Meal and wine pairing
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Touraine Rouge
Serve at: 14-16°C or 57-61 °F.
Can be drunk as soon as it is marketed.
Aging potential (estimation) : 2 to 5 years old.
This drink is paired well with:
Meal families
Cured Meats
Andouillette
Pre-cooked sausage usually made from pork intestine (intestine and stomach), sometimes from veal (veal sweetbread), never smoked, to be pan-fried, oven-heated, or grilled.
Served hot.
Cheeses
Appenzeller Classic
Switzerland. Appenzellerland.
Pressed and cooked cheese made from raw cow's milk.
Ripening : 3 to 4 months.
Silver label printed in blue and red.
Appetizers and Amuse-bouches
Arancini al ragù
Italy. Sicilia.
Breaded and fried rice balls or cones, 8 to 12 cm in diameter, filled with ragù (meat in tomato sauce) and peas.
Served hot.
Sauces
Barbecue sauce
Barbecue sauce : tomato- and vinegar-based sauce with a smoky note and various ingredients such as garlic, oil, onion, honey, mustard, paprika, and chili.
Mushrooms, Vegetables, Pasta and Rice
Beef dumplings with tomato sauce
Tomato sauce : tomato paste or fresh tomatoes, garlic, onion, bay leaf, thyme, red, salt, sugar and pepper.
Cold starters
Black radish and herb butter
Herb butter : Softened butter with chopped herbs (chives, tarragon, and parsley), pepper, and salt.
Consommés, Broths and Soups
Borscht
Ukraine.
Beet-based soup with mushrooms, vegetables (carrot, cabbage, cucumber, beans, onion, potato, tomatoes), and meat (beef, pork, or chicken).
Cured Meats
Brioche with pork rinds
France. Auvergne-Rhône-Alpes. Allier.
Salted brioche stuffed with pork scratchings (or duck, goose, chicken).
Mushrooms, Vegetables, Pasta and Rice
Cannelloni with tomato sauce
Tomato sauce : tomato paste or fresh tomatoes, garlic, onion, bay leaf, thyme, red, salt, sugar and pepper.
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.
Main courses
Chicken couscous
Couscous : steamed wheat semolina served with fish, meat or vegetable stew accompanied by a spicy broth.
Prefer a pairing with a light wine low in tannins.
Pair according to the hotness of the spices.
Poultry
Chicken cutlets Pozharsky
Pojarski : meatball with breadcrumbs, cream, and eggs, pan-fried until golden.
Poultry
Chicken en barbouille
France. Centre-Val de Loire. Cher. Indre. Berry.
En barbouille : chicken stewed in red wine with blood sauce.
Poultry
Chicken supreme with pineapple
Poultry supreme : all the white meat from the breast and wings of poultry.
Prefer a pairing with a young, fruity wine.