Meal and wine pairing
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Saint-Pourçain Rouge
Vins tranquilles rouges
Serve at: 14-16°C ou 57-61 °F.
Can be drunk as soon as it is marketed.
Aging potential (estimation) : 4 to 6 years old.
This drink is paired well with 57 meals:?>
Meal families
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
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.
> view the mealCooked meats
Brioche with pork rinds
France. Auvergne-Rhône-Alpes. Allier.
Salted brioche stuffed with pork scratchings (or duck, goose, chicken).
Sauces
Brown sauce
Brown sauce : reduced brown stock and tomato concentrate or brown roux with added butter, onion and bacon, flavored with bouquet garni.
> view the mealCooked meats
Caillette
France. Auvergne-Rhône-Alpes. Ardèche.
Type of pâté made with pork meat, Swiss chard, spinach or salad greens, chopped herbs and wrapped in pig's caul fat. It may also contain garlic, alcohol, spices, egg, chestnuts, nuts…
Served hot or cold.
Cooked meats
Caillette with herbs
France. Auvergne-Rhône-Alpes. Ardèche.
Type of pâté made with pork meat, Swiss chard, spinach or salad greens, chopped herbs and wrapped in pig's caul fat. It may also contain garlic, alcohol, spices, egg, chestnuts, nuts…
Served hot or cold.
Cheeses
Cantal affiné
France. Auvergne-Rhône-Alpes. Cantal.
Pressed and uncooked cheese made from cow's milk.
Ripening : 4 months minimum.
Cheeses
Cantal jeune
France. Auvergne-Rhône-Alpes. Cantal.
Pressed and uncooked cheese made from cow's milk.
Ripening : 4 months maximum.
Beef
Chateaubriand with béarnaise sauce
Chateaubriand : cut of meat in the tenderloin filet with a thickness of 4 to 8 cm cut..
Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.
Poultry
Chicken galantine
Galantine : mixture of meat and bacon sliced or chopped then boiled.
> view the mealPoultry
Chicken with ivory sauce
Ivory sauce : supreme sauce (chicken velouté with cream) and meat glaze.
> view the mealDesserts
Clafoutis
France. Nouvelle-Aquitaine. Limousin.
Cake made with whole black cherries (guignes), topped with a batter similar to flan custard.
Cheeses
Ewe’s blue
United States. New York.
Blue cheese made from pasteurized sheep's milk.
Ripening : 2 to 4 months.
Poultry
Fattened chicken with ivory sauce
Ivory sauce : supreme sauce (chicken velouté with cream) and meat glaze.
> view the mealCheeses
Fourme d’Ambert
France. Auvergne-Rhône-Alpes. Puy-de-Dôme.
Soft blue cheese made from cow's milk.
Ripening : 28 days minimum.
Cheeses
Fourme de Montbrison
France. Auvergne-Rhône-Alpes. Loire. Montbrison.
Soft blue cheese made from cow's milk.
Ripening : 1 to 3 months.
Pizza, Quiche, Tart and Pie
Goat cheese and bacon quiche
Quiche : shortcrust pastry topped with a mixture of eggs and cream combined with seafood, vegetables, meat, and/or cheese.
Served hot or cold.
Sauces
Gribiche sauce
Gribiche sauce : enhanced tartar sauce (mayonnaise with capers, chives, gherkins, and chopped parsley) with chopped hard-boiled eggs.
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