Meal and wine pairing

Photo by Sylvain Torchet (CC BY 2.0)
https://www.flickr.com/photos/135631483@N07/54166106465/

Fronton Rouge

Vins tranquilles rouges

Serve at: 16-18°C ou 61-64 °F.

Pair with a wine of at least 1 year old.
Aging potential (estimation) : 4 to 7 years old.

This drink is paired well with 128 meals:?>

Meal families

Cooked meats

Andouille de Guémené

Andouille : pork sausage crafted from the complete pork belly, including both the stomach and intestines.
Served cold as first course.

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Cheeses

Bamalou

France. Occitania. Ariège.
Raw cow's milk cheese with pressed uncooked paste.
Ripening : 3 months.

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Beef

Barbecued rib of beef

Rib steak : rib of beef with bone attached.

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Main meals

Basque piperade

France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Basque Country.
Culinary specialty based on peppers, bell peppers, onions and tomatoes, served with eggs, meat, or fish.

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Veal

Veal grenadine : Slice of meat cut from the tenderloin, prepared in the style of a tournedos.
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

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Veal

Braised veal medallion

Medallion : piece of meat (3 to 4 cm thick) sliced from the tenderloin, prepared in the style of a tournedos.
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

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Veal

Braised veal tendron

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

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Offal and tripe

Calf’s liver a l’anglaise

English-style : with bacon.

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Offal and tripe

Calf’s liver with balsamic vinegar

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Cheeses

Cantal affiné

France. Auvergne-Rhône-Alpes. Cantal.
Pressed and uncooked cheese made from cow's milk.
Ripening : 4 months minimum.

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Cheeses

Cantal jeune

France. Auvergne-Rhône-Alpes. Cantal.
Pressed and uncooked cheese made from cow's milk.
Ripening : 4 months maximum.

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Poultry

Casseroled guinea fowl

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Offal and tripe

Casseroled veal kidney

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Main meals

Cassoulet

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Main meals

Cassoulet of Castelnaudary

Cassoulet made with Lauragais white beans, goose confit, knuckle or shoulder of pork, sausage and pork rind, carrot, leek, tomato and a stalk of celery.

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Main meals