Food and wine pairing

Photo de Celeste Lindell (CC BY 2.0) ajoutée le 25/10/2022
https://www.flickr.com/photos/averagejane/8405905902/

Cured Meats

Grenier médocain

France. Nouvelle-Aquitaine. Gironde. Médoc.

Andouille made from pork stomachs, intestines, and strips of ham, cooked in a garlicky, spiced vegetable broth.

This dish pairs well with 13 drinks :

Blonde ale

Beer(s)

Serve at 06-08°C or 43-46 °F.

>dish info

Bordeaux blanc

Still white wine(s)

Serve at 08-10°C or 46-50 °F.

Pairing with a dominant Sauvignon grape.

>dish info

Côtes de Bordeaux Blaye rouge

Still red wine(s)

Serve at 15-17°C or 59-63 °F.

>dish info

Côtes de Bordeaux Francs blanc sec

Still white wine(s)

Serve at 08-10°C or 46-50 °F.

>dish info

Côtes de Bordeaux Saint-Macaire blanc

Still white wine(s)

Serve at 08-10°C or 46-50 °F.

>dish info

Entre-Deux-Mers blanc

Still white wine(s)

Serve at 10-12°C or 50-54 °F.

>dish info

Graves blanc

Still white wine(s)

Serve at 09-11°C or 48-52 °F.

>dish info

Haut-Médoc

Still red wine(s)

Serve at 15-17°C or 59-63 °F.

>dish info

Lambic

Beer(s)

Serve at 04-07°C or 39-45 °F.

>dish info

Médoc rouge

Still red wine(s)

Serve at 15-17°C or 59-63 °F.

>dish info

Pale ale

Beer(s)

Serve at 06-08°C or 43-46 °F.

>dish info

Pauillac

Still red wine(s)

Serve at 16-18°C or 61-64 °F.

>dish info

Pessac-Léognan rouge

Still red wine(s)

Serve at 16-18°C or 61-64 °F.

>dish info