Meal and wine pairing
Photo by Alev Takil (CC0 1.0)
https://unsplash.com/fr/photos/verre-a-vin-transparent-avec-du-vin-rouge-dR8t0L8YXsI
Coteaux d’Ancenis Rouge
Serve at: 13-15°C or 55-59 °F.
Can be drunk as soon as it is marketed.
Aging potential (estimation) : 2 to 3 years old.
This drink is paired well with:
Meal families
Pizza, Quiche, Tart, Pie
Acadian tourtière
Canada. Quebec.
A pie made with at least 50% cubed pork meat, flavored with cinnamon and cloves.
The meat can be accompanied by other meats (beef, turkey, game…), celery, bacon, onion, potatoes…
Cheeses
Bondard
France. Normandy. Neufchatel-en-Bray.
Soft-ripened cow's milk cheese enriched with cream and with a bloomy rind.
Ripening : 2 weeks to 2 months.
Main courses
Chinese hot pot
Stew made with ingredients placed in a pot and cooked at the table.
Dish with thin slices of meat, leafy vegetables, fish, mushrooms, wontons, egg dumplings, seafood…
Cured Meats
Cold cut buffet
Buffet : all the dishes of the meal are served on a table, and the guests help themselves.
Cheeses
Gournay
France. Normandy. Seine-Maritime. Pays de Bray. Gournay-en-Bray.
Soft-ripened cow's milk cheese with bloomy rind.
Cheeses
Malakoff
France. Normandy. Seine-Maritime. Pays de Bray. Gournay-en-Bray.
Soft-ripened cow's milk cheese with a bloomy rind.
Less aged than Gournay.
Cheeses
Neufchâtel
France. Normandy. Neufchatel-en-Bray.
Double cream soft-ripened cheese made from cow's milk with a bloomy rind.
Beef
Steak tartare
Minced meat served raw with capers, chives, gherkins, onions, chopped parsley, and a raw egg yolk.
Mushrooms, Vegetables, Pasta and Rice
Stuffed cabbage
Stuffing made with beef or pork, seasoned with onions, tomatoes, rice, spices, etc., wrapped in one or more cabbage leaves, then boiled or steamed.
Generally eaten hot.
For the dish based on meat.
Prefer a pairing according the side dish.