Meal and wine pairing

Photo by Sylvain Torchet (CC BY 2.0)
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Irouléguy Rosé

Vins tranquilles rosés

Serve at: 08-10°C ou 46-50 °F.

Can be drunk as soon as it is marketed.
Aging potential (estimation) : 1 to 2 years old.

This drink is paired well with 84 meals:?>

Meal families

Cheeses

Aged sheep cheese

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Main meals

Auvergne style potée

Potée : mixture of meat or sausage, vegetables and baked potatoes in broth cooked several hours in an earthenware pot.

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Veal

Axoa

Basque Country.
Stew with shredded beef, onions, tomatoes sauté and flavoured with red Espelette pepper.

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Sea fish

Bacalao al pil pil

Basque Country.
Dish with salt cod, garlic, olive oil and chili pepper (pil pil).

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Sea fish

Basquaise-style tuna

Basque-style : cooked tuna accompanied by onion, pepper and tomato.

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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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Poultry

Basque-style chicken

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Shellfish and Seafood

Bay scallop skewers

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Main meals

Bearn piperade

France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Béarn.
Culinary specialty based on green and red peppers, chilli pepper, onions and tomatoes, served with Bayonne ham.

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Pork

Black pudding

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Beef

Bœuf à la mode en gelee

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Sea fish

Bordeaux style lamprey

France. Nouvelle-Aquitaine. Gironde.
Fish cooked in a red wine sauce mixed with its blood and served with garlic croutons.

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Main meals

Burgundy style potée

Mixture of salted pork, vegetables and potatoes cooked in broth for several hours in a casserole dish.

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Cheeses

Chabichou

France. Nouvelle-Aquitaine. Poitou-Charentes.
Soft-ripened cheese made from goat's milk with a bloomy rind.

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Main meals

Champagne style potée

Mixture of pork, cabbage and potatoes cooked in broth for several hours in a casserole dish.

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Cooked meats

Charcuterie board

Assortment of cold meats and charcuterie.

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Cold starters

Chicken aspic

Aspic : a cold dish in which the ingredients (vegetables, fruits, eggs, fish, meat, and/or poultry) are encased in a jelly made from stock or consommé.

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Poultry