from hollowed-out vegetables (tomatoes, zucchinis, onions, artichokes, bell peppers, cabbages, eggplants…) stuffed with a filling made of ground meat or sausage meat, mixed with breadcrumbs and herbs.
> view the mealCheeses
Fat bottom girl
United States. California.
Pressed and uncooked cheese made from raw sheep's milk with a washed rind with an orange color.
Ripening : 3 to 4 months.
Beef
Gardiane de taureau
Bull meat marinated in red wine before being cooked slowly over low heat.
Served with rice.
Sea fish
Grilled red mullet with tapenade
Tapenade : garlic, capers, anchovy fillets, black olives, pepper, and olive oil.
> view the mealCheeses
Gubbeen Extra Mature
Ireland. Cork.
Oak smoked soft-ripened cheese made from pasteurized cow's milk with a washed rind then wrapped in black wax.
Ripening : 2 months.
Sheep and Goats
Lamb with rosemary and tapenade
Tapenade : garlic, capers, anchovy fillets, black olives, pepper, and olive oil.
> view the mealCheeses
Langres
France. Grand Est. Haute-Marne. Vosges. Bourgogne-Franche-Comté. Côte-d'Or.
Soft-ripened cow's milk cheese with a washed rind.
Ripening : 15 to 18 days.
Cheeses
Le Trou du Cru
France. Bourgogne-Franche-Comté. Côte d'Or.
Soft-ripened cheese made from pasteurized cow's milk with a marc de Bourgogne washed rind.
Ripening : 3 weeks.
Cheeses
Palet de Bourgogne
France. Bourgogne-Franche-Comté.
Soft-ripened cheese made from pasteurized cow's milk with a marc de Bourgogne washed rind.
Ripening : 1 month minimum.
Poultry
Peking duck
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 the mealDesserts
Poached peaches in red wine
Peaches cooked in wine syrup with toasted almonds.
> view the mealPork
Porchetta
France. Provence-Alpes-Côte d’Azur. Alpes-Maritimes. Italia.
Deboned suckling pig, stuffed with its own meat and offal with aromatics (garlic, bay leaf) and roasted over a wood fire.
Eaten cold, sliced or pan-fried with oil and tomato.
Beef
Provençal beef daube
Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.
> view the meal