Meal and wine pairing
Photo by Saman Taheri (CC0 1.0)
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Cornas
Serve at: 16-18°C or 61-64 °F.
Can be drunk from : 5 years.
Aging potential (estimation) : 10 to 20 years old.
This drink is paired well with:
Meal families
Sheep and Goats
Abbacchio 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.
Cheeses
Ardrahan
Ireland. Cork.
Soft-ripened cheese made from cow's milk with a washed rind orange-colored.
Ripening : 4 weeks.
Cheeses
Banon
France. Provence-Alpes-Côte d'Azur. Alpes-de-Haute-Provence.
Soft-ripened cheese made from goat's milk with a bloomy rind.
Beef
Beef bourguignon
Slow-cooked beef in red wine in a covered pot, with mushrooms, pearl onions, and bacon.
Served with boiled potatoes or pasta.
Beef
Beef braised in red wine
Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.
Beef
Beef daube
Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.
Beef
Beef daube and mashed potato with black truffle
Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.
Beef
Beef daube with carrots
Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.
Beef
Beef Stroganov
Russia.
Speciality with beef, mushrooms, onions, paprika and smetana (sour clotted cream).
Sheep and Goats
Blanquette of lamb with fresh mint
Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
The dish is served with pasta, potatoes, or rice, often complemented with mushrooms.
Cheeses
Bleu d’Auvergne
France. Auvergne-Rhône-Alpes. Cantal. Aveyron. Haute-Loire. Puy-de-Dôme. France. Nouvelle-Aquitaine. Corrèze. France. Occitania. Lot, Lozère.
Blue cheese made from cow's milk.
Cheeses
Bleu du Vercors-Sassenage
France. Auvergne-Rhône-Alpes. Drôme. Isère.
Soft blue cheese made from cow's milk.
Ripening : at least 3 weeks.
Ready to drink from : 8 years old.
Cheeses
Blue cheese
Cheese made from sheep’s, goat’s, and/or cow’s milk, containing internal mold with colors ranging from blue to grey-green.
Beef
Boeuf à la mode
Meat slowly cooked in a pot over low heat with white wine, carrots, onion, and broth flavored with herbes de Provence.
Beef
Bordeaux style grilled entrecote
Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.
Ready to drink from : 8 years old.
Beef
Bordeaux style grilled rib steak
Rib steak : rib of beef with bone attached.
Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.
Ready to drink from : 8 years old.
Beef
Braised beef chuck
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
Poultry
Braised duck with turnips
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
Poultry
Braised duckling with turnips
Duckling : young duck.
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
Ready to drink from : 10 years old.