Skip to main content

Food and wine pairing ideas

  • Français
  • English
  • Español

Food and wine pairing

Fresinat

Photo de Carol VanHook (CC BY-SA 2.0) ajoutée le 05/01/2026
https://www.flickr.com/photos/librariesrock/29959645612/

Main courses

Fresinat

France. Occitania. Tarn.
Fatty pieces of pork meat (normally pork jowl) cut into cubes and cooked in duck fat served with sautéed potatoes and a persillade sauce.

This dish pairs well with 5 drinks :

Brulhois rouge

Brulhois rouge
Still red wine(s)

Serve at 16-18°C or 61-64 °F.

Persillade sauce : blend of chopped parsley and garlic mixed with breadcrumbs and/or olive oil and vinegar.
>dish info

Coteaux du Quercy rouge

Coteaux du Quercy rouge
Still red wine(s)

Serve at 16-18°C or 61-64 °F.

Persillade sauce : blend of chopped parsley and garlic mixed with breadcrumbs and/or olive oil and vinegar.
>dish info

Gaillac rouge

Gaillac rouge
Still red wine(s)

Serve at 15-17°C or 59-63 °F.

Persillade sauce : blend of chopped parsley and garlic mixed with breadcrumbs and/or olive oil and vinegar.
>dish info

Lavilledieu rouge

Lavilledieu rouge
Still red wine(s)

Serve at 14-16°C or 57-61 °F.

Persillade sauce : blend of chopped parsley and garlic mixed with breadcrumbs and/or olive oil and vinegar.
>dish info

Saint-Sardos rouge

Saint-Sardos rouge
Still red wine(s)

Serve at 15-17°C or 59-63 °F.

Persillade sauce : blend of chopped parsley and garlic mixed with breadcrumbs and/or olive oil and vinegar.
>dish info