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Food and wine pairing

Caillette

Photo de Marianne Casamance (CC BY-SA 2.0) ajoutée le 11/08/2023
https://upload.wikimedia.org/wikipedia/commons/e/e4/Caillette_ard%C3%A9choise.jpg

Cured 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.

Synonyms

  • Caillettes

This dish pairs well with 39 drinks :

Beaujolais rouge

Beaujolais rouge
Still red wine(s)

Serve at 13-15°C or 55-59 °F.

Prefer a pairing with a wine aged 1 to 2 years old.
Prefer a regional pairing.
>dish info

Chénas

Chénas
Still red wine(s)

Serve at 13-15°C or 55-59 °F.

Prefer a regional pairing.
>dish info

Chiroubles

Chiroubles
Still red wine(s)

Serve at 13-15°C or 55-59 °F.

Prefer a regional pairing.
>dish info

Cornas

Cornas
Still red wine(s)

Serve at 16-18°C or 61-64 °F.

Prefer a regional pairing.
>dish info

Fleurie

Fleurie
Still red wine(s)

Serve at 14-16°C or 57-61 °F.

Prefer a regional pairing.
>dish info

Hermitage blanc

Hermitage blanc
Still white wine(s)

Serve at 12-14°C or 54-57 °F.

Prefer a pairing with a wine aged 2 to 8 years old.
>dish info

Hermitage rouge

Hermitage rouge
Still red wine(s)

Serve at 16-18°C or 61-64 °F.

Prefer a pairing with a wine of at least 8 years old.
Prefer a regional pairing.
>dish info

Irancy

Irancy
Still red wine(s)

Serve at 15-17°C or 59-63 °F.

Prefer a regional pairing.
>dish info