Food and wine pairing

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Maury rouge

Still red wine(s)

Serve at 14-16°C or 57-61 °F.

Can be drunk from : 1 year.

Aging potential (estimation) : 5 to 8 years old.

Synonyms

Maury red wine

This drink pairs well with 111 dishes:

Meals families

Cheeses (26)

Cold starters (2)

Cured Meats (3)

Desserts and Sweet Courses (68)

Fruits (2)

Ice cream and sorbets (1)

Main courses (1)

Pork (2)

Poultry (6)

Cheeses

Manchego viejo

Spain. Castilla-La Mancha.

Pressed and uncooked cheese made from sheep's milk wrapped in wax.

Ripening : 1 to 2 years.

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Cold starters

Melons balls

Prefer a pairing with a young wine.

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Desserts and Sweet Courses

Mendiant

France. Grand Est. Alsace.

Cake made with stale bread, seasonal fruits and milk, gently baked in a buttered mold.

Preferably served warm.

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Desserts and Sweet Courses

Mendiants

Mendiants : chocolate disk garnished with candied fruits and dried fruits (originally almonds, figs, hazelnuts, raisins)

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Desserts and Sweet Courses

Mirlitons de Pont-Audemer

France. Normandy. Pont-Audemer.

Crispy almond rolled biscuit filled with praline mousse and sealed at the ends with dark chocolate.

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Desserts and Sweet Courses

Molten chocolate cake

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Desserts and Sweet Courses

Molten chocolate cake and vanilla ice cream

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Desserts and Sweet Courses

Nun's puffs

Light and sweet puffed fritter made from choux pastry.

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Cheeses

Old Mimolette

France. Hauts-de-France. Nord. Pas-de-Calais.

Pressed and uncooked cheese made from cow's milk colored with annatto.

Ripening : 12 to 18 months.

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Desserts and Sweet Courses

Opera

Cake with Joconde sponge, coffee buttercream, and chocolate ganache.

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Desserts and Sweet Courses

Pâté aux prunes

France. Pays de la Loire. Maine-et-Loire.

Pie made with shortcrust or puff pastry, filled with unpitted plums.

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Cheeses

Pavé du Nord demi-vieux

France. Hauts-de-France. Nord. Pas-de-Calais.

Hard pasteurized cow's milk cheese annatto colored with a natural rind.

Ripening : 3 months minimum.

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Poultry

Peking duck

To glaze : to spread honey over the skin of an animal before cooking in order to achieve a crispy and sweet texture with a shiny appearance.

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Desserts and Sweet Courses

Plum clafoutis

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Desserts and Sweet Courses

Plum dartois

Dartois : two strips of puff pastry surrounding a filling.

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Desserts and Sweet Courses

Plum meringue cake

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Desserts and Sweet Courses

Plum meringue tart

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Desserts and Sweet Courses

Plum pavlova

Pavlova : meringue topped with whipped cream and fresh fruit.

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Desserts and Sweet Courses

Plum tart

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Desserts and Sweet Courses

Poached peaches in red wine

Peaches cooked in wine syrup with toasted almonds.

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Desserts and Sweet Courses

Profiteroles au chocolat

Small choux pastry puffs filled with pastry cream or vanilla ice cream, and covered in chocolate.

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Desserts and Sweet Courses

Prune pie

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Desserts and Sweet Courses

Prune tart

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Desserts and Sweet Courses

Raspberry soufflé

Served hot.

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