Meal and wine pairing

Photo by O-R(CC BY-SA 4.0)
https://fr.wikipedia.org/wiki/Andouille#/media/Fichier:Andouilles_de_Charlieu.jpg

Sac bardin

France. Auvergne-Rhône-Alpes. Loire.
Charcuterie made from the complete pork belly (intestine and stomach) with offal (heart, kidneys), meat from the head, ham and pork fat, with added red wine and seasoned and cooked in court-bouillon.
Served hot or cold.

Synonyms:

Andouille rouge

This dish pairs well with 1 drinks :

Drinks and wines types

Côtes du Forez Rouge

Still red wines

Serve at 13-15°C ou 55-59 °F.

Can be drunk as soon as it is marketed.
Aging potential (estimation) : 2 to 3 years old.

> see more