Food and wine pairing
Photo de Rool Paap (CC BY 2.0)
ajoutée le 29/10/2023
https://www.flickr.com/photos/roolrool/4269028137/
Hochepot
France. Hauts-de-France.
Stew made with oxtail, lamb shoulder, salted pork belly, and vegetables.
Synonyms
- Hotchpotch
- Hotchpotch of oxtail
- Hutspot
- Oxtail hotchpotch
See also:
This dish pairs well with 23 drinks :
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.
>dish info
Beer(s)
Cahors
Still red wine(s)
Serve at 14-16°C or 57-61 °F.
Prefer a pairing with a wine aged 3 to 8 years old.
>dish info
Coteaux du Quercy rouge
Still red wine(s)
Serve at 16-18°C or 61-64 °F.
Prefer a pairing with a wine under 3 years old.
>dish info
Côtes de Bergerac rouge
Still red wine(s)
Serve at 15-17°C or 59-63 °F.
Prefer a pairing with a wine aged 3 to 10 years old.
>dish info
Côtes de Duras rouge
Still red wine(s)
Serve at 15-17°C or 59-63 °F.
Prefer a pairing with a wine aged 2 to 6 years old.
>dish info
Vin de Savoie rouge
Still red wine(s)
Serve at 14-16°C or 57-61 °F.
Pairing with a dominant Mondeuse grape.
Prefer a pairing with a wine of at least 2 years old.
>dish info